chile-sesame noodle salad

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This recipe came about because I was needing a chile fix one night and I just looked through the pantry and refridgerator to see what was available. Since that night this dish has become one of my favourite midnight snacks and, since it makes too much to finish comfortably in one sitting, lunch at work the next day.

It does not have the rich flavoured sauce like Dave's kung pao chicken. It goes straight for the throat with the flavour and heat of Chinese tien tsin chiles riding in on a rich tasty wave of sesame oil.

Servings:
2
Preparation Time:
0.5 hours
Tools
  • 2 c. liquid measuring cup
  • cutting board & knife
  • towel & plate
  • large bowl
  • wire strainer
  • medium bowl
  • wok

Ingredients

  • 1 c. vegetable broth
  • 3 T. tamarind paste

  • 8 oz. firm tofu

  • 1/2 large onion
  • 1 carrot
  • 12 green beans
  • 4 cloves garlic
  • 4 tien tsin chiles

  • 1 T. peanut oil
  • 2 t. sesame seeds

  • 1/2 c. vegetable broth
  • 1/2 c. water
  • 2 T. fish sauce
  • 16 oz. fresh ramen noodles

  • 1 T. sesame oil
  • 1 t. black pepper
  • 1 t. granulated sugar
Cooking Instructions
  1. Put the vegetable broth into the microwave on high for 2 minutes. (It should just start to boil.)
  2. Break or chop up the tamarind paste. Stir it into the vegetable broth and set it aside.
  3. Wrap the tofu in the towel. Set it aside on the plate with something heavy on it. (I use a spare cutting board.)
  4. Slice the 1/2 onion, carrot, and grean beans into roughly equal pieces. (You want them to cook at the same time.)
  5. Put the wok over medium heat.
  6. Mince the garlic and crumble up the chiles. (You can make the dish mild by leaving the chiles whole.)
  7. Slice the tofu and place it into the large bowl.
  8. Pour the hot tamarind broth through the strainer over the tofu. (Use a spoon to squeeze all of the juice out of the tamarind.)
  9. Add the oil to the hot wok and wait for it to start to shimmer.
  10. Stir fry the garlic and chiles for 1/2 minute. (Keep your head back if you crushed the chiles.)
  11. Add the onions, carrots, green beans, and sesame seeds. Stir fry for 3 more minutes. (Do not let the garlic or chiles rest on the bottom of the wok or they will burn.)
  12. Scrape it all into the medium bowl.
  13. Put the wok back onto high heat. Add the tofu and tamarind broth. Wait for it to start to boil. Let it boil for 5 minutes.
  14. Stir back in the vegetables. Wait for it to boil. Let it boil for 3 minutes. Pour it back into the large bowl.
  15. Put the wok back onto high heat. Add the broth, water, and fish sauce. Wait for it to boil.
  16. Add the noodles. Break them up. Let them boil for 3 minutes. Stirring occasionally.
  17. Stir back in the tofu and vegetables. Stir in the sesame oil and black pepper. Let cook for 3 more minutes.
  18. Pour it all back into the large bowl.
  19. Get out your chopsticks and enjoy.
Notes
The left over noodles and vegetables will be even better (spicier) the next day eaten for lunch. They are great served up hot or cold.