I don’t remember if I told you, but my favorite cuisines are Mediterranean and Japanese, – both use the ingredients that are cooked in a most delicate way – minimum heat treatment, small amount of thick and hard-to-digest sauces, simple whole foods close to their natural state.
However, when speaking about Asian cuisine, Chinese in particular, there are two dishes I like and tend to eat those occasionally, – dim sums and noodles.
Dim sums are rice or wheat dumplings steamed or fried with various fillings. These are incredibly delicious, however, they are hard to cook at home so it’s best to try them out at a professional kitchen or in a restaurant.
Last week I was in London’s famous Soho restaurant – Yauatcha where dim sums are specialty. I had a set of vegetarian dumplings – with bamboo, pumpkin and truffles, all three were delicious. I highly recommend you visiting the place, I was there 2 years ago and nothing has changed since then – still loud, crowded with people, cosy space, simple yet posh Fusion design and Manhattan-like ambiance.
I told you about dim sums, now it’s time to talk about noodles. Honestly, I love all types of noodles I’ve ever tried – buckwheat soba, wheat udon, pea glass noodles, seaweed noodles, rice noodles, egg noodles…
However, most often I didn’t like the dish I was served in a restaurant, usually noodles are too oily, they have too much of a hard, sugary sauce or are too salty due to the excess of soy sauce. Therefore I decided to start experimenting with noodles at home. I already shared a recipe of buckwheat and glass noodles with you, and today it’s rice noodles turn. I’m sure you’ll love them!
Do you like classic Chinese sauces – sweet’n’sour, teriyake, oyster sauce? All are tasty, but if you read the labels… I mean it’s always better to be ingredients aware and cook at home from scratch. Today I wasn’t using any of the store-bought sauces, but tamari (gluten-free soy sauce), dried ginger, garlic, onion, chili and sesame oil.
This recipe also calls for thin rice noodles (90% rice, 10% water) which do not require boiling – you only cover them with hot water for couple of minutes, then drain and add to your veggies. Rice noodles don’t have a bright taste but they absorb all the flavors from the garnish perfectly.
Mushrooms. We are using champignons – truly universal and delicious mushrooms which are fast and easy to cook. They also make a great combination with various vegetables and grains, especially buckwheat, rice and pearl barley. In this recipe we’ll also use red bell pepper and green peppers as well as green chili pepper which is not very hot but flavorful.
I would recommend you using rapeseed oil for frying because it has a higher burning temperature and is better for your health. Sesame oil is quite hard and it’s best to use it for decoration and additional flavor at the end of cooking.
If you like to add some greenery to your dishes, then I would recommend adding parsley (as a perfect compliment to champignons and cilantro (as a perfect compliment to all Asian dishes).