Saregama
August 4, 2023, 8:21pm
20
VIET GARLIC BUTTER UMAMI NOODLES
Or some such combination of words
I’ve had these on autoplay since I first made them using this recipe from Vietnamese Food Any Day (Andrea Nguyen), though there are many variations.
I usually mix in some long-sliced onions, mixed mushrooms, occasionally cabbage, spinach if it’s around, and, of late a bit of carrot for sweetness and texture.
They are great on their own, but also fabulous with any Asian-leaning protein (tonight : with gochujang calamari).
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Earlier versions:
No-recipe-needed-anymore Umami Noodles and a first attempt at Sichuan Cumin Chicken.
Noodles tonight were flat Chinese wheat noodles (really nice quality, they don’t overcook, and keep their spring and bite), vegetables were onions, carrots, and cabbage (I forgot to order mushrooms, and then I double forgot to use the rehydrated black and woodear mushrooms in the freezer), and umami agents were miso, soy sauce, vegetarian oyster sauce, maggi sauce, and bouillon powder. There was also lots of g…
Hakka-ish umami-ish noodles for dinner.
Wanted to avoid anything fermented because I’m trying to cut back on histamine triggers after a slight allergic reaction a couple of days ago, so no soy, no oyster sauce, no miso, and so on.
Lots of garlic and ginger, mushrooms, cabbage, sesame oil, and chicken bouillon. Oh and angel hair pasta because I had a package open (and I love it).
Pretty good, given everything that wasn’t in them!
Grapefruit and white chocolate cake for dessert.
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Like @ChristinaM i also made (the unfortunately named) Umami Noodles - I started with Andrea Nguyen’s recipe and made a few adjustments.
Steamed yellowtail with ginger, soy, scallions, sesame oil, and cilantro alongside.
Used some of the produce I bought in Chinatown last week (got in a little grocery shopping before the HO group dinner) - fresh shiitake mushrooms, bok choy, garlic scapes, scallions, and cilantro.
The fish was lovely as that prep always is. The noodles were fantastic. Taking …
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