Happy birthday @ChristinaM @BeefeaterRocks and Mrs. @paryzer!
Dinner tonight was The Tale of Two Noodles. @Amandarama’s noodles from the other day stuck in my mind, so I thought I’d made sesame “takeout noodles”. But then I also had scallion noodles on my mind from writing up ginger scallion sauce for @ChristinaM. So I decided I’d just make both and save myself any “regret” later, lol.
Sesame noodles: Chinese sesame paste (which tastes toasty, like sesame oil, vs raw like tahini), honey, chilli garlic paste (this one), a splash each of soy sauce, black vinegar, and sesame oil.
Scallion (ginger) noodles: Ginger scallion sauce, white pepper, pinch of sugar, a splash each of shaoxing wine and rice vinegar.
SO. GOOD. Leftovers for another day. The scallion noodles are calling out for some chicken. The sesame noodles taste like dan dan noodles, which I’m guessing is because of the chilli garlic sauce.
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Last night I wasn’t really hungry for dinner, so I had an arugula salad dressed simply with olive oil and red wine vinegar, and topped with some pecorino and salvage croutons. Also sprinkled on a bit of TJ’s citrus seasoning, in place of lemon or orange zest, which worked nicely.
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The meal before that was more elaborate than usual, but all I actually made was dal – the rest was from day-before cooking of vegetables to be salvaged: frozen okra that defrosted because I forgot it in the fridge, and the last of a cauliflower that got roasted.
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