Sesame Noodles
Friday, January 21, 2011
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Food painting artwork
30 x 30cm acrylic on paper. The paper is no ordinary paper, it is textured Hahnemuhle 300 gsm 100% alpha cellulose which is acid-free fibre of vegetable origin.
Inspired by bowls of swirling tangled noodles, Chinese 'auspicious clouds' and the jaw dropping mirror mosaic 'Under the Sea'' 2007 by Iranian artist Monir Shahroudy Farmanfarmaian, seen here in b&w.
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The meatless meals recipe
A warming and filling meal of fresh, uncooked ingredients in the middle of winter can be somewhat of a challenge. Sesame noodles to the rescue! As long as you julienne all your veg, this is the dish for getting a dose of raw vege vitamin power to pep you up and smash the winter carb fest routine. All the chopping does take a bit of time, but hey, that's why you gather everyone around to help out.
400g dry noodles such as soba, somen, ramen or similar
400g julienned veges such as cabbage, beetroot, snowpeas, broccoli, carrot, parsnip, leafy greens - these can either be raw or blanched
3 tablespoons sesame oil
1 clove garlic, minced
2 tablespoons sugar
1/4 cup soy sauce
splash of water - just enough to make the sauce mixable
3 tablespoons tahini
1 tablespoon peanut butter
1 pinch chilli powder
1/2 teaspoon grated fresh ginger
1/8 cup lime or lemon juice
zest of 1/2 an orange
2 spring onions, finely chopped
4 tablespoons toasted sesame seeds
30g fresh coriander, roughly chopped
Cook the noodles. Drain and rinse under cold water to cool them down a little.
Toast (dry roast) the sesame seeds if they are untoasted.
Put sesame oil, garlic, soy sauce, sugar, water, tahini, peanut butter, chilli powder and ginger in a small pot or frypan and heat gently to dissolve the sugar and take the edge off the garlic. Leave this sauce to cool.
Chop all the veges and blanch them if you don't want to eat them raw.
When all the above parts of the dish are ready, add the lime/lemon juice, orange zest and spring onion to the sauce and mix well.
Mix the noodles and sauce thoroughly.
Serve into bowls and top with the veges. Sprinkle with sesame seeds and coriander.
400g dry noodles such as soba, somen, ramen or similar
400g julienned veges such as cabbage, beetroot, snowpeas, broccoli, carrot, parsnip, leafy greens - these can either be raw or blanched
3 tablespoons sesame oil
1 clove garlic, minced
2 tablespoons sugar
1/4 cup soy sauce
splash of water - just enough to make the sauce mixable
3 tablespoons tahini
1 tablespoon peanut butter
1 pinch chilli powder
1/2 teaspoon grated fresh ginger
1/8 cup lime or lemon juice
zest of 1/2 an orange
2 spring onions, finely chopped
4 tablespoons toasted sesame seeds
30g fresh coriander, roughly chopped
Cook the noodles. Drain and rinse under cold water to cool them down a little.
Toast (dry roast) the sesame seeds if they are untoasted.
Put sesame oil, garlic, soy sauce, sugar, water, tahini, peanut butter, chilli powder and ginger in a small pot or frypan and heat gently to dissolve the sugar and take the edge off the garlic. Leave this sauce to cool.
Chop all the veges and blanch them if you don't want to eat them raw.
When all the above parts of the dish are ready, add the lime/lemon juice, orange zest and spring onion to the sauce and mix well.
Mix the noodles and sauce thoroughly.
Serve into bowls and top with the veges. Sprinkle with sesame seeds and coriander.
Makes a lot of food for 4.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
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