Tag Archives: Cabbage

Drunken Soba Noodles

Waaaaay back in December I tried the Drunken Soba Noodles from Sidedoor restaurant and they definitely left a lasting impression.  I loved everything about this dish; the perfectly cooked steak, the balance between the cool noodles and the heat from the sauce, the crunchy fried shallots and the flavourful herbs.  So when I picked up an issue of McLean’s magazine one day that featured “Canada’s Top 50 Restaurants”, imagine my delight when not only was Sidedoor one of them, but they published their recipe for Drunken Soba Noodles!  Rejoice!  I wasted no time in trying to recreate this for myself – take a look 🙂

Drunken Soba Noodle Ingredients

Drunken Soba Noodle Ingredients

At the restaurant they use steak, but since I didn’t have any on hand I sautéed up a nice chicken breast instead.  No complaints about how this turned out!

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Sautéed chicken

Boil the soba noodles for about 4 or 5 minutes and allow them to cool.  Then pile them in a bowl and top with veggies.

Noodles and Veggies

Noodles and Veggies

Whisk together the ingredients for the sauce (soy sauce, rice wine, sugar, chili garlic sauce, sesame oil) and toss with the noodle/veggie mixture.  Then just top with chicken or steak!  And some black sesame seeds for visual interest.

Drunken Soba Noodles

Drunken Soba Noodles

Then all you have to do is work your way through this flavour heaven of a dish.  Enjoy the journey!

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Drunken Soba Noodles – Halfway through

Drunken Soba Noodles Recipe

 1 3/4 lb (340 g) package buckwheat noodles
Canola oil
2 tbsp reduced sodium soy sauce
2 tbsp shaoxing rice wine (or dry sherry)
2 tbsp sugar
2 tbsp chili garlic sauce
1 tbsp sesame oil
3/4 lb. strip loin or rib-eye steak
Salt and pepper1 cup julienned cucumber
1 cup julienned bell pepper
1 cup julienned napa cabbage
1 bunch green onions, thinly sliced
Fried shallots, to taste
Thai basil, to taste

  1. Prepare a large bowl of ice water.  Set aside.
  2. Bring a large pot of salted water to a boil.  Cook soba noodles according to package directions, about four to five minutes.  Drain and transfer to iced water.  Drain once chilled.
  3. Toss noodles very lightly with canola oil in a large bowl to prevent sticking.  Reserve.
  4. Whisk soy sauce with rice wine, sugar, chili garlic sauce and sesame oil in a small bowl.  Set aside.
  5. Preheat grill to medium high.
  6. Season steak lightly with salt and pepper.  Grill steaks to medium rare.  Remove from heat and let rest.
  7. Divide the noodles between four bowls.  Arrange the cucumbers, peppers and cabbage on top of the noodles in separate piles.  Top with a small mound each of green onion and fried shallots.
  8. Slice steak thinly and add to bowls.  Top with a sprig of Thai basil.
  9. Divide the sauce into four small ramekins and serve with the bowl.  Let guests pour the sauce on top of the noodles and mix with chopsticks.

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July 24, 2013 · 11:55 PM

Apple Coleslaw

Summer is here!  Let’s celebrate by making a batch of crisp, crunchy,wonderfully nourishing coleslaw! The apples add a hit of summery freshness, and this dish can serve many purposes.   It makes a great side for ultimate burgers at a BBQ, as a topper for pulled pork tacos, or on its own as a healthy lunch (with a bit of leftover pulled pork, ideally).  It will stay fresh and crispy for days, and it’s chock full of good stuff, so you really can’t lose with this refreshing summer salad!

Coleslaw Ingredients

Dice/chop/slice the veggies so they are bite sized.  I used a mandolin this time (love that thing), but a food processor or good, sharp knife would also work just fine.

Apple Coleslaw Ingredients

Mix up your dressing on the side….

Coleslaw and dressing

And mix it all together.  Easy as pie.

Apple Coleslaw

Here’s a photograph of the above mention pulled pork taco serving option…a highly recommended serving option.

Apple Coleslaw on Pulled Pork Tacos

Apple Coleslaw Recipe

½ head green cabbage, finely shredded
2 large carrots, finely shredded
1 cup diced Granny Smith Apples
¼ cup unsalted sunflower seeds
1 red bell pepper, finely sliced
2 or 3 green onions, finely chopped
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons white vinegar
1 tablespoon dry mustard
Salt and freshly ground pepper

  1. Combine the all the vegetables and sunflower seeds in a large bowl.
  2. Whisk together the mayonnaise, Dijon, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
  3. Mix well to combine and taste for seasoning; add more salt, pepper, or a pinch of sugar if desired.

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Filed under Salads, Vegetarian

Crunchy Coleslaw

I hesitate to use the word “asian” to describe a recipe like this coleslaw, because it sounds a bit too generic and simplified, or “Kelsey-fied”, if you will. (Apologies to any Kelsey’s fans out there).   I’m fully aware of (and enjoy!) all the subtelties of cusine that comes out of asia, but what if I say it’s asian inspired….does that still make me sound ignorant?
ANYWAYS,  this recipe uses lots of ingredients typically found in asian cooking, like ginger, peanuts and bean sprouts, so for the sake of being somewhat descriptive, I’ll refer to this coleslaw as a “vaguely asian inspired crunchy coleslaw”.  I wonder if anyone has ever put this much thought into coleslaw before?  My guess is probably not.
So this coleslaw has an oil and vinegar base, meaning it isn’t as heavy as coleslaw can sometimes be, and is great as a side dish for something like Sweet and Spicy Glazed Drumsticks, or even a healthy lunch.

Crunchy Coleslaw ingredients

I pulsed the cabbage in the food processor a few times to get it small enough to eat so it wasn’t awkward, and sliced the other veggies thinly by hand.

Crunchy Coleslaw

Throw on a light, zesty dressing and you’ll have a flavour-packed dish that’s ready in no time.  The longer it sits in the fridge, the more the flavours will intensify so don’t be afraid to serve it again a few days later.  The raw veggies make sure the whole thing stays crunchy, too.

"Vaguely Asian inspired Crunchy Coleslaw

Asian Coleslaw Recipe

½ head red cabbage (green works fine too)
1 cup snow peas, thinly sliced
1 cup bean sprouts
1 sweet pepper, thinly sliced
½ cup thinly sliced carrots
1/3 cup roasted peanuts

Dressing

1 cup rice wine vinegar
1/3 cup peanut oil
1/2 teaspoon sugar
2 tablespoons sesame oil
Salt and pepper to taste

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Filed under Salads