Chopped Thai Crunch Chicken Salad.
A wonderful mix of savory, sweet, and salty. It’s no-cook, easy, bright and colorful, and totally delicious!
READ: Chopped Thai Crunch Chicken Salad.
A wonderful mix of savory, sweet, and salty. It’s no-cook, easy, bright and colorful, and totally delicious!
READ: Chopped Thai Crunch Chicken Salad.
New freshness for your snap pea enjoyment! This recipe for crunchy and crisp shredded snap...
The post Fresh Shredded Snap Pea Salad with Lemon & Mint appeared first on The First Mess.
My first introduction to this style of garlic noodle was at the now closed restaurant, Flock and Fowl, in Las Vegas, NV. I immediately began working on recreating the flavorful yet simple noodles and quickly learned they were popularized by Vietnamese-Americans in San Francisco, CA. The umami-packed noodle dish was created by Helene An at Thanh Long Restaurant in the 1970s and has remained a menu staple ever since, inspiring many other restaurants and home cooks to recreate the noodles.
The sauce is a combination of A LOT of minced fresh garlic cooked in butter, fish sauce, maggi seasoning (or soy sauce), oyster sauce and freshly grated Parmesan cheese. A bit of pasta cooking water makes for a smooth and slightly creamy sauce. My recipe uses Maggi seasoning rather than soy sauce which is used in the original recipe. I also use more of the umami-packed sauces based on preference. The American fusion of Vietnamese and Italian cuisines is easy and particularly delicious to make after a night of drinking. The recipe can easily be doubled or tripled for serving a crowd, either as a main or a side alongside meat or seafood.
In a small bowl stir together the fish sauce, maggi seasoning and oyster sauce and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally until al dente, about 8 to 10 minutes. Reserve 1 cup (240g) of the pasta cooking water, then drain the pasta. Return the pasta to the pot.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the garlic and sauté until fragrant but not browned, about 30 seconds. Add the sauces, stirring to combine.
Lower heat to low. Add the noodles, ½ cup (120g) of the pasta cooking water and Parmesan cheese, tossing to combine until the noodles are coated and the cheese has melted. Add more pasta water a bit at a time if needed.
Divide among serving bowls and top with green onions and more Parmesan cheese.
If you enjoy these garlic noodles, give these recipes a try:
The post San Francisco-Style Garlic Noodles appeared first on Cooking with Cocktail Rings.
This Italian chopped salad is hearty and loaded with toppings! Fresh crunchy veggies, salami, mini mozzarella balls, chickpeas, olives, and a zesty red wine vinaigrette. It’s so delicious you’ll forget you’re eating salad! Love chopped salads? Try my Mediterranean chopped salad! Why you’ll love it Hearty salad – Having a salad for dinner is usually […]
The post Italian Chopped Salad appeared first on Recipe Runner.
Tender chicken with a sauce that's everyone’s favorite - an easy sheet pan-baked dinner!
READ: Sheet Pan Sesame Miso Chicken and Coconut Rice.