Tuesday, April 15, 2008

Asian Noodle Bowls and Faux Egg Rolls

Tonight we had an Asian inspired dinner consisting of noodle bowls and egg rolls. All of this meal was just kind of made up and I was very pleased with how it turned out. The flavors of the noodle bowl were very mild, and very subtle, but worked extremely well together. The egg rolls were a bit spicy and off-set the mild noodle dish very nicely.

I made something different for the girls thinking that this is something they would reject with just one look. To my surprise they both requested "noodle soup" and Mairin ate some egg rolls too. Neither of them ate what I had prepared for them, except the broccoli.


Asian Noodle Bowls

About 8 oz Soba Noodles

1 quart Vegetable stock

1 Tbs Mild Miso

4 scallions, cut into bite sized pieces on a diagonal

2 carrots, shredded with vegetable peeler

about 1/4 lb snow peas, cut in half on a diagonal

2 heads baby bok choy, chopped

2 Tbs fresh ginger, minced

2 large garlic cloves, minced

cilantro, chopped for garnish

Put vegetable stock and miso in a pot with about 1 cup of water and bring to a boil. Reduce heat and simmer until ready to use. Bring water to boil and cook soba noodles. Once noodles have been cooked, rinsed and drained place equal amounts in the bottom of two large bowls. Add vegetables on top of noodles in order listed. Add ginger and garlic on top of vegetables. Ladle hot vegetable stock over vegetable/noodle combo until covered. Cover bowl with a small plate and allow to steep for 10 minutes. Remove plate, garnish with cilantro and serve hot.

Faux Egg Rolls

1 lb firm tofu, pressed and sliced into thin slices

1 inch piece fresh ginger, minced

3 garlic cloves, minced

1/4 cup tamari

1/2 tsp chili paste

1 carrot shredded

1 head baby bok choy shredded

3-4 scallions, white and green parts, sliced very small

10 sheets phyllo dough, thawed per package directions

olive oil

In a small baking dish add ginger, garlic, tamari and chili paste. Stir to combine and place strips of tofu in to marinade, turning to coat both sides. Marinade tofu for at least 30 minutes. Preheat oven to 400. Take one sheet of phyllo (being sure to cover remaining sheets with a damp cloth). Place sheet of phyllo on work surface with long end at the bottom, brush one half of the dough with olive oil and fold vertically (now the bottom end will be shorter than the sides). Place a few slices of tofu and some of each vegetable about 1 inch from bottom of sheet, leaving a half inch or so on either side. Fold in sides of dough, then roll from bottom up, tucking in sides as you roll. Brush edge with olive oil to seal. Place with seam side down on a lightly oiled baking sheet and continue with remaining sheets of dough. Brush each egg roll with olive oil and bake for 15-20 minutes until rolls are golden and crispy. Serve with tamari for dipping.

I had some tofu left from the egg rolls, so I put it in the oven in the dish I had marinaded it in and baked it for Rob's lunch tomorrow.

2 comments:

Jenny said...

Your noodle bowl looks delicious! I love buckwheat noodles, yum!

keeta said...

Yum!!! Those faux egg rolls look awesome. Were they super time consuming? I haven't ever worked with phyllo dough - I need to take the plunge. I see it all the time at this one store and I almost buy it every time...but then I chicken out. I don't know, it seems so temperamental!

That noodle bowl looks awesome, too, I'm going to have to try that!