Tag Archives: noodles

ginger scallion steamed cod + Thai pesto noodles

3 Apr

steamed fish

For this dish I used Jindao noodles, they’re sort of a thinner version of an Udon noodle and they’re soooo delicious.  You should be able to find them in any Asian market or even some well-stocked grocery stores.  If you can find them, then do use them.  If not, just substitute some other kind of noodle.

Makes 4 servings

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Ingredients

Thai pesto noodles

  • 2 handfuls Jindao noodles
  • 3-4 large handfuls fresh cilantro
  • 2 green onions
  • 2 cloves garlic
  • 2 limes
  • 1 tsp grated ginger
  • sriracha
  • salt
  • olive oil

ginger scallion steamed cod

  • 1 cod fillet
  • salt
  • olive oil
  • 2 green onions, sliced
  • 2 inch piece of ginger, peeled and thinly sliced
  • parchment paper
  • kitchen twine

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Preparation

Thai pesto noodles

Bring salted water to a boil and cook the noodles for 5 to 7 minutes.

Meanwhile, roughly chop the cilantro, green onion and garlic and put it in a blender or food processor.  Add the zest of two limes and the juice of one lime along with some sriracha, a pinch of salt and a generous amount of olive oil.

Blend everything, adding more olive oil if necessary to get a smooth consistency.  Add more salt and sriracha to taste.

Mix the pesto into the noodles.  Serve warm or at room temperature.

steamed fish5

ginger scallion steamed cod

Cut the fillet in half lengthwise and cut each half into four even pieces.

Rub both sides of each piece of fish with a little bit of olive oil and some salt.  Sandwich a few slices of ginger and some green onions between two pieces of fish and bundle it up in parchment paper.  Tie the bundle together with twine.  Repeat with the remaining fish.

Put the bundles in a steam basket for about 7 minutes or until the cod is opaque all the way through.

Serve with Thai pesto noodles.

steamed fish 2

green soup

28 Mar

I’ve lived almost exclusively off green soup during periods of not having so much money and/or not having so much time, but it’s not just for times of desperation!  It is really tasty, and good for you too!

The version that I’ve made here includes udon noodles, which you could easily leave out or substitute with rice noodles.  Some other vegetables to consider adding include bok choy, snow peas and edamame.

Makes 2 servings.

$2.75 for 2 servings

green soup

ingredients

  • 4 c vegetable broth or miso broth
  • 1 small piece ginger
  • 1/2 head broccoli, cut into small florets
  • 1/2c tofu, cubed (about 1/3 of a block)
  • 4-5 shiitake mushrooms, sliced into thin strips
  • 3 green onions, white and pale green parts only, thinly sliced
  • 4 large basil leaves, cut in chiffonade (very thin strips) – do not include if using miso broth
  • 1 package udon noodles

preparation

Peel a small piece of ginger and slice 3 or 4 thin slices off.  Put broth in a pot with sliced ginger and bring to a boil.

While the broth is heating up, cut shiitakes, tofu, green onion and basil (if using vegetable broth).  Divide each of these ingredients evenly between two bowls.

Once the broth has come to a boil, add udon noodles and broccoli florets.  Continue to boil for another 1.5 to 2 minutes or until broccoli is barely tender.

Divide the noodles between the two bowls.  Pour enough broth (with broccoli) into the bowls to cover the vegetables and remove any pieces of ginger that fall in.