Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).

ingredient list

Serves 6

Sesame Dipping Sauce

• 1/4 cup low-sodium tamari
• 2 Tbs. lime juice
• 2 Tbs. minced fresh ginger
• 2 Tbs. rice vinegar
• 4 cloves garlic
• 1 Tbs. agave nectar
• 1 Tbs. hot chile sauce, such as sambal oelek
• 1 Tbs. toasted sesame oil

Noodles and Vegetables

• 4 baby bok choy, quartered lengthwise
• 4 large carrots, peeled, thinly sliced on sharp diagonal
• 8 oz. snow peas, trimmed
• 1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x 1/2-inch pieces
• 8 oz. thin rice noodles (rice vermicelli)
• 3 green onions, thinly sliced
• 1 1/2 tsp. toasted sesame seeds

Directions

1. To make Sesame Dipping Sauce: Blend all ingredients in blender until smooth. Set aside.

2. To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas, and tofu to rack, and steam 2 minutes more.

3. Meanwhile, bring large pot of water to a boil. Cook rice noodles in boiling water 3 minutes. Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide Sesame Dipping Sauce among bowls (2 Tbs. per serving), and serve with noodles. Dip vegetables, tofu, and noodles into sauce while eating.

Sticky Rice with Carrots, Shiitake Mushrooms, and Peanuts

Long-grain glutinous rice, also known as sticky rice, is steamed rather than boiled, and has a chewy texture.

ingredient list

Serves 6

• 2 cups long-grain glutinous rice
• 1 oz. dried shiitake mushrooms
• 1 Tbs. toasted sesame oil
• 3 carrots, peeled and grated (11/2 cups)
• 1/2 cup roasted peanuts
• 1 tsp. finely grated fresh ginger
• 3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
• 2 Tbs. low-sodium soy sauce
• 1 tsp. sugar
• 1 Tbs. vegetable oil
• Vegetarian furikake seasoning, such as Eden Shake, for sprinkling, optional

Directions

1. Soak rice in bowl of water overnight.

2. Place mushrooms in heat-proof bowl, and cover with 1 cup boiling water. Soak 1 hour. Drain, and finely chop. (Reserve liquid for another use.)

3. Heat sesame oil in nonstick skillet over medium heat. Add mushrooms and carrots; stir-fry 5 minutes. Stir in peanuts and ginger, and cook 1 minute more.

4. Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs. water in bowl. Stir into carrot mixture, then remove from heat. Set aside.

5. Drain rice, and transfer to small heat-proof dish that will fit in steamer. Stir in 1/4 cup water. Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary. Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients. Sprinkle with furikake, if using, and serve warm.

Yuba Rolls

Known as neutralized duck in Buddhist cooking, this dish is meant to re-create the taste and texture of roasted duck. Yuba, or bean curd sheets, which are formed by heating soymilk, resemble thin, delicate noodle sheets. The best ones can be found in the frozen section of Chinese grocery stores. Don’t worry if you can’t find the exact same size. You can always cut larger sheets down with the same results.

ingredient list

Serves 6

• 3 tsp. sesame oil, divided
• 3 carrots, cut into matchsticks (2 cups)
• 6 shiitake mushrooms, sliced (11/2 cups)
• 2 cups haricots verts (thin green beans)
• 1/4 cup low-sodium soy sauce
• 2 Tbs. maple syrup
• 1 8-oz. pkg. frozen yuba sheets, preferably 14-inch squares
• 1 Tbs. cornstarch
• 1 Tbs. canola oil

Directions

1. Heat 2 tsp. sesame oil in skillet over medium heat. Add carrots and mushrooms, and cook 7 to 9 minutes. Transfer to bowl, and set aside.

2. Add remaining 1 tsp. sesame oil to pan. Cook green beans in oil 3 minutes. Transfer to separate bowl.

3. Stir together soy sauce, maple syrup, and 1/4 cup water in third bowl.

4. Place yuba sheets in sink filled with cool water. Set 1 yuba sheet on clean kitchen towel, blot dry with paper towels, then brush with soy sauce mixture. Place 1/4 cup green beans in row 11/2 inches from bottom of sheet. Lay 2 Tbs. carrot mixture in line above green beans. Roll bottom up like a burrito. Set aside.

5. Place second yuba sheet on towel; blot dry, then brush with soy sauce mixture. Place 1/4 cup green beans and 2 Tbs. carrot mixture in row 2 inches above bottom edge. Set first yuba roll atop carrots, and roll up with completed yuba roll in center. Set aside. Place third yuba sheet on towel, blot dry, and lay 1/4 cup green beans and 2 Tbs. carrot mixture in row 2 inches above bottom. Set double yuba roll on top, and roll up like a burrito. Place fourth yuba sheet on towel, blot dry, and lay 1/4 cup green beans and 2 Tbs. carrot mixture in row 2 inches above bottom. Set triple yuba roll in center, and roll up into 1 large roll.

6. Stir cornstarch into 1 Tbs. water in bowl to make paste. Apply cornstarch paste to outside edge of large yuba roll to seal. Repeat entire rolling process to make second large yuba roll.

7. Heat canola oil in large nonstick skillet over medium heat. Add yuba rolls seam-side down. Cook 10 minutes, turning once, or until golden on both sides. Add 1/2 cup hot water, cover, and reduce heat to medium-low. Steam 5 minutes, then flip rolls. Add 1/2 cup hot water, cover, and steam 5 to 7 minutes more, or until liquid has evaporated. Remove from skillet, and cool. Slice crosswise into 1/2-inch-thick slices, and serve with remaining soy sauce mixture. Serve at room temperature or chilled.

Sweet Walnut Soup

"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says VT recipe tester Fiona Kennedy.

ingredient list

Serves 8

• 2 cups raw walnuts
• 3 Tbs. Arborio or Carnaroli rice
• 3/4 cup sugar
• 1/4 tsp. salt
• 1 15-oz. can light coconut milk
• Fresh or dried persimmons or peaches, for garnish, optional

Directions

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.

2. Soak rice in 1 cup boiling water in bowl 2 hours. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk. Garnish with persimmons, if using.