Sunday, September 28, 2008

Southeast meets even more East

In the attempts to be more cultured and vary up the nightly dinner routine (not to mention continue on my current health kick), I attempted to re-create a recipe that I saw from none other than Rachael Ray (with a Piyusha-twist)

Hoison Noodles

What you need:

  • 1 lb. of whole wheat spaghetti
  • Olive oil
  • 2 bell peppers (I used red and green, but you can use any that you have), thinly sliced
  • 2 clove of garlic (minced)
  • 1 tsp. grated ginger
  • 6-7 baby corn, thinly sliced
  • 2 stalks green onions, chopped
  • 2 limes
  • Hoisin sauce or Piyusha's make-shift of hoisin sauce (recipe below)
  • Hot sauce
The "How To":

  1. Begin cooking the spaghetti in a large pot according to box instructions. Cook al dente (not all the way)
  2. In a skillet, stir fry onions, garlic, baby corn, green onions and grated ginger for about 2 minutes
  3. Add in hoisin sauce, lime juice from both limes, hot sauce (to taste), and a 1/2 cup of the water from the spaghetti pot (when starchy)
  4. Once spaghetti is al dente, drain from water and add spaghetti to stir fry. Turn until spaghetti is coated
Now for Piyusha's make-shift Hoisin sauce (inspired because yours truly forgot to buy this at the store... oops!)

"Hoisin Sauce":

Combine the following ingredients in a bowl:

  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 tsp. red crushed peppers
  • 1 tsp. hot sauce
  • garlic paste of 3 cloves of garlic (mince garlic and add in salt, continue to mince and mash garlic until it becomes a paste)

Look how happy my hubby is! This quickly became a favorite of his!

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