Reader Submission: Kristian’s Satay Noodles
“I am not Asian, nor am I of Asian decent. This is just one Italian American’s version of his favorite pan Asian dish – Satay noodles. If you are ever in Providence, RI there is this great place called Apsara that makes this recipe and it is the first thing I want whenever I go home to visit my parents.
I did the recipe in two parts because you can make the sauce ahead of time and just throw the rest together when it is time for dinner…. It comes together really fast…. Also this is very spicy, if you want it milder use less curry paste.”
For the Sauce:
7-9 cloves of garlic, minced or pressed
2 Tbsp. canola or peanut oil
2 heaping Tbsp. Red Curry Paste (I use Thai Kitchen)
1 heaping Tbsp. tomato paste
1 cup vegetable broth
2 Tbsp. soy sauce
1 Tbsp. vinegar… I think you should probably use rice wine vin, I have been using Balsamic… totally not Asian
1-2 Tbsp. sugar
The other stuff:
1 package Rice noodles (the same you use for Pad Thai) soaked in hot water (follow instructions on the package)
1 bunch of some great Chinese Greens (Chinese Broccoli or baby bok choi, I use choi sum because it is my favorite) chopped into bite-sized pieces
1 can baby corn drained and cut in half
5 green onions cut into matchsticks
A big handful of thai basil
On medium heat in a wok or large pan, sauté garlic and curry paste in oil for about one minute. Then dump in everything else in no particular order and cook it down for a few minutes until the sauce thickens and becomes a little bit syrupy…. Give it a taste and add more or less sugar and perhaps some salt and pepper… it will depend on your curry paste. At this point you can either turn off the heat and wait for you honey to come home, or just trudge on.
With the sauce bubbling away, throw in your greens (I usually throw in the stalks first) and give them a stir and pop the lid on to let them wilt for about 30 seconds. Then add your noodles, baby corn, green
onion, and Thai basil. Mix well, sprinkle with some drops of sesame oil, and serve with a wedge of lime.