My Asian cooking skills are sadly lacking, especially when it comes to authenticity. I’m working on it. Finding ingredients has gotten easier lately, with local supermarkets now stocking items that used to mean a trip to the Asian market or going without. In the meantime, I just throw together my favorite ingredients, like I did for this easy side dish.
- Rice Noodles
- Chili Paste, 1 tablespoon, more if you want it hotter, less for a milder version
- Soy Sauce, about a cup
- Hot Mustard, 1 to 2 tablespoons
- Rice Vinegar, 2 to 3 tablespoons
- Sesame Oil, a couple of tablespoons for the wok
- Green Onions, 3 or 4, sliced
- Ginger Root, a tablespoon or so, grated or finely minced
- Garlic, 2 or 3 cloves, minced
While the noodles are soaking, heat a little sesame oil in a wok (or skillet) over medium-high heat. Add the onions, garlic and ginger and toss it together a bit, letting the garlic and ginger soften.
Add the sauce and toss it together for a minute or two, until it’s well-mixed. I haven’t gotten the wrist motion down for flipping things in the pan or wok so I cheat and use the tongs. Add a little more soy sauce and/or sesame oil if it seems to need it.