"Chicken" peanut thai noodles

Servings: 6   Time:

Ingredients:

• 1 lb whole wheat thin spaghetti noodles
• 2 tbsp sesame oil
• 1 garlic clove, peeled
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 cup hot water
• 2 tbsp extra virgin olive oil
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped red or orange bell pepper
• 1 cup shredded chicken breast substitute, cooked
• 1/2 tsp salt, or to taste
• 1/4 cup dry roasted peanuts, chopped
• 2 tbsp sesame seeds

Directions:

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast substitute and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Notes:

• Substitute "meat" with tofu or other.

Source: picky-palate.com

Wheat noodles in soya bean soup

SERVINGS: 4   TIME:

INGREDIENTS:

• 1 cup soya beans
• 2 tablespoons sesame seeds
• 300g / 11oz thin wheat noodles
• salt
• 1 cucumber, cut into thin strips
• 1 tomato, cut into wedges

DIRECTIONS:

1. Soak the soya beans overnight. Rinse in cold water and remove the skins.
2. Gently toast the sesame seeds in a dry pan until they have lightly browned. Place the peeled soya beans and the sesame seeds in a food processor. Add 4 cups water and process until fine. Strain through muslin, collecting the liquid in a jug. Chill the soya and sesame milk in the refrigerator.
3. Bring a pan of water to boil and cook the noodles, making sure they're well covered. When they're cooked, drain and rinse them well in cold water.
4. Place a portion of the wheat noodles in each soup bowl, and pour over the chilled soya and sesame liquid. Garnish with cucumber and tomato, then season with salt and serve.

NOTES:

• To separate the skins and rubbed beans, place them in a bowl of cold water; the skins will float and can be skimmed off.
• Variation: for a quick and easy version of this dish, use 1 cup unsweetened soya milk rather than the soaked soya beans. Simply add the ground sesame seeds to the soya milk and chill to make the soup.

SOURCE: The Complete Book of Korean Cooking (Y. Song)