Squash Noodles with Everything Pesto (and an egg on top)

It has been a very long time since I've posted a recipe, and I'm hoping these squash noodles with everything pesto and a fried egg on top will at least partly make up for it.  Things have been busy at school, and it's getting harder and harder to blog often and stay on top of my readings and projects.  However, I am sure you do not want to hear about that.  I bet you'd rather hear about this brunch (dinner? lunch? midnight snack?) recipe that's paleo, grain-free, vegetarian, and ridiculously delicious.

I have to admit that I was unsatisfied with zoodles (zucchini + noodles = zoodles) for a long time, due mostly to unrealistic expectations.  Anyone who tells you that zoodles taste just like regular pasta is either totally lying or has a vastly different palate from mine.  You can't expect these to taste like linguine.

Paleo Pad See Ew

I love Thai food, and my favorite dish to order is Pad See Ew.  It's kind of like Pad Thai's lesser-known but cooler little sister, and it's so good.  It's traditionally made with wide, flat rice noodles and dark sweet soy sauce, and often has broccoli, carrots, egg, and some sort of meat or tofu.  I'm not totally sure why, but I'm completely in love with wide, flat rice noodles.  They're just so big and chewy, and a great vehicle for soaking up whatever delicious sauce they're paired with.

This paleo version of pad see ew is made with homemade "noodles" that are actually tapioca crepes sliced into strips.  They work perfectly in this dish.  The texture is not exactly the same as the texture of rice noodles, but it's pretty close!  Coconut aminos and honey make a delicious paleo and gluten-free replacement for the dark sweet soy sauce.  

Vietnamese Pork & Vermicelli Bowl

There are lots of Vietnamese stores and restaurants in my neighborhood.  On lazy days I do all my shopping at Truong Thinh, the Vietnamese market around the corner, and pick up a banh mi for lunch. One of my favorite places to eat is Pho Hoa, where I love to order the House Special Vermicelli Plate (number 90 in case you're going--Pho Hoa is a chain and there might be one near you!).  It comes with a bunch of delicious things, and rice paper wraps so you can make your own spring rolls.  The first time I ordered it, the waiter brought the rice paper wraps first and Ben and I tried to take a bite of them.  No dice.  They are dry like paper until you soak them in hot water.  Oops.

Anyway, the house special plate comes with those wraps (and a big bowl of hot water to soften them) and vermicelli, herbs and vegetables topped with grilled pork, meatballs, a spring roll, and shrimp & sugarcane.  It also comes with fish sauce on the side.  It's SO good, and the grilled pork is my favorite.  I don't know what they do to it.

This dish is my attempt to recreate that dinner at home.  I have to tell you, it's really good, but it's not QUITE the same flavor I get at the restaurant.  You should still make it, though.  It's super yummy and healthy and beautiful (and lots of fun to photograph, if you're into that).  It has a lot of components, but almost all of them can easily be made in advance.  When it's time to eat, just cook the pork and put together your bowl!

Ingredients (serves 4; adapted from The Culinary Chronicles):

For the pork:

5 cloves garlic, minced

1 shallot, minced

2 scallions, sliced

4 inch piece of lemongrass, finely minced

3 tablespoons cilantro, chopped

1 tablespoon brown sugar

1 tablespoon honey

2 tablespoons fish sauce

3 tablespoons soy sauce

3/4 to 1 pound pork tenderloin, sliced thinly

For the quick-pickled carrots and cucumbers:

1 carrot, peeled and cut into matchsticks

1 small cucumber, cut into matchsticks

4 tablespoons rice vinegar (no sugar or salt added)

2 tablespoons sugar

Pinch of salt

For the nuoc cham sauce:

Juice of 2 limes

1/4 cup fish sauce

1/4 cup sugar

3 tablespoons warm water

1/2 teaspoon chili paste

For the scallion oil:

1/4 cup vegetable oil

1/2 cup sliced scallions (3-4 scallions)

For serving:

8 ounces vermicelli, cooked according to package directions

1 head of Boston lettuce, leaves separated

Bunch of cilantro

Fresh bean sprouts (I bought them and forgot to get them out!)

Crushed roasted peanuts

To prepare the pork, mix all the ingredients for the marinade together and toss with the pork.  Cover and refrigerate for at least an hour before cooking.

To make the quick-pickled vegetables, pour the vinegar, sugar, and salt over the vegetables and toss to coat.  Let sit at room temperature for at least an hour before serving.  If you make them more than a couple of hours in advance, store them in the fridge.

For the nuoc cham sauce, mix all ingredients together.  Taste and adjust seasonings as necessary.

For the scallion oil, heat the oil in a large skillet over low heat.  When it's hot, add the scallions and cook until wilted but still bright green, about three minutes.  Pour off the scallions and most of the oil and set aside.

Take the pork out of the fridge about ten minutes before you want to cook it.  Prepare the grill, or heat up the same skillet you used for the scallion oil over medium high heat.  Cook the pork, with a little marinade spooned on top, on both sides until browned and cooked through.  Brush cooked pork with the scallion oil before serving.

To serve, line a plate or bowl with lettuce leaves and vermicelli.  Top with pickled vegetables, bean sprouts, pork, and roasted peanuts.  Serve with nuoc cham sauce on the side.

Red Curry Vegetable Noodle Bowl

I LOVE curry made with coconut milk.  It's the most delicious thing ever.  But, I am not the biggest fan of rice.  I mean, rice is fine, but for me it's nothing to write home about.

But, noodles?  Noodles are my jam.  All kinds of noodles.  Italian noodles, Asian noodles...where are the noodles in Indian and Mexican cuisines?  Big problem.  Someone get on that quick.

Anyway, whenever I see noodles, I'm interested.  Even in places where noodles might not seem to belong--bring on the noodles!  One of my favorite Thai restaurants has a dish called Noodle Curry, which is a delicious yellow curry served over udon noodles.  Genius!  Curry and noodles are a match made in heaven.  Watch out, rice.  You ain't got nothing on noodles.

Ingredients (adapted from The Little Foodie):

1 pound rice noodles
1/3 cup coconut cream (scrape off the top of a can of coconut milk that has not been shaken)
3 tablespoons red curry paste
2 Japanese eggplants, halved lengthwise and sliced into half-moons
1 red bell pepper, seeded and sliced into strips
1/2 onion, chopped
4 cloves garlic, chopped
3-4 tablespoons fish sauce (omit for a vegan or vegetarian dish--you may need to add some salt)
1 can coconut milk (Not the same can you scraped the cream off of!  We need a lot of coconut love here.  Save the other can for smoothies!)
1-2 tablespoons brown sugar
1/2 pound snow peas
Sliced scallions and chopped fresh cilantro for serving

Boil water and cook the noodles according to the package directions.  Drain and set aside.

Heat the coconut cream in a skillet over medium-high heat.  When it bubbles, add the curry paste and stir to mix.  Add the eggplant and cook, stirring occasionally, for about ten minutes.

Add the pepper and onion and mix well.  Cook for five more minutes.  Add the garlic, fish sauce, coconut milk, brown sugar, and snow peas.  Cover the pot, and turn the heat down so the mixture simmers.  Cook for about five more minutes, or until the snow peas are cooked but still crunchy and bright green.

Serve noodles in a bowl with vegetables and curry spooned on top.  Garnish with chopped scallions and cilantro and serve hot.