Crispy Tofu Rice Noodle Bowl

Noodle bowl - never have two words sounded so tantalizing. I am practically drooling.

As you know, I have never been discrete of my love of all things influenced by Asian and Thai flavors. Whenever I am exploring a new town and I'm looking for something to eat, I am always immediately attracted to anything with Noodle in the name...Noodle House, House of Noodles, The Happy Noddle - doesn't matter, there's a 99.9% I will probably eat there.

There's just something about that beautiful medley of textures and flavors coming together, not to mention the heavenly smells. Rice noodles, when seasoned properly are slightly chewy and a perfect vessel for pretty much any protein or veggie. I stir fried mine in a sweet and savory sauce with a touch of spice with some chili sauce. Forget everything you'be ever heard about bland, tasteless tofu!

Crispy Tofu Rice Noodle Bowl

serves 3 really hungry people

1 package of extra firm tofu, diced, marinated, and cooked
2 cup steamed edamame
1 cup diced or shredded carrots
1 small onion, sliced thin (is it necessary to have both green onions and regular onions? Nope, I just really like onions...)
3 green onions stalks, diced
1-3 eggs
olive oil
1 cup peanuts, chopped (for garnish)
rice noodles (14oz. package)

For the sauce...
1 clove of garlic, minced
2 tablespoons low-salt soy sauce
1-2 tsp spicy chili paste
1-2 TBS Hoisin sauce
3 tablespoons sesame oil
1 TBS honey
1 tsp fresh lime juice

To find out how I make my tofu taste awesome, check out some tips HERE

1.Prepare rice noodles by soaking in cold water for about 8 min. Drain and set aside.

2.In a mixing bowl, add the sauce ingredients and whisk to make a dressing. In a wok (or sauce pan) heat oil then add sliced onions, cook until translucent then add the garlic and carrots. Once carrots are tender, add cooked edamame and cook for 3 min. Add noodles and mix, then add sauce mixture and stir fry (you might have to add more water to prevent noodles from sticking together).

3.Meanwhile, fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk). Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick. Sprinkle with green onions and chopped peanuts.

Variations: You could also use buckwheat noodles in place of rice, they take longer to cook but provide more flavor. Feel free to add any other fresh seasonal veg, or leftovers you have in the fridge.

Grownup "Hamburger Helper" (key to getting a perfect cheese sauce)

So I learned something the other day about my dear husband of mine...he LIKES Hamburger Helper...
*facepalm

Now, if I'm being totally honest I can't judge something I have personally never tried, I just have this vision in my head of melted powdered Velveeta over semi-bland beef. As his wife/friend/cook I strive to make dishes we like and enjoy, but as I was standing in the canned food isle, overwhelmed by the presence of this confounded mystery, I just couldn't do it, the culinarian in me just wouldn't allow it. So in order to recreate this nostalgic meal, I decided to make my own version. This is miles above the boxed brand (so I've been told), I subbed out beef for lean turkey, added some white wine to cut the richness of the cheddar (and because all fine things involve wine) and then some fresh peas for color. The result? High praises from the boy who grew up on this stuff annnnddd I thought it was pretty darn tasty myself.

Grownup Hamburger Helper

serves 4-6

1 (12oz.) box of pasta
1 pound lean ground turkey
1 small onion, diced small
1 TBS olive oil (I used garlic infused olive oil)
1 tsp paprika
2 tsp ground yellow mustard
salt and pepper
1/4 cup white wine, such as Riesling
3 TBS butter
1/4 cup flour
2 1/2 cups milk, not cold (really cold milk might cause your sauce to turn lumpy)
2 cups room temperature shredded sharp cheddar cheese
1 cup green sweet peas (I used leftover cooked peas but those individual steam bags would work well in a pinch)

Directions:

1.In a soup pan, boil salted water for the pasta. Cook 5-7 min, then drain - set aside.

2.In a large sauce pan, heat oil on medium heat, add onion and cook until translucent (5-10 min), add spices and ground turkey. Cook turkey until no pink is showing, when meat is done deglaze pan with white wine, cooking for 5 min. to burn off some of the alcohol.

3.Empty meat mix unto a plate and set aside, you'll now work on the sauce. Melt butter, then slowly add flour to make a roux, add milk slowly, making sure to whisk constantly to prevent lumps. Once sauce is done, add meat mixture, peas, and noodles. I scooped individual potions into ramekins and topped each with more shredded cheese and baked in the oven for 5 min. but it is up to you.

The key to making a smooth and creamy cheese sauce:

-Make sure your cheese is finely shredded and room temperature.
-Try to incorporate some acid (in this case it's wine) this prevent the cheese from getting chunky
-Having a roux always helps to thicken the sauce and it doesn't have a strong starchy taste like cornstarch
-Make sure when you add the milk that it is room temperature, otherwise your sauce might be lumpy.