For dinner tonight, we had (gluten free) mung bean noodle salad with snow peas, carrots, and shrimp; and pork potstickers.
I have to tell you I was not thrilled about a dinner with shrimp in it, but it was actually pretty good.
To make the dressing for the noodle salad, the boyfriend mixed soy sauce, seasoned rice wine vinegar and sesame oil, and flavored it with green onions, shiitake mushrooms, and ginger.
He then made chiffonade carrot (thinly sliced with a vegetable peeler - see pictures below) and bias (diagonal) cut snow peas. He used pre-cooked shrimp and cut it into pieces -- I would describe them as slightly smaller than bite-sized. Then he boiled the mung bean noodles like spaghetti. He stirred all these parts together, added salt and pepper for seasoning, and garnished the noodle salad with toasted sesame seeds.
And since he made it with mung bean noodles instead of traditional pasta, it was all gluten free! I've never tried to eat gluten free food and have always thought it would be terribly inconvenient, especially considering how much I looooove my gluten-filled foods. The reviews on the noodles were that they were kind-of rubbery or heavy. They just had a funny texture. Personally, I really liked them. They had a different flavor than other noodles, but I liked that they were a little chewy and I felt like I was really eating my food and filling my stomach. I like noodles that I have to chew a little -- for example, I always prefer rotini or farfalle (butterfly/bow-tie) pasta to spaghetti or macaroni. These mung bean noodles were long and sort-of flat-crinkled but I liked the texture.
It would also be really easy to make that noodle salad a vegetarian salad, wouldn't it?
The potstickers were not gluten free!
They were just wonton wrappers, ground pork, minced carrot, minced ginger, mung bean sprouts, soy sauce, and sesame oil. The (inside) bottom of a pan was coated with thin layer of (vegetable or peanut) oil with a brush. Then the potstickers were seared on one side (till they stuck!), then chicken stock was added and they were covered with a lid so the steam could cook the potstickers fully and the liquid released the potstickers from the pan.
For dessert, we had a "Cuba Libre (rum and Coke with lime juice) Chiffon Pie" from the Coca-Cola website. (However, it was made with Pepsi. Shh. Don't tell.)
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