Ginger Sesame Noodles

Happy New Year!  Welcome to the year of the goat and sheep.  Indeed today only marks the first day of the Chinese New Year.  The celebration lasts for 15 days and each day has a special meaning.  It all culminates with the Lantern Festival on the 15th day.  That makes for one long party!

There is some seriously good eating going on too.  Yum!  Of utmost importance is eating noodles.  They represent longevity.  So here is a really delicious way to enjoy some noodles.  My kids love these, they will eat them for breakfast, lunch and dinner.  Noodles are meant to be a side dish and as such, this recipe will make 6 generous servings but my kids will eat them as the main event any chance they can.  These noodles complement so many main dishes - BBQ and grilled meats, roasted meats.  They are so simple to make, so enjoy.

Ginger Sesame Noodles

Ingredients:

8 ounces angel hair pasta
2 tablespoons sesame seeds
1/2 cup thinly sliced scallion rings
1 tablespoon finely minced fresh ginger
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon pure sesame oil
freshly ground pepper to taste

1.  Cook pasta according to package.  I don't add salt to the water because the seasoning ingredients have plenty.  Drain when done.
2.  While the pasta cooks, toast the sesame seeds in a small skillet over medium low heat.  Stir frequently and watch carefully.  This will take about 3-4 minutes.  Remove from heat just as they are taking on color.
3.  Thinly slice the scallions and mince the ginger.
4.  Put the oyster sauce, soy sauce and sesame oil in a large skillet.  Add drained pasta, sesame seeds, ginger and scallions.  Toss over low heat to just heat through and combine all ingredients.  I like to use 2 forks for this to get the scallions and sesame seeds all mixed in.  Season to taste with pepper.

Enjoy!

Asian Pork and Shrimp Buns with Soy Dipping Sauce

 

 

Happy New Year!  Chinese New Year that is!  Okay, so this post is a little late.  The year of the horse officially began on January 31, 2014.  However, the Chinese celebrate the Chinese New Year for 15 days so I am actually right in the midst of things here.

We belong to a group called Families with Children from China because our twin daughters are adopted from there.  Our big New Years celebration was last night.  We have a big dance party with a DJ.  Everyone brings a dish.  We have a dragon dance and for fireworks one of the men brings PILES of bubble wrap which we cover the dance floor with and at "midnight" the kids jump all over it until every last bubble is popped.  What a racket! 

This is the dish I brought.  I actually developed the recipe to submit for the Pillsbury bakeoff a couple of years ago but sadly it was rejected.  I really don't know why but all I can say is everyone loves these.  They are pretty easy to do and they look so professional.  Like you went out and bought them or something. So even though Pillsbury will never publish my recipe I do not want to deprive anyone!  Here you go:

Asian Pork and Shrimp Buns with Soy Dipping Sauce

Ingredients for the buns:

4 ounces peeled, deveined shrimp
2 ounces white mushrooms
8 ounces ground pork
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup minced green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon white pepper
1  (8 count) can Pillsbury Grands Flaky Layers Refrigerated Biscuits
2 tablespoons sesame seeds
1 egg
Soy Dipping Sauce (recipe follows)

Instructions:

Preheat oven to 375.  Grease a large cookie sheet.

Coarsely chop shrimp and place in a large bowl.  Finely chop the mushrooms and add to the shrimp.

Add the remaining ingredients except the biscuits, sesame seeds, egg and Dipping sauce to the bowl with the shrimp.  Mix well.

Divide each biscuit into 3 pieces.  Cut each lengthwise into 3 strips.  Fold each strip together and then press to seal and shape into a 2 1/2 inch circle. 

Divide the filling among the circles.  Pull and the dough up around the filling and twist to seal the filling in.  Place twisted side down on baking sheet.

Brush the buns with the beaten egg.  Sprinkle each with sesame seeds.  Bake 16 to 18 minutes until golden.  Switch the baking sheet around halfway through for even baking.  Serve with Soy Dipping Sauce.

Soy Dipping Sauce

Ingredients:

1/4 cup soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced green onions

Instructions:

Combine all ingredients until sugar is dissolved.  Serve with buns.

Enjoy!