Vegetable Lo Mein –Brik

Recipe Source

You can make the noodles, or just buy spaghetti noodles. If you don’t have a pasta machine, I would recommend just buying noodles. You can also just use frozen stir fry vegetables. I thought the sauce was a little salty the first day, but it tastes really good the next day.

Ingredients:

For the Homemade Noodles:
3 cups all purpose flour, plus extra for dusting
4 whole eggs

For the Vegetable Lo Mein:
1 lb. pasta dough (recipe above)
3-4 Tb. coconut or vegetable oil
1 red bell pepper
2 small yellow summer squash
1 bunch green onions
8 oz. mushrooms
1 cup shredded carrots
2 Tb. sesame oil
3 cloves garlic, minced
2 Tb. fresh grated ginger
1/4 cup soy sauce
1/4 cup Chinese black vinegar (or rice vinegar) (I actually just used regular distilled white, and it was fine.)
1/3 cup fish sauce
1/4 cup water
1 Tb. corn starch

Directions:

For the pasta dough: Pour the flour on a clean work surface. Make a deep well in the middle of the flour and crack the eggs in the center of the well. Using a spoon, gently break the yolks and stir the eggs to collect the flour around the edges. Stir in more and more flour until the entire pile of flour clumps.

Then gather the clumps and knead into a ball. Knead aggressively for 5 minutes, until the dough becomes smooth and firm.

Wrap the dough in plastic and allow it to rest while you prepare the veggies.

For the Lo Mein Recipe: Trim and slice all vegetables into thin bite-size pieces.

Heat a large pot of salted water to boil the pasta and get a wok (or large skillet) out for the lo mein. Also set out a pan to hold the sauteed veggies.

Flatten the dough ball a little and cut it into 2 inch strips. Place the pasta roller attachment on the KitchenAid mixer and run each piece of dough through the roller to flatten. Lay each piece out on a floured surface.

Then switch the attachment to the spaghetti cutter, and run each sheet of dough through the cutter to form thin noodles. Flour the noodles as they come through the cutter and lay them out on a flour surface. *If you don’t have these attachments you can use a counter top pasta maker, or even roll the dough out flat and cut with a pizza roller.

Once the noodles are ready, heat the wok over high heat to stir fry the veggies. Place 1-2 tsp of oil in the wok and wait until it smokes. Then place one vegetable at a time in the wok and stir fry for 1-2 minutes moving constantly. Scoop the veggies out and place in the holding pan, then repeat with the next vegetable. You want the veggies to be bright, crisp and barely cooked, not soft and flimsy. This should take 5-8 minutes total.

Once all the veggies are cooked and moved to the pan, turn the heat to medium and place the sesame oil in the skillet, followed by the garlic and ginger. Saute for one minute, then add the soy sauce, black vinegar, fish sauce, water and cornstarch. Whisk immediately to incorporate the corn starch then allow the sauce to thicken a little.

Once you start the sauce immediately drop the homemade noodles in the boiling pot of water. They should take only 2-3 minutes to cook. Drain well.

Once the sauce thickens, pour the drained pasta and all the veggies back into the wok. Toss and simmer another minute or two to thoroughly coat and season the pasta. Serve warm.

Indonesian Satay

Ingredients

  • 3 tablespoons soy sauce

  • 3 tablespoons tomato sauce

  • 1 tablespoon peanut oil
  • 2 cloves garlic, peeled and minced

  • 1 pinch ground black pepper

  • 1 pinch ground cumin

  • 6 skinless, boneless chicken breast halves – cubed

  • 1 tablespoon vegetable oil

  • 1/4 cup minced onion

  • 1 clove garlic, peeled and minced

  • 1 cup water

  • 1/2 cup chunky peanut butter

  • 2 tablespoons soy sauce

  • 2 tablespoons white sugar

  • 1 tablespoon lemon juice

  • skewers

 

Directions

  1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  2. Preheat the grill for high heat.
  3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.