G'Day Bruces!
It was a while ago when Andy asked me about this Changs Noodle Salad. In short, I looked at the recipe on the pack and did a double take. Not only do we not do this a lot, if we did we'd do it very differently. So this is the time to show how an Aussie... specifically ME can amp up what is a pretty uninspiring offering.
No... I don't wish to seem offensive to anyone because they like that salad... But fellas... this is my wheelhouse. :blah:
Additionally I got a care package from ChicagoKP which had all those Oakridge BBQ Rubs.
What better than to pair both the noodle salad with Saigon 21 Pork Ribs!
Here we go...:-D
First, the tasting notes:
put me on the path to repeat this right off the page.
I opened the Saigon 21: The aroma was like nothing I expected even thoughI read the notes first. Yes, the licorice is prominent, but the ginger, coriander, cardamom, star anise balance is what took me a good 5 minutes to figure out just smelling it from the back. Mike has got a LOT going on here.
So I followed the instructions
Then marinaded in my vac sealer and vac packed for 24 hours.
Then started the salad. Here is the recipe on the pack:
But this just doesn't work for me. Too much oil. Too much sugar. Pine Nuts and /or Almonds DO NOT BELONG in this kind of salad. So I fixed it.:biggrin1:
Here's a set of ingredients to start:
Cut the Wombok / Napa Cabbage / Chinese Cabbage
Sliced the Green Onions
Chopped a birdseye Chilli
Made the dressing as follows:
1/4 Cup EVOO
1/4 Cup Rice Vinegar
2 tsp Light Soy Sauce
1/2 tsp Sugar
Dash Sesame Oil
The Chilli
Dash Lime Juice.
Looks like this:
Used about 1/2 the dressing on the 1/2 wombok and 3 spring onions.
Covered it and fridged it for 24 hours as it will slightly pickle even without the salt.
That evening I toasted rice as follows:
This is the colour you want. Let it cool in a sheet pan until you need it.
Next day I prepped the Performer to "Grill" direct. Opened the vac pac. Bloody amazing aroma!
On they go
Chefs Snack :mrgreen:
FWIW I had also done some wings that I had marinating prior.
But this was my first taste of the Saigon 21 on it's own.
Bloody amazing. There's so much going on. The changes of flavour on the palate just keep going on and on!
So quickly back to the salad for the finishing touches:
Blitz the rice
Till you get this.
Note to CHANGS NOODLES: THIS IS WHERE YOU GET NUTTINESS IN AN ASIAN SALAD. CASE CLOSED!
Took the cabbage and green onions out of the fridge. Looking good...
Tossed in fresh bean Bean Shoots for texture
Assembled the remaining ingredients
Added the noodles. Not all of them.
Tossed in the remaining ingredients. Tiny tomatoes, coriander, more chilli and some salt.
Assembled with black and white sesame, toasted rice, extra chili and coriander garnish. Nice plate etc....
There you go Andy... That's how it's done!:bow:
By then it was getting dark, so plated shots together are not great BUT....
These Saigon 21 Pork belly strips and the Noodle Salad went really well together.
Big thanks to MIKE TRUMP again for the Rubs. You Sir are a genius!
Another big thanks to Andy for the question on this salad and a big thank you to ChicagoKP for sending me all the rubs and other goodies.
You blokes, and ladies of the Brethren are all totally AWESOME!
Cheers!
Bill
It was a while ago when Andy asked me about this Changs Noodle Salad. In short, I looked at the recipe on the pack and did a double take. Not only do we not do this a lot, if we did we'd do it very differently. So this is the time to show how an Aussie... specifically ME can amp up what is a pretty uninspiring offering.
No... I don't wish to seem offensive to anyone because they like that salad... But fellas... this is my wheelhouse. :blah:
Additionally I got a care package from ChicagoKP which had all those Oakridge BBQ Rubs.
What better than to pair both the noodle salad with Saigon 21 Pork Ribs!
Here we go...:-D
First, the tasting notes:
put me on the path to repeat this right off the page.
I opened the Saigon 21: The aroma was like nothing I expected even thoughI read the notes first. Yes, the licorice is prominent, but the ginger, coriander, cardamom, star anise balance is what took me a good 5 minutes to figure out just smelling it from the back. Mike has got a LOT going on here.
So I followed the instructions
Then marinaded in my vac sealer and vac packed for 24 hours.
Then started the salad. Here is the recipe on the pack:
But this just doesn't work for me. Too much oil. Too much sugar. Pine Nuts and /or Almonds DO NOT BELONG in this kind of salad. So I fixed it.:biggrin1:
Here's a set of ingredients to start:
Cut the Wombok / Napa Cabbage / Chinese Cabbage
Sliced the Green Onions
Chopped a birdseye Chilli
Made the dressing as follows:
1/4 Cup EVOO
1/4 Cup Rice Vinegar
2 tsp Light Soy Sauce
1/2 tsp Sugar
Dash Sesame Oil
The Chilli
Dash Lime Juice.
Looks like this:
Used about 1/2 the dressing on the 1/2 wombok and 3 spring onions.
Covered it and fridged it for 24 hours as it will slightly pickle even without the salt.
That evening I toasted rice as follows:
This is the colour you want. Let it cool in a sheet pan until you need it.
Next day I prepped the Performer to "Grill" direct. Opened the vac pac. Bloody amazing aroma!
On they go
Chefs Snack :mrgreen:
FWIW I had also done some wings that I had marinating prior.
But this was my first taste of the Saigon 21 on it's own.
Bloody amazing. There's so much going on. The changes of flavour on the palate just keep going on and on!
So quickly back to the salad for the finishing touches:
Blitz the rice
Till you get this.
Note to CHANGS NOODLES: THIS IS WHERE YOU GET NUTTINESS IN AN ASIAN SALAD. CASE CLOSED!
Took the cabbage and green onions out of the fridge. Looking good...
Tossed in fresh bean Bean Shoots for texture
Assembled the remaining ingredients
Added the noodles. Not all of them.
Tossed in the remaining ingredients. Tiny tomatoes, coriander, more chilli and some salt.
Assembled with black and white sesame, toasted rice, extra chili and coriander garnish. Nice plate etc....
There you go Andy... That's how it's done!:bow:
By then it was getting dark, so plated shots together are not great BUT....
These Saigon 21 Pork belly strips and the Noodle Salad went really well together.
Big thanks to MIKE TRUMP again for the Rubs. You Sir are a genius!
Another big thanks to Andy for the question on this salad and a big thank you to ChicagoKP for sending me all the rubs and other goodies.
You blokes, and ladies of the Brethren are all totally AWESOME!
Cheers!
Bill
