What makes a noodle dish Asian? The flavors? The ingredients? Both?
The sauce for this noodle dish was made with four things and four things only—equal amounts of tamarind paste, sweetened peanut butter, light soy sauce and Sriracha. Tamarind is found in many Asian cuisines but it also found in African and Caribbean cooking. Peanut butter is popular in North America, some countries in Europe, Australia and some Southeast Asian nations including the Philippines. Sriracha and soy sauce are truly Asian. But mix them all together and you have a sauce that screams Asia!
- 2 tablespoons tamarind paste
- 2 tablespoons sweetened peanut butter
- 4 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 tablespoon cooking oil
- 1 one-inch knob ginger minced
- 1/4 cup julienned carrot
- 1 large bell pepper julienned
- 6 bok choy leaves with the light green stalks, cut into 2-inch lengths
- 1/2 cup flaked cooked meat chicken, pork or beef will all do well
- salt to taste
- pepper to taste
- cooked noodles for two egg noodles, rice noodles, soba and udon will all work
- drizzle sesame seed oil
- cilantro to garnish
- Make the sauce by mixing together the tamarind paste, peanut butter, soy sauce and Sriracha.
- Heat the cooking oil. Saute the ginger until fragrant. Add the carrot and bell pepper. Sprinkle with a bit of salt and pepper. Stir fry for about a minute.
- Add the bok choy. Sprinkle with a bit more salt and pepper. Stir fry for another 30 seconds.
- Add the meat. Sprinkle with more salt and pepper. Stir fry just until the meat is heated through.
- Add the cooked noodles. Toss until heated through.
- Pour in the sauce and drizzle in a little sesame seed oil. Toss to combine. Garnish with snipped cilantro. Serve hot.
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