Hello and thank you for tuning in to another episode of Living in Santa Fe with Ricky Allen!
This coming February 22 through March 3, 2019, is Santa Fe Restaurant Week’s 10th year. If you have never participated, the event offers 10 days of dining deals and the opportunity to try some of Santa Fe’s best restaurants at a fraction of the usual cost. For more information, please visit: santafe.nmrestaurantweek.com
Finally, I’d like to share one of my favorite winter recipes with you.
This recipe is modified from a recipe we found on ThugKitchen.com. Apparently, eating long noodles are associated with a long life, so what are you waiting for. Here’s what you need to get started.
photo: ©Thug Kitchen
Winter Vegetable Stirfry
8 ounces of noodles (udon, somen, soba, spaghetti, rice noodles)
1 ½ teaspoon of sesame oil
1 large bulb of fennel
2 medium carrots
1 large bunch of kale
1 ½ tablespoons of minced ginger
4-5 cloves of garlic
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon water
1 ½ teaspoons orange juice
1 teaspoon chili paste or Asian style hot sauce (optional)
1 cup sliced green onions
Gather ingredients together and a pot to boil the water and a wok to cook the meal in.
Cook noodles and rinse in cool water. Do not overcook. Set aside.
Slice up the fennel and carrots into thin, inch long strips. Remove the stem from the kale and slice it up into thin strips about the length and width of your finger.
Mince garlic and ginger
In a large wok or skillet warm the sesame oil over a medium-high heat. Add the fennel and carrots and stir fry until the vegetables begin to soften and char in some spots, about 4 minutes. Stir frequently.
Mix together the tamari, vinegar, water, oj, and chili paste in a small bowl.
When the veggies in the wok are read, add the ginger, garlic, and kale.
Add noodles to wok—turn the heat down to medium
Toss noodles, veggies and add sauce
Turn off the heat and fold in the green onions.
Add a little more vinegar and tamari to taste.
Garnish with chopped peanuts or chopped green onions.