Tag: noodles

Noodles You Should Know: Áp Chảo Chay

No matter how many noodles you know and love, there’s always more to discover. It’s a distinct joy and benefit to eating out; exploring global flavors without hopping on a plane, using your vacation days, or even coordinating a babysitter to watch the kids. Ordinary days are transformed into unforgettable ones with a single bite. That’s the story of how I first found out about Áp Chảo Chay.

What Is Áp Chảo Chay?

Áp Chảo means both pan-fried and sauteed, so what you get are sheets of fused noodles that are chewy on the inside and crispy on the outside. It’s a multidimensional textural experience, and every bite is a bit different. Some pieces have a resounding crunch like a deep-fried wonton, while others have more of an al dente give. It’s unlike any other straight-forward stir fry and something everyone should have in their lives.

Chay, of course, simply means vegetarian, so you get an assortment of tender-crisp fresh veggies and tofu, rounding out the meal.

Where Can You Find Áp Chảo Chay?

This Vietnamese specialty is surprisingly hard to come by in the states, which is why it took me so long to get my first, completely revolutionary taste. It’s not something you can simply order if it’s not on the menu, given the difficulty and time involved, but it’s worth asking around if restaurant owners know another place that could accommodate.

Many versions on the concept exist, of course, the most popular of which being Áp Chảo Bo, with beef. If you happen to find this, you can easily request it without meat; the rest of the dish is usually “accidentally” vegan without eggs or dairy, but you will want to specify in case fish sauce or oyster sauce come into play.

The specific noodles can vary as well. Some use wide, flat rice noodles (as seen here) while others use thinner pho noodles or even vermicelli.

How To Make Áp Chảo Chay

Though simple in concept, success rests solely on technique for this dish. To be honest, I haven’t been able to get it right yet, but there are plenty of people much more experienced in the art that can help guide you.

  • Wandering Chopsticks is truly the online authority on Vietnamese cooking, so I’d trust this version of Pho Ap Chao Bo implicitly. To veganize, replace the fish sauce with soy sauce, and use your favorite plant-based protein instead of beef.
  • Cooking Off The Cuff takes a more soupy approach, filling a bowl for this Phở Áp Chảo with hot broth to finish. Same notes for veganizing, though you could use vegetarian oyster sauce here if you can find it.

Not everything needs to be spicy, but if you’re a heat-seeker, stock up on hot chili oil to lavish on top. That bright finishing touch makes an already excellent dish utterly unassailable.

Try a new noodle tonight. There’s still so many more out there, waiting to be savored.

Hannah (BitterSweet)3 Comments

Ballad for Balaleet

Equal parts sweet and salty, balaleet (بلاليط) is the greatest breakfast you’ve never heard of. Toasted vermicelli is enriched with butter and perfumed by aromatic rosewater, saffron, and cardamom, creating an indescribable taste sensation. It’s both delicate and bold, hearty but decadent, deceptively simple on paper with wildly complex flavor harmonies. Top that all off with a tender omelette and you can start to understand why it’s a signature dish of Emirati cuisine.

As it’s sweetened with sugar, sometimes with a heavy hand, balaleet can be served cold for dessert, too. Think of it like rice porridge / rice pudding; versatile and endlessly adaptable based on personal preferences. My take leans more savory than most, balanced out by my not-so-secret ingredient: Sugimoto shiitake powder.

Key Ingredients and Substitutions

There are no rules for making excellent balaleet, only recommendations. Experiment to create the version you enjoy best.

  • Spaghetti: I used regular spaghetti for the sake of convenience, but you could swap in any long noodle, like angel hair or linguine, and make it gluten-free if needed.
  • Vegan butter and olive oil: Let’s not kid ourselves: The generous measure of plant-based fats are a large factor in making this dish so crave-worthy. If you need to eat oil-free, though, you can try going without. Toast the noodles in a dry skillet before proceeding with the recipe, and make sure you use a non-stick skillet for the omelette.
  • Rosewater: Try orange flower water instead if that’s more readily available. In a pinch, a tiny splash of vanilla extract and lemon juice can fit the bill.
  • Saffron: Real saffron is a splurge, no doubt about it. Save your money by using a pinch of ground turmeric instead.
  • Sugar: Some recipes can have upwards of 1/2 cup of granulated sugar per serving! I prefer much less, but you can always add more to taste. To make this recipe sugar-free, add a few drops of liquid stevia, as needed.
  • Sugimoto shiitake powder: While there’s no replicating that deep umami flavor, absent of any overtly mushroom-y taste, you can make do by swapping the plain water with shiitake mushroom soaking water instead.
  • Chickpea flour: The key to making a tender, fluffy plant-based omelette, chickpea flour is an essential staple that should always be on hand. That said, if you’d prefer a simpler approach, you could skip the homemade omelette altogether and heat up a JUST folded egg.

Another Note About Noodles

Skip right to the good stuff and start with fideos to make this recipe even easier. I like the more random lengths created by breaking up full strands, plus it’s just fun to break things.

  1. Place your long noodles in a strong zip-top bag. Don’t use a flimsy plastic shopping bag because it will surely tear and make a mess in the process.
  2. Press the air out of the bag and make sure it’s sealed.
  3. Either use your hands to pick up and crack the noodles at random, or smack it gently with a rolling pin, until the pieces are all roughly 1 – 2 inches in length.

Traditionally, the noodles aren’t toasted, but I love the color, extra nutty flavor, and toothsome texture this creates. You’re welcome to skip this step if you’re in a rush.

How To Serve Balaleet

Forget cold cereal flakes; given the balance of fiber and protein, balaleet is the true breakfast of champions. As such, it’s a complete meal on its own. My only suggestions would be for drink pairings, such as:

  • Chai tea
  • Strong coffee
  • Fresh squeezed orange juice

For added heft, you could also incorporate or serve on the side:

  • Whole chickpeas
  • Sauteed or caramelized onions
  • Hash browns or home fries

If you haven’t yet tried balaleet, you’re missing out. If you have, I’d implore you to give it another go with shiitake powder as an all-purpose flavor booster. Seamlessly amplifying both sweet and savory notes, you may be surprised by what a big difference this small addition can make.

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Hannah (BitterSweet)4 Comments

A Happy Black Day

February 14th is widely recognized as Valentine’s Day, a time for love of all sorts to flourish. In response, March 14th is White Day, celebrated by some Asian cultures as an opportunity to give back to those who initiated the romantic gestured, traditionally split along gendered lines. This binary reciprocation is lost on me, but what I can appreciate is the following month, April 14th, that brings us Black Day.

What Is Black Day?

Black Day (블랙데이) is found only in South Korea, observed by single people that missed out on the previous two love fests. The name is a cheeky reference to those with loveless black hearts and their loneliness, as if the world’s population of unattached people are all deeply depressed by remaining independent. Rejecting this theory, I much prefer the implications it has for the traditional celebratory food: Black noodles.

What Are Black Noodles?

Jjajangmyeon (짜장면), thick wheat noodles with an inky black sauce made from fermented bean paste. Full of vegetables and either meat or seafood, it should go without saying that my rendition would automatically be inauthentic, but delicious as a wholly separate dish inspired by this tradition.

What Makes My Take on Jjajangmyeon Special

Beyond being plant-based, there are a few unique twists that make my recipe a unique spin on the Korean classic.

  • Food-grade charcoal creates that perfect pitch-black tint.
  • Fermented black garlic adds an extra layer of umami funk.
  • No added sugar prevents the sauce from the common pitfall of becoming too sweet.
  • Extra-chunky cuts on an abundance of vegetables makes for a much more satisfying, hearty meal.

What Are The Best Noodles for Jjajangmyeon?

Fresh wheat noodles are the best choice, but those can be tough to find outside of large Asian markets.

  • Dried lo mein are my top choice, with their squared edges and toothsome yet slippery texture.
  • Ramen noodles work as well for a springier bite.
  • Thick spaghetti can work in a pinch, though they’re my least favorite option, personally.

You don’t have to be single to appreciate a hot bowlful of these black noodles, and you certainly shouldn’t feel sad about it either way. As a prime opportunity to indulge in this savory comfort food, Black Day is always a bright spot on my calendar.

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Hannah (BitterSweet)3 Comments

Long Noodles For Long Days

In January it’s so nice
While slipping on the sliding ice
To slurp hot chicken with long rice
Slurping once, slurping twice
Slurping chicken with long rice

Perhaps that’s not quite how the original children’s book begins, but it’s close enough. Closely linked in my mind to the earliest days of childhood, sitting in my Papa Sam’s lap as he read to me from the colorful pages, the lilting cadence of that simple poetry instantly takes me back. Memories of pillow forts and story time, footie pajamas and a bed full of stuffed animals bubble up like a pot simmering on the back burner. It’s fitting that this particular tale is all about comfort food, since that’s the hunger it satisfies in my soul.

Of course, the real story is about soup, but there’s room for more than one home cooked source of solace. Chicken long rice is basically the brothless equivalent.

What is chicken long rice?

First introduced to me by a friend living on Oahu, chicken long rice features thin vermicelli noodles interwoven with shredded chicken cooked in a savory broth spiked with ginger. It’s a cozy dish that satisfies all those wintry cravings, but also brilliantly light and easy to eat in the heat of summer.

The name itself is a bit of a misnomer; while rice noodles are acceptable, it’s most commonly made with mung bean threads (AKA cellophane noodles, glass noodles, or saifun) which are resilient, chewy, and great for soaking in all of that flavorful liquid.

Adapted from Chinese cuisine, it’s now a Hawaiian staple that turns up at luaus, potlucks, and everyday dinners across the island state.

What makes this the best recipe for chicken long rice?

I’m so glad you asked! Naturally, it’s plant-based like everything else I make, putting it firmly within the grasp of hungry vegans and vegetarians at last. Additionally, the starch-based noodles open up the possibility of catering to gluten-free eaters; just use wheat-free tamari instead of soy sauce, and double-check that your meatless chicken follows suit, too.

Do yourself a favor: Bookmark this page right now. Just like in the children’s story, there’s no bad time for a bowlful of comfort. You’re going to want this one for the months ahead.

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Hannah (BitterSweet)5 Comments

Noodle Kugel, Kit and Caboodle

I didn’t grow up eating noodle kugel. In fact, my dad’s distaste for the starchy staple was so severe, it was effectively banished from our household. No amount of gentle cajoling could convince me to try this odd noodle pudding later in life and to be perfectly honest, I’m still not a fan.

Lokshem (“noodle” in Yiddish) kugel existed as early as the 1500s, neatly fitting into orthodox and kosher homes as a dairy dish without meat. It truly rose to fame as a facet of Ashkenazi Jewish cuisine in the 1800s with the sudden infusion of cheap sugar flooding in from refineries in Poland and Hungary. Raisins, cinnamon, and nutmeg were other popular additions, creating a very sweet, rich noodle casserole that could be served for breakfast and dinner alike.

Still, savory versions did exist, relying on fried onions and black pepper instead, which gave me hope for revitalizing this time-honored tradition in a way better suited to my tastes.

Breaking With Tradition

Apples are the subtle source of natural sweetness here, balanced out by the tangy bite of sauerkraut. The combination hearkens back to German cabbage and apples, simmered together with warm herbs for a heartwarming wintry stew. Meanwhile, tofu, unsweetened yogurt, and shredded vegan cheese create a high-protein base that replaces the dairy in one fell swoop.

Let’s not forget about the noodles themselves, which were typically egg ribbons, wide flat strands undulating in a sea of sweet pudding. You could simply use any ruffled or broad shape, but my favorite is broken lasagna noodles, smashed into large chunks to replicate that texture in a more free form approach. This is especially handy if you have a half-box leftover after your last recipe but can’t stand to fuss with all those layers again. Just grab a rolling pin and let out your frustration!

Now I’d compare this more to a baked ziti without marinara, or any other pasta casserole that can be scooped out hot or sliced when cool. Serve with a side salad, steamed vegetables, or simple soup to complete the meal.

How To Make A Healthier Noodle Kugel

This rendition already beats the competition by a mile when it comes to nutrition. Typically composed of one or two sticks of butter, a half dozen eggs, and up to a cup of white sugar, there’s really no comparison. Still, if you’re following a more restrictive diet, there are plenty of ways to adapt this formula further to suit your needs.

  • Gluten-free: Use your favorite gluten-free pasta instead of conventional noodles.
  • No Refined Sugar: Use no sugar-added apple butter.
  • Oil-Free: Replace the vegan cheese with 1/4 cup nutritional yeast and swap the butter or oil for aquafaba.

Make-Ahead and Meal Prep Options

Noodle kugel is the best guest you’ve ever invited to dinner. It can wait patiently to be served and is great with crowds.

Leftovers can keep for 5 to 7 days in the fridge, covered tightly with plastic wrap. Individual servings can be microwaved for 2 to 3 minutes if you’re in a rush.

For longer term storage, you can freeze it for 4 to 6 months. Simply let it thaw at room temperature and re-heat in the oven at 350 degrees for 10 to 15 minutes, until hot all the way through.

You can double the recipe and bake it in a 9 x 13-inch baking pan for twice as many servings, which makes it ideal for potlucks and holiday gatherings alike.

There are truly a million ways to make noodle kugel. If you haven’t been fond of the sweet stuff in the past, give it another try through a more savory lens.

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Hannah (BitterSweet)5 Comments