My dinner with Chrissy ~ Ham Pie Sandwiches

31 October 2011

My dinner with Chrissy

Last weekend Chrissy came up from Santa Cruz to hang out! Yay! We made mimosas and peanut somen to celebrate.

peanut somenThis instance of peanut somen included a diced yellow carrot, a big pile of shredded green cabbage, a bunch of powdered ginger (though fresh would be far superior), and a not even remotely authentic poblano pepper.

Start by chopping and sautéing a bunch of onion and garlic in olive oil and a touch of sesame oil. You can also use the whites of green onion if you want; save the greens for garnish. Peanut oil would clearly be great here too.

Dice a hot pepper; scrub and chop a carrot; shred up a whole bunch of cabbage. Add all these to the pan, season everything with some pepper, sambal oelek, ginger, and soy sauce, and cook.

Item: you should always use twice as much cabbage as you think.

cabbage and carrotsWe used about a third of a large head of cabbage. It was not enough. More cabbage! MORE!

Once the onion & garlic, poblano, cabbage, and carrot were soft, we added a big spoonful of peanut butter, a splash of rice vinegar, and a head of chopped broccoli. Be sure to use the broccoli stem! Just peel it, chop it up, and throw it in there. I actually think this is the best part. You may want to add a little water to loosen the sauce as well.

peanut somen with cabbage and carrotsWhen everything is cooked through, correct any seasonings. I like to add more sambal at the end, since earlier additions become sweet with cooking.

Finally, cook your somen, drain it, and add it to the pan. Somen only takes about a minute to cook, so as long as you have hot water ready, you can just boil it on the spot. Add it to the pan in small batches, stirring thoroughly after each addition. This keeps your noodles from sticking together in one big clump. You're welcome.

Divide your noodles and veg into bowls. Top with any garnishes you want; chopped peanuts, green onion, toasted sesame seeds, cilantro leaves, or a couple drops of sesame oil all work well.

Eat. Drink mimosas. Realize that mimosas do not go with peanut somen whatsoever. Have a glass of water instead.

And yes, this was technically our brunch with Chrissy, but that title just doesn't have the same ring, does it?


jessy said...

growing up my parents always used the broccoli stems. dan thinks it's odd - which means i'm gonna have to show him your post to prove i'm not the only one cooking and enjoying broccoli stems. didn't even think about the combination of enjoying mimosas while chowing down on peanutty eats. water does sound like a better options during peanutty eats enjoyment, but mimosas are great before & after, indeed!

Eileen said...

It's not just us who eats broccoli stems, either--it's also Jaques Pepin! Great chefs agree! See: