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"Asian" Starch

corneygirl Apr 24, 2010 06:03 PM

I'm having an open house with an "Asian" theme. Mostly Thai and Vietnamese, but not 100 percent authentic. I have the rest of my menu planned but I need a starch (rice or noodle) that can be made ahead and holds well. I'll only have a microwave and grill on site so room temperature is better. I would be extra happy if it would also serve as a vegetarian entree. I'll have several other vegetarian salads. I've been thinking of pineapple fried rice or else a summer roll w/out the rice paper (just lettuce leaves). Any tips - ideas - advice? Thanks

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  1. fmed RE: corneygirl Apr 24, 2010 06:51 PM

    Chinese cold noodles (langmian)...eg cold noodles with sesame sauce will work well. No need to reheat. Keep the sauce and the noodles separate until ready to serve.

    8 Replies
    1. re: fmed
      Jennalynn RE: fmed Apr 24, 2010 07:03 PM

      I was about to type the same thing but fmed beat me to it.

      Cold Sesame Noodles. I just served them at a party last week, big hit.

      1. re: fmed
        ipsedixit RE: fmed Apr 24, 2010 07:08 PM

        Good suggestion, but the key is to keep the sesame (or peanut) sauce and the noodles separate. Combined beforehand and you'll end up with an Elmer's glue grade school failed science experiment.

        1. re: fmed
          RealMenJulienne RE: fmed Apr 24, 2010 07:11 PM

          Yep! Make some sesame sauce out of sesame paste, rice vinegar, chopped garlic, chile sesame oil, a little hot water and a little sugar. You can serve in three separate dishes, one for undressed noodles, a bowl of sauce, and one for shredded carrot, cucumber, carrot, sprouts, and sliced scrambled egg. The guests can then combine however they like.

          1. re: fmed
            corneygirl RE: fmed Apr 25, 2010 10:22 AM

            Should I just toss the noodles with peanut oil to keep them from turning into a giant glob? That's my only concern with sesame noodles.

            1. re: corneygirl
              fmed RE: corneygirl Apr 25, 2010 10:30 AM

              Yes...that's a good idea...or use sesame oil.

              1. re: fmed
                ipsedixit RE: fmed Apr 25, 2010 02:10 PM

                Or just keep a bowl of cold water nearby, and dip the cold noodles in the water using a pasta strainer before serving.

            2. re: fmed
              MFalk RE: fmed Apr 25, 2010 01:46 PM

              I'd add some blanched asparagus to this to get some color and flavor variety in there.

              1. re: MFalk
                fmed RE: MFalk Apr 25, 2010 06:28 PM

                That sounds great...and seasonal. Jullienned cucumbers are my favourite....and I often have cucumber along with jullienned carrot, green onion, cilantro, soy sprouts...and embellished with crispy peanuts/soybean, toasted sesame seeds (black ones for colour) or whatever right before serving.

                It is so open to interpretation. Another thing you can do, for example, is to use a sweet/savoury bean paste instead of (or along with) sesame paste as a base.

            3. amokscience RE: corneygirl Apr 24, 2010 07:09 PM

              Korean chapchae


              1 Reply
              1. re: amokscience
                funniduck RE: amokscience Apr 25, 2010 11:42 AM

                I second this. I make vegetarian chap chae all the time. it can be served at room temperature. If you want a simple vegetarian recipe let me know and i'll look for my copy.

              2. groover808 RE: corneygirl Apr 25, 2010 11:25 AM

                Do you have access to banh hoi? I've attached a picture link. Top it with some chopped green onions lightly sauteed in oil and have some vietnamese fish sauce on the side so people can pour over it. This can be out all day without any issues.


                4 Replies
                1. re: groover808
                  corneygirl RE: groover808 Apr 25, 2010 11:48 AM

                  I've never heard of this, I'll have to look on my next trip to the Asian grocery. We have 3 (I think), and due to being in a small city, sell ingredients for many different cuisines. If it's the kind of thing that comes in a freezer pack or whatever I should be able to find it. Produced locally I don't think we'll have it.

                  1. re: corneygirl
                    groover808 RE: corneygirl Apr 25, 2010 04:36 PM

                    You'll find it in Vietnamese bbq shops (bbq pork or duck) or a Vietnamese sandwich shop. If you don't have those, you might not find them since they're usually only sold fresh. If you do a noodle dish, egg noodles (yellow chow mein type) work best at room temp, not so much with any type of white noodle (rice or tapoica).

                    1. re: groover808
                      corneygirl RE: groover808 Apr 25, 2010 11:08 PM

                      Not a large enough Vietnamese community for that kind of thing. Thanks for the advice on the other noodle types.

                      1. re: groover808
                        corneygirl RE: groover808 Apr 25, 2010 11:09 PM

                        I like this since farmers market will be up and going by then, and people can customize.

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