Amazing

The pesco-ovo-lacto-vegetarian saga continues. Last night it was Thai green curry with shrimp, something I usually do with chicken. Very odd to taste shrimp where chicken used to be, but I’m getting used to it. It’s just picking off the tails—that I will never get used to. One after all does not have to peel the tail feathers off every chicken breast.

And sesame-cashew rice noodle salad (no meat, no wheat) . . . rice noodles are a devil to make, much touchier than your ordinary pasta. Re: gluey on the outside, hard on the inside. Don’t you hate that? But I defeated it by putting the throwaway mess in the microwave in water for a few minutes and it actually turned out fine (recipe to follow).

Walked to the Asian store (Kim Phat, at Plaza Cote-des-Neiges) yesterday, and as usual it was like being a kid in a candy store. So many sauces, so little time. I could barely stagger home with my haul.

But my cucumber salad is becoming perfect, now that it’s being made and consumed in large amounts every day, so when the magic formula has been determined (it changes like the wind but is always good) it shall be posted.

Haven’t seen a chicken or a cow in almost a month now.

Amazing.

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Spicy Sesame Noodles with Chopped Peanuts and Thai Basil


1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/8 cup mirin
1 tablespoon (or more) hot chili oil
Salt to taste (but can always adjust with soy sauce instead)
Packet Vietnamese rice vermicelli
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

Follow package directions (good luck!) for vermicelli. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

(After-note: the next morning the noodles had somehow magically become al dente; don't give up on them! It turned out to be awesome!)