Sunday, March 1, 2015

Mei Fun Noodles with Seared Ahi Tuna

So there comes a point in your life when, much to your chagrin, you will admit that your mother was right about something, something that you have resisted and fought for a long time. And you will once again be reminded of how stubborn you can be....Of course "you" would be me, there is no denying that any longer!

Of what do I speak? The carb thing, how it does help you to lose weight to reduce your carb intake as well as you glucose levels (let's stay far away from being pre-diabetic, thank you very much!) And as we age, or s-age as Shirley McLaine put it, we need to pay attention to such pesky things. Hence my exploration of rice noodles.

But rice is a carb! you might exclaim.

Yes, yes, dear reader, it is. But when it comes to weaning my family and myself off of wheat and carbs, it takes slow adjustments or all hell would break loose. It turns out these rice noodles are way fun! And they really are called mei fun or chow mei fun depending on who you ask. Let's just say that "fun" with rice noodles also means deliciousness!

Mei Fun Noodles with Seared Ahi Tuna (inspired by The Woks of Life)
(serves 2-3)

4 oz rice vermicelli noodles (about 2 cups after soaking)
1 cup shredded green cabbage
1 carrot, sliced thin and julienned
2 green onions, sliced thin on bias
3 inch piece daikon radish, julienned
10 stems cilantro, leaves picked off and stems discarded
3 dried red chili peppers
1 1/2 tablespoons Japanese curry powder*
1 teaspoon salt
1 1/2 tablespoons mirin wine
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 ahi tuna steak (6-7oz) sushi grade only
2 tablespoons high heat oil, divided
1 lime, cut in quarters.

Soak rice noodles in enough cold water to cover by 2 inches for at least 20 minutes. Drain and set aside. Heat a wok over high heat until smoking. Add 1 tablespoons oil and swirl to coat and heat until it begins to smoke. Add dried peppers and cook for 15 seconds. Add cabbage, onions, carrot and daikon and toss constantly for 2 minutes. Add curry powder and toss to coat vegetables. Add rice noodles, breaking them up into bite size pieces (just break them once, don't get to concerned about this.) Add mirin, sesame oil, and soy sauce and toss to coat well. Juice half of limes over noodles and season with salt as desired and turn off heat and set aside.

Meanwhile heat skillet over high heat for at least 5 minutes. Pour in 1 tablespoon oil and swirl to coat. Place ahi steak in oil and sear for at least 2 minutes on each side. Remove from heat and slice thinly and serve atop bed of noodles garnished with cilantro and extra lime wedges.

*Japanese Curry Powder
1 tablespoon tumeric
2 teaspoons coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
pinch cayenne powder


Recipes currently inspiring me:

Popcorn Party Mix at Smitten Kitchen
Eggplant Chili Stacks at Vegan Richa
Za'tar Eggs Benedict at Eats Well With Others

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