Remembering Pan Fired Wok Noodles

Last night my son asked me to make something special for dinner. It’s a Thai noodle dish from a restaurant that closed about eight years ago. The ingredients are pretty simple; udon noodles, chicken and vegetables cooked in a wok. The thing we all remember, that made the dish special was a smoky flavor. 

I searched for smoky pan fired wok noodles recipes and came up with nothing. I have never used a liquid smoke product before but it seemed logical that mixed with fish sauce, soy sauce and some other Thai staples that might bring the flavor. I looked into liquid smoke. It turns out that there are many varieties as they are derived from wood smoke so, the next question was, what wood?

My local supermarket answered that question for me, since they only had hickory. It turned out pretty well, but I made some tweaks to the recipe regarding the failings that my family so lovingly pointed out. 

Here is the recipe based on my second attempt

1 lb Udon, Ramen or noodles of choice

1 lb chicken, shrimp or tofu

3 scallions whites cut in 1” pieces, green sliced finely on bias, separated

carrots cut in planks

broccolini blanched and cut into 1” pieces

bamboo shoots (1/2 can, optional)

water chestnuts (1/2 can, optional)

3-5 thai chilis finely sliced (optional)

cilantro 

lime wedges for serving

For Sauces

In one bowl for noodles mix:

1/4 cup dark soy sauce

2 tsp liquid smoke

In another bowl for protein and vegetables mix:

1/8 cup soy sauce

1 TBSP or more fish sauce

1 TBSP agave

1 TBSP sesame oil

1 tsp liquid smoke

1 TBSP or more ginger minced

1 TBSP or more garlic minced

2 tsp sweet chili 

2 TBSP mirin

2 TBSP peanut oil

PREP:

Blanch broccolini then drop in ice bath

Cook noodles al dente in broccolini water

Rinse the noodles with cold water and drain in colander, splash with a bit of oil and toss well to prevent them from sticking together

Mix 1/4 cup dark soy sauce with 2 tsp liquid smoke

Mix 1/8 cup soy sauce with remaining sauce ingredients

Heat wok or large cast iron skillet medium high

Add 2 TBSP oil and add scallion whites

Cook protein 1-2 minutes

Add vegetables and sauce and cook until just tender

Remove and set aside

Wipe out pan and add more high heat oil until smoking

Add noodles and dark soy sauce/ liquid smoke move noodles around to coat and brown

Add protein and vegetables mix well and serve 

Garnish with scallion greens, cilantro and lime wedges

PLANNING

I'm always planning a meal maybe not the next one, but several ahead sometimes days ahead. Here's an example:

Friday, I’m on my way to the airport to visit a friend. He and his family, transplanted New Yorkers who now live in North Carolina. I stop at the bagel store, not his favorite, but beggars can't be choosers. I get a dozen everything and two egg for his daughter: extra credit. I set an alarm to remind my son on Sunday to take the 3 portions of frozen tortilla soup from the basement freezer and the leftover adobo crab and shrimp enchilada filling from the kitchen freezer. Monday I'm back and land around 5pm. I'll  be home around 6:15. I call my wife and ask her to pick up a Lambrusco. I put the soup in a pot to reheat, julienne some corn tortillas fry them in peanut oil sprinkle them with salt and chili powder, slice an avocado, chop some cilantro, grab some pickled red onions from the fridge, mix some adobo purée into some creme fraiche. 

I assemble and garnish with lime. We eat at 7. Sounds easy right. Good eating is all about good planning.