This is now our third Superbowl spent away from the U.S. I miss the football a bit, and I miss the weekend getaway we had with friends the weekend before the Superbowl a lot, and of course, I miss the snacks that are everywhere this time of year. Who doesn’t love an excuse to eat fried things and dips on a cold Sunday evening?
I may not have had a sufficient dose of the commercials or the game this weekend, but I’m surely getting a good dose of America. It’s peak tourism season here, and I think there’s more English being spoken on Bangkok’s streets than Thai. Last night I may have been on the skytrain with the cast of The Jersey Shore.
With the Superbowl behind us, I am reminded that Thailand is really just getting started with its own holiday season. Next up – Chinese New Year. Chinese New Year is a big deal here – fireworks, parties, parades, and great food.
I still haven’t decided exactly what I will be making for our Chinese New Year dinner this year, but these Ginger Scallion Noodles are definitely in the running.
Inspired by the many noodle bowls I have had since arriving in Thailand (and there have been many), I served my bowls with soft-boiled eggs (duck in my case, but chicken will do the trick).
These noodle bowls could never pass as traditional Superbowl fare, but something about them certainly seems celebratory.
- 2 Tablespoons grapeseed oil (vegetable or canola will also work)
- 1 large bunch of green onions, sliced
- 2 Tablespoons of roughly chopped cilantro
- 2 Tablespoons of ginger, finely minced
- 1 Tablespoon chopped garlic
- 1 Tablespoon chopped shallots
- 2 teaspoons fish sauce
- 1 Tablespoon toasted sesame seed oil
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar
- 2 teaspoons soy sauce
- 1 crushed red chile pepper or 1 teaspoon red chile flakes
- kosher salt to taste
- 10 ounces noodles of your choice, cooked according to package directions and drained (see note)
- Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
- Add the green onions, cilantro, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. Stir the ingredients quickly, to coat them in the hot oil, and immediately take the pan off the heat. (The onions will sizzle and wilt almost immediately – pull them off the heat as soon as they turn a bright green.)
- Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
- Let sit for 15 minutes. Toss with noodles. Serve immediately.