SO…
I’d made the Terryaki Sauce, marinated the tuna steaks, and was getting ready to toss ’em on teh grill.
What about the rest of dinner?
Noodles, I thought. Noodles and onion and garlic and stuff in a stir-fry sauce that’ll pair nicely with the flavors in the tuna marinade. Oh, and mebbe a bit of fresh basil from teh garden at the very end…
INGREDIENTS
Noodles:
•1 pkg stir-fry noodles
•1 or 2 onions, diced
•2 cloves garlic, minced
•6 scallions, white and light-green parts only, sliced (the dark green bits will turn bitter when cooked, so save them for use as a garnish or in a salad)
•1/2 tsp Aleppo pepper
•Sesame oil
•Vegetable oil
Stir-Fry Sauce:
•1/2 cup veggie stock
•1/2 less-salt soy sauce
•1 tbsp rice vinegar
•2 tsp minced garlic
•2 tsp ground ginger
•1/2 tsp Cayenne
•1 tsp sugar
•1 tbsp sweet Thai chili sauce
Cook the stir-fry noodles according to package directions and drain well.
Combine the stir-fry sauce ingredients together in a bowl and set aside.
Heat the veggie oil in a stir-fry pan over medium-high heat, then add the onion and garlic and sauté for five minutes.
Add the scallion and Aleppo pepper, toss to combine, and sauté for another five minutes, or until the onion is tender and getting just a bit browned in places.
Add the noodles and the sesame oil, toss again to combine, and continue tossing over the heat for another five minutes or so – just until most of the remaining moisture is cooked out of the noodles and the are beginning to get crispy in spots.
Note: do I have to add that this is, in no way, an ‘authentic’ recipe? It is, however, quite tasty.
Add the stir-fry sauce and continue tossing and sautéeing until it has been worked into the noodles and everything is nicely heated through.
Add some freshly torn basil leaves and serve.
We had ours with the marinated and grilled Ahi steaks, some fresh lime slices, and the darker bits of those scallions on top.
Nice. Tho’ the noodles were still not as ‘dry’ as I’d like ’em to be. I will have to practice more.