‘Nom Nom’ is the popular term signifying the sound made when someone is eating or chewing something and really enjoying it.
I love Asian fusion. To me that means Pacific Rim flavors with a decidedly Californian influence. A lot of freshness, no heavy sauces laden with corn starch and a little innovation.
Sesame oil, rice vinegar and mirin marry especially well. The resultant combination is sweet, acidy and nutty.
I always add cilantro and scallions for additional freshness and spice. It makes my palate do a happy dance.
Other ingredients I sometimes use are soy sauce, fish sauce, ginger, garlic or nuts, but not this time.
This is a fairly simple, straightforward dish.
As always, I encourage readers to cook to their palates and their imagination.
|Nom Nom Shrimp with Bok Choy Salad and Fried Noodles
- jumbo shrimp
- marinade: mirin, siracha and sesame oil
- sesame seeds
- shitake mushroom
- baby bok choy
- rice wine vinegar with chili flakes
- Marinate the shrimp in mirin, siracha and sesame oil.
- Sprinkle sesame seeds.
- Add 1/2 chopped scallion.
- Remove from marinade and fry on high heat to get nice sear.
- Remove from pan and set aside.
- Toss sliced shitake, noodles, cilantro and 1/2 scallion with any marinade left and then fry in same oil as shrimp till noodles crisp and turn brown.
- Slice bok choy.
- Dress with rice vinegar and a drizzle of sesame oil.
- Top with shrimp, mushrooms and crispy noodles.
On a dish like this, I always like a finishing touch of some kind of crunch. That’s when I got the idea to fry the thin noodles.
If you try this, I dare you not to say ‘nom nom’.
Here’s a link to several dozen Asian-inspired dishes I’ve shared on FOODalogue.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!