Secret Recipe Club: Ginger Scallion Noodles

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For the Secret Recipe Club this month I was assigned to Edesia's Notebook. Lesa also participates in the Improv Challenge so I'm quite familiar with her blog. Actually, my first thought of what to make from her blog was the cardamom-crusted pork with orange sauce  that she made for the challenge and I immediately saved. I actually even turned it into a freezer meal and currently had cardamom-crusted pork hanging out in my freezer.

Then I saw the black and white sesame encrusted tuna (which oddly enough was also a challenge recipe, apparently I'm extra attracted to these recipes) and knew I was making the tuna. Then I went to the store and practically had a heart attack over the price of tuna. $25.99 A POUND? Why is it the only fish I really like is more per pound than I make an hour? That's just insanity. I hemmed and hawed for two weeks, staring at that ridiculously expensive tuna waving at me from behind the seafood case in Wegman's. I priced it out at a few other stores and found the price was the same.

Finally, when I was grocery shopping on the Friday of Memorial Day weekend, I walked past the fish counter hoping the price had magically dropped. It didn't, but there were two smaller than usual (probably 3-3.5 oz) filets of tuna just sitting there all alone. I immediately bought them.

Apparently, it was the end of the life for those two filets because while they still had the bright red color when I brought them home from the store, they did not make it to the next day. I opened the package to find they had lost some of their bright red color, but didn't smell fishy so I went ahead and grilled them up. I plated them, set up my necessary blogging back drops and sliced the fish. To find that it was gray inside.

::sigh:: So much for that idea. Luckily, I had also made Lesa's ginger scallion noodles and they turned out pretty enough to photograph. As I was still doing the Whole30 at this time, I used zucchini noodles for me which unfortunately did not turn out nice enough to photograph.



Ginger Scallion Noodles 
Source: Edesia's Notebook
Servings: 4
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Ingredients:
    • 8 oz. linguine
    • 2 tbsp. olive oil
    • 2 tbsp. fresh ginger, grated
    • 1 garlic clove, minced
    • 1 shallot, minced
    • 2 tsp. fish sauce
    • 1 tbsp. soy sauce (coconut aminos for me)
    • 1 tbsp. honey (I omitted)
    • 1/4 tsp. crushed red pepper flakes
    • pinch of salt 
    • 1/2 cup green onions, sliced
    • 1 tbsp. black sesame seeds
Directions:
1. Bring a large pot of salted water to a boil. Cook linguine until soft, drain and set aside.
2. In a medium skillet over medium heat, cook ginger, garlic and shallot in olive oil for a minute or two until fragrant. Add the fish sauce, soy sauce, honey, red pepper flakes and salt. Stir to combine.
3. Toss pasta in sauce. Garnish with green onions and sesame seeds.



I really like my zucchini noodles version of this and Tom said the actual pasta version was quite tasty too.



4 comments:

  1. So sad about the tuna, Nichole! :( I used to never buy tuna steaks either for the same reason, but I recently found them at Sam's in the frozen section for a very reasonable price that I could not pass up. I don't know if you shop at Sam's, but if so, check it out! These noodles are a definite go-to side dish for me. I still make them all time. Glad you and your husband liked them.

    ReplyDelete
  2. I think the tuna just wasn't meant to be. :) I don't have a Sam's membership, but I do have a Costco one. We're due for another visit so I'll see if they carry them frozen. If not, my friend has a Sam's membership so I'll just tag along with her one day.

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  3. I also felt this heart attack thing when checking the price of tuna, which happens to be one of my favorite fishes ever!

    I often make zucchini "noodles" with a spiralizer, so this sauce idea with ginger and scallions is perfect!

    Hope you are having a nice Reveal Day...

    Sally (from Group D)

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  4. ginger noodles sound wonderful! sorry the fish didn't turn out :( hate when that happens!

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