I already mentioned that Helen Chen’s noodle book won’t be out for another year or so, but I can’t stop cooking from it. These are her peanut noodles. I fried up a little firm tofu to go with it. I could eat comfort food like this all the time. I’m always looking for great peanut sauce noodle recipes, and this one is a stand-out. Mind you, it’s a breeze to prepare.
And these are her sesame noodles. It’s pretty much a sesame oil-based vinaigrette, a very thin sauce. In fact it’s so thin, Helen recommends letting the dish sit for about 15 minutes after you toss everything together, so the noodles absorb the flavors. I took the extra time to defrost some frozen shrimp and stir-fry them with a little Thai chili sauce. That added just a bit of spice to the otherwise subtle (but very good) dish. It also helped change it from more of a side dish into a main course. Hang tight if you want the actual recipes, or look for Helen’s equally exciting stir-fry book coming out in March.