So here we are…almost one year after I first began SMAK. There have been some periods of quietness, a lack of updates and recipes, and there have been times of numerous updates in one week. But through it all, I have never stopped loving doing this. As we continue on this journey, I am excited to share some new and exciting things… Nothing is final yet, but as things are set in stone, you too will know! The first that I will share is this:
an updated website!
I am essentially going to be giving SMAK a little revamp. Again, I am in the beginning stages of this, but you can expect to see more changes in the coming weeks and months. I am very excited about all of this! I hope you all will enjoy it as much as I know I will. I wish I had more details, but it looks like those with just have to wait.
On to something a little more concrete…the dish that started it all.
I first made this dish back in March of 2012 after I purchased Sam Talbot’s cookbook, The Sweet Life. SMAK had yet to be conceived. My dreams of writing a food blog were still only that…dreams. I vividly remember making this meal for my parents. I told them that they were not allowed near the kitchen. I was going to make this on my own. No help. I think this is when I really started thinking that cooking was something I could do with my life. I wasn’t sure that this meant I was to go to culinary school, but it was something that I loved and enjoyed. It was something that I wanted to do.
My mother has been talking about this dish ever since I made it last year. I figured it was time to revisit it once again. I have to say, it was just as delicious the second time around – I think I remember why we liked it so much!
Best of all…this recipe gives me an excuse to go to Whole Foods! There is no Whole Foods in Libertyville, IL and this is truly a disfavor to its residents. Oh, how we could use a Whole Foods! Out of all the local grocery stores, not a single one carries shirataki noodles! What gives?!
Again, I hope you enjoy this recipe! It definitely is a great one, one to be shared and used over and over again!
So until next time…happy eating!
shirataki noodles with cashews and chiles
2 packages (16 ounces total) tofu shirataki noodles
3 tablespoons toasted sesame oil
1 large red onion, diced
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
2 fresh jalapeño chile peppers, seeded and finely chopped
2 tablespoons sesame seeds, toasted in a dry skillet
2 tablespoons rice vinegar
2 tablespoons agave nectar
1 teaspoon sambal oelek chili paste
1 cup low-sodium chicken broth
1/4 cup chopped cashews
1/3 cup hand-torn fresh cilantro
2 tablespoons low-sodium soy sauce
- Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of the sesame oil to keep them from sticking together.
- In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the onion, garlic, ginger, jalapeños, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes.
- Add the vinegar, agave nectar, and chili paste, stirring well to combine.
- Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.
- Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.