We made Bahn Mi sliders and Zucchini Noodles in a Peanut sauceJustin & Meredith Winokur's Kitchen Cooking Notebook
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Home > posts > 2014 > 04 > 20140418_200022_bahn-mi-sliders-and-zucchini-noodles-with-a-peanut-sesame-sauce.html
Bahn Mi Sliders and Zucchini noodles with a Peanut-Sesame Sauce
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We made Bahn Mi sliders and Zucchini Noodles in a Peanut sauce
We used the recipe below (halved) for the sauce but we made a few changes. The most major ofwhich is we used fresh peanuts to makethe peanut butter. We kind of just eye balled it but it was probably pretty close. And, to bring it all together, we added the sesame oil while chopping the nuts. We also used two fresh thai chii peppers instead of red pepper flakes which gave it a really good, fresh heat. And we used some extra honey to balance the heat.
The other major change to the sauce was that I screwed up and read that you cooked it. While it was a mistake and it made a bit of a mess, it actually added a nice complexity to the sauce.
We combined the sauce and the noodles on the stove but I think that cooked thezucchini too much making it watery. Next time, we will just lightly roast thezucchini and then combine with the sauce to keep it more together. Also, we had a huge amount of sauce leftover even though_we already halved it_
The sliders were made with mini-kaiser rolls. We used the following:
Mushroom Pate ([@rev]but made with some strange ingredients for passover)
Sauted Skirt steak (marinated with shrimp marinadefrom Green Papaya Salad[@rev], fresh Thai chilies instead of pepper flakes)
Pickled carrot (see recipe below but just with carrots. And halved)
thin sliced jalapeo peppers (with seeds)
thin sliced cucumber
cilantro
light squeeze sriracha (only on a few)
A few notes. We used some coconut oil to saut the skirt steak. Well, between using too much of the coconut oil and the rendered fat on the steak, it was very oily. We will use less oil and maybe a different cut of meat next time. Also, youcouldn't really taste the marinade. So, more and longer next time. And maybe tweak it to be more "penetrating"
We didn't have white vinegar so we used half rice wine vinegar and half apple cider. Also, the carrots pickled for about 30 hours.
The jalapeos were extremely hot! Probably from leaving the seeds in.
These also came out tasting really good. Lots of fresh ingredients. And they were pretty cute.
Peanut Sesame Noodles (from Smitten Kitchen)
local copy[@rev] -- password is the name of my dog, all lower case)
Daikon and Carrot Pickle(from Viet World Kitchen)
local copy[@rev]-- password is the name of my dog, all lower case)
Original WP Post ID: 7764
Original WP Pub Date: 2014-04-18_200022