Bahn Mi Sliders and Zucchini noodles with a Peanut-Sesame Sauce

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

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

/posts/2014/04/20140418_200022_bahn-mi-sliders-and-zucchini-noodles-with-a-peanut-sesame-sauce.html

You are viewing revision dc8aa4f2 from 2022-03-07 09:44:12 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=dc8aa4f2 to a URL. See the help page for more information.

We made Bahn Mi sliders and Zucchini Noodles in a Peanut sauce

Noodles and Sauce:

We used the recipe below (halved) for the sauce but we made a few changes. The most major of which is we used fresh peanuts to make the 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 chile 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 the zucchini too much making it watery. Next time, we will just lightly roast the zucchini 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_

Bahn Mi Sliders

The sliders were made with mini-kaiser rolls. We used the following:

Mushroom Pate^[@rev] (but made with some strange ingredients for passover)
Sautéd Skirt steak (marinated with shrimp marinade from Green Papaya Salad^[@rev], fresh Thai chilies instead of pepper flakes)
Pickled carrot (see recipe below but just with carrots. And halved)
thin sliced jalapeño peppers (with seeds)
thin sliced cucumber
cilantro
light squeeze sriracha (only on a few)

A few notes. We used some coconut oil to sauté 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, you couldn'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 jalapeños 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 Wordpress ID and Date: 7764, 2014-04-18_200022