Korean Cold mustard sauce noodles with seared Scallops and Wild Caught Tuna

This is a wonderful standby for an easy meal.  You can enjoy the noodles without the seared seafood, but the Gimli Fish products are wonderful, inexpensive, Fair Trade, and slavery-free.  Wholesome and delicious and something that is craved in Winter or in Summer.

I use Korean Udon noodles for this recipe, but Soba noodles are also wonderful.

Korean Cold Mustard Noodles

For the sauce:
1-2 tbs Dijon Mustard
1-2 tbs Grainy Mustard
1 tbs grated ginger
1-2 tbs good soy sauce
1 tsp good sesame oil
1 tsp white sugar
1 tbs Mirin
splash of vinegar
1-2 green onions, chopped
Optional:  good drizzle chili oil

Mix all ingredients together in a large bowl until emulsified, or come together.

Add desired amount of noodles and top with seared Wild Caught Ahi Tuna, Scallops, shrimp, etc.  Pictured here coated with a Furakoka rice topping. 

Happy Lunar New Year! On CBC's Weekend Morning Show

 Happy New Year!  Tomorrow, on CBC's Weekend Morning Show with Interim Host, Laurie Hoogstraten, I will be presenting these Sichuan noodles, known as Dan Dan Mian.  The long noodles are for happiness with a long life.  There are many dishes for luck and wealth for the new year.  In the year of the Rooster, Dumplings, for wealth, sweet rice balls for family togetherness, rice cake to increase your status or income, citrus fruit for wealth and fullness, and fish, also to increase prosperity.

I was fortunate to live in Chongqing, Sichuan for a period, and enjoyed these noodles with ground pork.  The most remarkable place was at the Great Buddha in Leshan.  

Enjoy for luck, long life, and because they are really yummy!

* For the Chilli oil, great chili oils can be purchased.  I used this one with peanuts that I can purchase at SunWah Grocery Store.  

새해 복 많이 받으세요!

 新年快樂！

 明けましておめでとうございます！
Chúc mừng năm mới!

Dan Dan Mian, aka for me, Great Buddha Noodles 

1. For the Chilli Oil: (you can purchase good chilli oil)

•                2 tablespoons Sichuan peppercorns

•                1 inch-long piece of cinnamon

•                2 star anise

•                1 cup oil

•                1/4 cup crushed red pepper flakes

2. For the Meat and Sui Mi Ya Cai:

•                3 teaspoons oil

•                8 oz. ground pork (I’m using veggie ground round and it works nicely with the taste and texture)

•                2 teaspoons sweet bean sauce or hoisin sauce

•                2 teaspoons shaoxing wine (I often use Mirin or Vermouth)

•                1 teaspoon dark soy sauce

•                1/2 teaspoon five spice powder

•                1/3 cup sui mi ya cai (optional Sichuan ingredient of dry fried vegetable. Packaged in small foil pouches)

3. For the sauce:

•                2 tablespoons sesame paste (tahini) (I often use peanut butter as a substitute)

•                3 tablespoons soy sauce

•                2 teaspoons sugar

•                1/4 teaspoon five spice powder

•                1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

•                1/2 cup of your prepared chili oil (to your taste)

•                2 cloves garlic, very finely minced

•                ¼ cup hot cooking water from the noodles

4. For the Noodles & Veg:

•                1 lb fresh or dried white noodles, medium thickness

•                1 small bunch leafy greens (spinach, bok choy, or choy sum)

•                chopped peanuts (optional) chopped scallion (optional)

Cook the sauce and the vegetables and set aside.  Cook the long noodles and toss with sauce, vegetables and optional scallions and peanuts.  Enjoy for a long life!