Big Fat Spicy Sate Noodles From Rachael Ray Food

"BIG NIGHT" APPETITE

Steps:

• Place water on to boil for pasta. Gather ingredients.
• Heat Dutch oven or deep skillet with lid over high heat, add EVOO, 2 turns of the pan, then add meats and brown and crumble the meat. Meanwhile, peel and finely chop onion, slice or grate garlic and strip and chop rosemary (2 to 2 1/2 tablespoons once chopped). Add onions to meat and stir, then season with salt and pepper. Add garlic and rosemary, partially cover and cook 5 minutes, stirring occasionally. Add tomato paste and stir, then add red vermouth or wine and let it absorb. Add tomatoes and passata and reduce heat to low. Partially cover and simmer 15 minutes.
• Salt water and cook pasta a minute less than package directions, reserving 1/2 cup starchy cooking water. Toss drained pasta with three-quarters of the sauce and a couple handfuls of pecorino and the pasta water to combine, add a fat drizzle of EVOO, optional. Serve in shallow bowls or on platter topped with remaining meat sauce. Serve with Bruschetta with Ricotta and Walnuts and Escarole and Fennel Salad.
• Toast nuts on small pan in hot oven or in a skillet over moderate heat until browned and fragrant. Cool a bit, then grind in food processor.
• Strip the thyme and chop, about 3 tablespoons. Zest about 2 teaspoons of lemon zest and halve the lemon.
• In a small bowl combine the cheese, walnuts, 1 clove of grated or pasted garlic, lemon zest, juice of half the lemon (reserve the other half for another use) most of the thyme, salt and pepper, and a fat drizzle of EVOO (about 2 tablespoons). Transfer to serving bowl and top with remaining thyme.
• Char bread under hot broiler on high or over open flame on stove. Rub with cut clove of garlic, then drizzle bread with EVOO and sprinkle with flaky salt.
• Coarsely chop escarole. Very thinly slice or mandoline-slice fennel and red onion. Thinly slice celery on bias. Place salad in bowl and dress with lemon juice and EVOO, pecorino, salt and pepper.

TINGLY FIVE-SPICE SHRIMP AND NOODLES

Steps:

• Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
• Bring a large pot of water to a boil.
• In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
• In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
• Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
• Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
• As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
• Transfer to a plate or platter and top with the sliced egg and cooked shrimp.

BIG FAT SPICY SATE NOODLES (FROM RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil, salt the water and then cook pasta to al dente.
• Before draining reserve 1 cup of the cooking liquid then drain the pasta.
• Place the pot back on the stove and set to medium-high heat.
• Add the vegetable oil, then ginger, garlic, and red pepper flakes, and cook for 2-3 minutes.
• Add half a cup of the pasta water, the tamari, and the chicken stock, bring to a bubble and cook for 2-3 minutes.
• Turn off the heat add the peanut butter and wisk, add more pasta water if the sauce is too thick.
• Add the lime juice, wisk, and then add noodles, toss to coat, and serce.
• (Optional) add the peanuts and cilantro, toss and serve.