green curry whole wheat pasta (noodle form)
1 c all purpose flour
2/3 c whole wheat flour
2 T canola oil
2/3 c warm water
1 1/2 T green curry paste
combine dry ingredients. whisk together curry paste and warm water.
form well in dry ingredients. sprinkle oil on perimeter. add curry/water mixture.
combine with fork until mixture starts to form. after, hand knead in the bowl, until soft dough forms.
if sticky: dust hands with flour.
if dry: "dust" hands with water.
knead (it's also a bit easier if you wanna wait for the dough to rest for 10 mins). shape em to float yer boat. i did a number of noodles clay snake style.
i boiled them in batches, depending on who had been waiting on the counter the longest. boil on high for 5 mins. i added pink himalayan salt (pinch), and a bit of canola oil.
my noodles came out to be like slightly large shanghai noodles of varying length. :)
official miso soup:
2 c water
1 T brown rice miso paste
1/4 t dark sesame oil
1/2 c frozen peas (thawed)
1 green onion
8 green curry noodle
bring water to a boil. reduce heat, wait until it's a few steps below a rolling boil. whisk miso.
add in this order:
green onion (chopped).
i like to give it a little stir when i add a new ingredient. simmer on a low/mm temp for 5-10 mins. the second bowl i added the stingiest bit of hungarian paprika. try it?
i also had this with a side of avocado (halved/skinned).
this is definately the most satisfying meal i've had in a long long time.
also: the littlecat is all in my business. i think she is weirded out by my late night activities.