Ginger Miso Dipping Sauce

I tried this recipe in an effort to get that Japanese restaurant salad dressing that I love so much. It didn't work, but I did figure out how to make that tasty dipping sauce they always sample at Whole Foods, but that I'm too cheap to buy. This is actually a lot tastier, with no weird ingredients.

Wasabi takes it in a whole other direction that's also quite nice.

INGREDIENTS:

• 4 tbsp light miso
• 2" chunk of ginger, peeled
  
• 2 tbsp sesame oil
• 3/4 cup olive oil
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• Variation: add 1-2 tbsp prepared wasabi.

DIRECTIONS:

1. Combine everything but oil in the blender; run blender on low until a thick paste is formed.
2. While blender continues to run, add oil in a very slow stream until a fluffy, creamy aioli is formed.

Serve with crudites. Keeps well in refrigerated.

Tamarind noodles

This stir-fry pasta dish was intensely flavorful and produced a lot of good food for the cost.

INGREDIENTS:

• 1 batch sambal
• 1 head cauliflower, cut into florets
• 1 1/2 lbs boneless, skinless chicken, sliced into 1/2" strips
  
• 1 large red onion, halved and sliced
• 1 package somen (or udon) noodles
• 1 can sliced bamboo shoots, drained
• Oil for sautéing
  
• Tamari to taste

DIRECTIONS

1. Begin to bring water for pasta to a boil.
   
2. Bring the sambal to a boil and allow to cook for 3-4 minutes. Set aside.
3. Heat the oil until quite hot; add the onions and allow to cook until soft.
4. Add the chicken and bamboo shoots; allow to cook another 5 minutes, stirring frequently.
5. Begin to cook the pasta; do not overcook. (This sort of pasta takes about 7-8 minutes.)
   
6. Add the cauliflower, bamboo shoots and sambal to the chicken mixture and allow to cook for several minutes.
7. Drain the pasta and add to the chicken mixture. Combine thoroughly and allow to sit for several minutes in order to combine the flavors.

Makes great leftovers.

Sambal

Sambal is a sweet and intensely sour garlic sauce that originates in southeast Asia. I was first introduced to the sauce in Emilie Hardman's eye-opening "Creative Vegan Cooking" class at Cambridge Center for Adult Education. To turn this sauce back to a vegan item, substitute nori and salt for the fish sauce.

Green jalapeños result in a brilliant burgundy sauce. Red ones produce a color similar to chiles in adobo. 2 jalapeños seems fairly temperate; I'd recommend more (or stronger) peppers for the spice-inclined.

INGREDIENTS:

• 6 shallots, peeled
  
• 3 jalapeños, trimmed of stems
  
• 6 cloves garlic, crushed
  
• 2 tbsp. concentrated tamarind paste
• 2 tbsp. sugar
• 1 tbsp. sesame oil
• 1 tbsp. olive oil
  
• 2 tbsp. fish sauce (or half a tin of anchovies)

DIRECTIONS:

1. Combine all ingredients in a food processor; process for at least one minute or until smooth.
   
2. Transfer sauce to a deep skillet and cook over medium-high heat until simmering.