Homemade Chinese Take-Out

I've told you before that I try and keep it simple and buy most ethnic foods from the people who do them best. But what to do though when your favorite Chinese food items aren't available here in North Texas? When I go to New York, I gorge myself on shrimp toast and sesame noodles. (I'm practically on a first name basis with my waitress by the time the trip is over; I've been known to go to the same restaurant and have practically the same meal for three nights running.) These two personal favorites are standard fare across the island of Manhattan, but somehow not made here in Dallas. So, I decided I'd make them myself. Last night, I whipped up batches of both. And paired them with a couple of great wines. The recipes are really pretty easy, and I think you'll love them.

Cold Sesame Noodles
Recipe courtesy Andrea Immer.
WARNING: This recipe makes A LOT! Think about halving it, or be ready for lots of wonderful leftovers.

1 lb. spaghetti (or vermicelli)
3 T soy sauce
2 T rice wine vinegar
1/2 teaspoon red pepper flakes
2 T packed packed brown sugar
1/2 cup smooth unsweetened peanut butter (or crunchy if you want the texture)
2 T toasted sesame oil
1 clove garlic, minced
1/2 cup low sodium chicken broth

Cook pasta in boiling salted water according to package directions. Drain and rinse under cold water until cool. Set aside.

In a saucepan, combine remaining ingredients and simmer over low heat until smooth. Cool slightly and toss sauce with cooled cooked pasta. Serve immediately or chill until ready to serve.

I garnish with chopped green onions and a little grated carrot. If you'd like, add some slices of simply poached chicken breast or a couple of cooked shrimp on top.

Shrimp Toast
Adapted from The Ultimate Shrimp Book.

1/2 cup Japanese panko bread crumbs (or plain dry bread crumbs)
8 cups plus 1 tablespoon canola oil
1/2 pound small uncooked shrimp, peeled and deveined
1 egg white
2 teaspoons minced ginger
2 teaspoons soy sauce
1 clove garlic, minced
4 slices dense white bread (a la Pepperidge Farm), crusts removed

Heat 8 cups of oil in large saucepan or electric deep fryer. (I love my deep fryer. Get one if you don't have one.)

Combine remaining 1 tablespoon oil, shrimp, egg white, ginger, soy sauce, and garlic in food processor. Process until a smooth paste is formed.

Divide paste among four slices of bread and spread evenly to edges. Cut each slice diagonally into four triangles.

Dip each triangle, shrimp side down, into bread crumbs. Press bread crumbs in gently so they adhere to toasts.

Fry in hot oil until golden brown, about two minutes each side, turning once or twice.

Remove toasts and drain on paper towels. Sprinkle with salt and serve immediately.

These are great with duck sauce or a little hot Chinese mustard.

Wine Pairing
I poured an Andrea Immer A-List wine to go with the sesame noodles. It was wonderful with the shrimp toasts also. Villa Sparina Montej Bianco. An Italian wine from Piedmont. It runs about $14 a bottle and has great complex acidity to go with the sweet spicy nutty flavors of the sesame noodles. (And the toasty sweetness of the shrimp toasts.) There's pineapple and cream soda in it ; it's a real lip smacker. Since that one may be hard to find, I can also suggest Chateau Souverain Sauvignon Blanc. It is less subtle with more grapefruit character, but still complements the spicy and toasty Chinese food appetizers.

Hope you'll try the foods and wines and let me know what you think!