Sara's Secrets for Weeknight Meals has a new look. It is the same book with a new cover to go with the new show and it includes most of the recipes I will be cooking on the show. If you don’t already have a copy, now’s a good time to order it right here! If you would like an autographed bookplate for it, just send your name and mailing address to bookplates.
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 Welcome to SaraMoulton. com/Weeknight Meals, the companion web site to my public television series, Sara's Weeknight Meals. The show is based on my last cookbook, Sara's Secrets for Weeknight Meals, and it's all about getting quick tasty meals on the table during the work week. My guest for this episode is Corinne Trang (see below). I had her on my show on the food network when she came out with her first cookbook and just loved her recipes. So, I challenged her to come up with some noodle entrées that could be made quickly on a weeknight. The three recipes we prepared together come from her new book, Asian Noodles Revealed (Chronicle Books) which will not be out until 2009 so you are getting an advanced sneak peek. One caveat about these noodles, which is true for most Asian dishes – all ingredients must be diced, sliced, prepped ahead of time (which is not necessary for most of my recipes) because Asian cooking is so quick. You throw one ingredient in the pan and cook it for 10 seconds or so. If the next ingredient is not ready at that point the first ingredient will burn. Go to Episode 117 to learn more about Corinne and to find sources for ingredients that might not be in your supermarket.
First Recipe:
Cold Soba Noodles with Shiitake and Baby Bok Choy, (recipe follows).
Recommended Wine Pairing: Fume or Sauvignon Blanc.
Second Recipe:
Pad Thai with Shrimp, Tofu, and Mung Beans, (recipe follows).
Recommended Wine Pairing: Riesling or Pinot Noir.
Third Recipe:
Ramen in Curry Sauce with String Beans and Ground Pork or Turkey, (recipe follows).
Recommended Wine Pairing: Chardonnay or White Zinfandel.
The best way to store fresh ginger is to put it in a bowl when you bring it home from the store and cover with cold water. It will last much longer stored this way.
You can use the stems of cilantro as well as the leaves. The stems are very tender (unlike parsley stems).
Soy sauce does not last forever; use it within about 9 months; Fish sauce should be stored in the fridge and used within 9 months; Sesame oil must be kept in the fridge after you have opened it because nut and seed oils become rancid quickly at room temperature.
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You can find a large variety of Asian cooking equipment and dried ingredients at Pearl River.
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Corinne recommends that you stock the following ingredients to make her dishes: Ginger, Garlic, Scallions, Shallots, Cilantro, Soy sauce, Sesame oil, Fish sauce, Tamarind Concentrate, Pressed Tofu, Wonton Wrappers (made with or without egg), Soba Noodles, Rice Sticks, Toragashi, Nori Flakes, Bok Choy, and Palm Sugar. If you can't find what you need at your supermarket, go to Episode 117 to find sources:
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