Summer is winding down but no one told the humidity that. If I could use one word to describe Toronto’s current climate that word would be “swampy”. So if there was ever a time to bust out a bowl of cold noodles, it’s now. I’ve been down this road before. This time a couple of years ago, I was slurping on a cool bowl of chilled noodle soup. But this year I ditched the soup, swapped the noodles for Cold Kimchi Noodles (Kimchi Bibim Guksu), and found some Peanut Crusted Tofu. This isn’t just noodles, this is a bountiful bowl of spicy pickle-y peanut bliss.
If there is one thing lockdown has taught me, it’s the importance of dumplings. Whether they’re store-bought or homemade, dumplings are the chill dinner we all need and deserve. They store long-term in the freezer and take mere moments to cook directly from frozen in a nonstick pan. And if you treat your nonstick right, it’s the easiest piece of equipment to clean in all of modern cookery. I realize I posted a potsticker recipe just a few months ago. But desperate dim-sum-free times call for frequent dumpling recipes, so I hope you won’t find today’s Caramel Tofu Tahini Dumplings too repetitive.
Noodles are always the answer. Or at least they’re the answer when you’re facing the extensional dread that comes with living through a pandemic. Noodles are a carb you can trust. Chewy, slurpable, and an easy vehicle for any sauce you can dream up. Shelf-stable and available in a variety of widths, noodles might just be the winning quarantine carb. But to be honest, if you forced me to choose between noodles and rice, there would be more than a pregnant pause. I’m not entirely sure which I would choose and I don’t want to choose so don’t ask me. Today is all about the noodles, though. Specifically these Sambal Peanut Tofu Noodles with Yu Choy.
Okay, show of hands, who got sick this holiday season? Well, if you’re waving your hand in the air, stop because I can’t see you and you might be in public, but also know that I share your pain. I almost always get sick around Christmas. Most of the time I’m gifted a cold but this year I was thrown a curveball in the form of a stomach flu. A stomach flu is hard to write about on a food blog. Truth is I didn’t eat much save a few saltines while I sick. And since this post is not sponsored by Premium Plus, I won’t say much more about the flu. I will instead give you the recipe for the soup I make when I have a cold, which I affectionately call Death’s Door Rice Noodle Soup.
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