IMBB #22 -- Tofu Noodles with Spicy Sardines

It's been a few months since I've had a chance to participate in the sort-of monthly Is My Blog Burning? food-blogging events. (A "Beginner's Guide To Food-Blogging Events" is included at the IMBB food-blogging-event news-site.)

The latest theme for IMBB is "Noodles", hosted by Cooking With Amy.

I've been down with a bad cold for most of the weekend, so if I was going to do an entry for the IMBB, I wanted it to:

1) use the "Noodles" theme,
2) be spicy to help clear my sinuses, and
3) be simple, since my attention span/energy level isn't at its best right now.

Tofu Noodles With Spicy Sardines

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1 pkg (8 oz) Tofu Shirataki (noodle-shaped tofu)
1 tin (4.375 oz) Hot-&-Spicy style sardines
2 Tbsp green onions, sliced into threads
1 Tbsp red bell pepper, also sliced into threads
Gyoza (potsticker dipping sauce)

Drain the packet of noodles. (They come packed in liquid, and have a noticeable fishy odor.) Parboil the noodles about 3 minutes in fresh boiling water. (This removes the fishy odor.) Drain.

On top of the hot noodles, arrange chunks of the spicy sardines. Scatter the threads of onion and pepper over the top. Add potsticker sauce to taste.

This came out quite well, considering it was pretty much improvised. The sweetness of the potsticker sauce made an interesting combination with the spiciness of the sardines. If you wanted it even spicier, you could dribble a bit of the chili-infused oil from the sardine can over the noodles.

If I'd felt better, I might have gone to a bit more trouble and made a from-scratch sauce in place of the bottled potsticker sauce. (A vinegar sauce would have been tasty.) But this was quick, easy, and rather good.

Update, 1/31/06: The roundup of links to the submitting blogs and recipes is now posted to Amy's blog.

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