Got Noodles?

The sun is struggling to break through the clouds, and the comfort of the July chill in the air that only San Francisco truly understands. An ever growing list sits on the kitchen table, waiting for me to keep adding to it or perhaps claim a small victory with a check mark or tiny foil star.

I admit to being distracted. There is a constant excitement and wonder about what’s to come when I arrive in Ireland, a constant need to pinch myself that this is really happening.

This morning, as it has been of late, I took my walk along the beach to the bridge. It was peaceful and calm, the city still quiet, the water settling me as it always does. Before the Irishman left, we talked about what, if anything, we would miss about San Francisco. Not surprisingly, for both of us, the Bay came up. Whether walking the beach or sipping Irish Coffees to go on the shoreline, this body of water and all its gifts will be missed.

Oh the Irishman has done very well, very well indeed. Cedar House is right on the canal, water will find us wherever we go, it seems.

My self imposed Pantry Challenge began a few days ago. I will not be posting everything I make, but then again I just might. The rules are simple, no grocery runs except for fresh produce, dairy and proteins. Everything else, every jar, every tin, every bottle needs to be used before I leave San Francisco. I am cooking my way out of this kitchen and into the next one. Now, of course there will be moments at Trader Joe’s or a specialty market that I get something I don’t need, but I will have to use it.

Today’s raid turned up bucatini, gochujang paste, mirin, honey, sesame seeds, butter, garlic, cilantro and a very willing rotisserie chicken.

Twenty minutes later I had a bowl of something so good I made it again for dinner. The Irishman would have approved. Possibly demanded seconds.

Gochujang Sesame Noodles Serves 1 (can easily be doubled)

For the noodles:

• 1 serving spaghetti, bucatini or any noodle you have

• 4 tablespoons unsalted butter

• 3 garlic cloves, minced

• 2 tablespoons gochujang paste (more if you like heat)

• 2 tablespoons honey

• 2 tablespoons mirin

• 1 handful rotisserie chicken, shredded (about one breast)

• Toasted sesame seeds, to finish

• Fresh cilantro, to finish

• Salt to taste

  
  

Method

Cook your pasta in salted water until al dente.

While the pasta cooks, melt the butter in a pan over medium heat. Add the minced garlic and cook for a minute or two until fragrant. Add the gochujang, honey and mirin, stir well and bring to a gentle boil. Remove from heat.

Toss the drained pasta into the sauce.

Add the shredded chicken and toss everything together until glossy and well coated.

Pile into a bowl. Finish with a generous handful of toasted sesame seeds and fresh cilantro. Eat immediately.

Spicy Cucumber Salad

• 2 - 3 small cucumbers, roughly chopped

• Handful of shredded red cabbage

• Handful of grated or julienned carrot

• Fresh basil

• 3 tablespoons chilli crunch (to taste)

• A couple of splashes of rice wine vinegar

• A couple of splashes of coconut aminos

• Handful of roasted peanuts

• Salt to taste

Combine the cucumber, cabbage, carrot and basil in a bowl. Add the chilli crunch, rice wine vinegar and coconut aminos and toss well. Taste and adjust with more chilli crunch for spicy and more vinegar if you want it sharper. Top with peanuts and serve alongside the noodles.