Comments on: Pork and bean thread noodles

By: Molly Watson

Molly Watson — Mon, 11 Oct 2010 22:03:04 +0000

Is that what that noise is? I thought I heard something.

By: molly

molly — Sun, 10 Oct 2010 21:41:49 +0000

Oh, holy cow (pig?), this is screaming my name.

By: Molly Watson

Molly Watson — Wed, 09 Jun 2010 16:31:16 +0000

Happy to help!

By: Kendra

Kendra — Wed, 09 Jun 2010 04:18:21 +0000

I’ve made this twice now, with pork and with beef, and can I say how much I love you for making me feel I can cook Asian food? I’ve always been less than successful at it, but this turns out fab every time, and on a weeknight, and doesn’t require a lot of ingredients I don’t have on hand.

By: The gold digger

The gold digger — Fri, 26 Feb 2010 18:27:17 +0000

She didn’t have to give a political answer about why she didn’t eat the fin! All she had to do was say that she just didn’t want it, thank you, and leave it at that. She did not have to “start a conversation with a bunch of Chinese chefs about the moral and environmental limits of consumption.” Just the person everyone wants at a party.

By: molly

molly — Fri, 05 Feb 2010 17:19:24 +0000

What a great, simple, flavorful looking dish. My kind of meal. Dunlop is a gem, isn’t she? Will have to give it a go.

By: Molly Watson

Molly Watson — Wed, 03 Feb 2010 23:06:45 +0000

I would opt for grapeseed oil (neutral flavor) over walnut oil (walnut flavor); your market may have the chile bean paste, but my understanding it that it’s more of a Chinese ingredient. I forgot it might not be readily available everywhere (I like my bubble here in SF) – the dish turns out using pretty much any red chile paste/sauce. Sriracha is probably a bit sweet, but just plain chile paste/red chile and garlic paste all that stuff that’s red and comes in a jar works to some degree!

By: Kendra S

Kendra S — Wed, 03 Feb 2010 22:59:13 +0000

M, do you think I could get away with walnut oil or grapeseed oil? If I can get bean thread noodles at the Japanese grocery by my house, can I also get chile bean paste there?

By: Molly Watson

Molly Watson — Wed, 03 Feb 2010 16:57:46 +0000

I believe ours were both acquired at Rainbow, Jen. Your foodie credentials will always be intact- I just remember your willingness to eat in the usual culinary wasteland that is the Castro, to be rewarded by the wonder that is Kasa (speaking of, Heidi has an great palak dal recipe from there up).

By: jen maiser

jen maiser — Wed, 03 Feb 2010 04:54:41 +0000

This looks great. I’ll probably get my foodie credentials revoked, but I’ve never bought bean thread noodles or chile bean paste. Guess I’ll head to New May Wah for them?