From time to time, I get inspired to enter a recipe contest. I’ve been entering them, as time and interest permit, for close to 20 years. Sometimes I even win, and we’ve enjoyed some fun prizes over the years including a trip to Napa Valley with a cooking class at the CIA and chaffeur-driven winery tour, a year’s worth of ice cream, $$$, cookware, and products. In addition to providing inspiration to get creative in the kitchen, I’ve also discovered some products along the way that I might not otherwise have tried. For example, did you know that Betty Crocker’s cookie mixes are really quite good? Or that Maple Leaf Farms sells fully cooked pulled duck leg meat, ready to use in salads, tacos, etc.? I discovered these products and many others through recipe contesting.
My latest recipe contest find that will become a staple in our refrigerator is Fortune Yakisoba Stir Fry Noodles. JSL Foods is sponsoring the Fortune Asian Noodle Blogger Recipe Challenge, in which bloggers were selected to create a recipe with a variety of either Fortune’s Yakisoba or Udon noodles. You can purchase JSL Foods products at Albertson’s, Lucky’s, Von’s, Paviliions, WinCo, and Target, and you can learn more about JSL Foods by following them on Facebook and Twitter.
I chose the Teriyaki Yakisoba noodles, and the company sent me 3 packages to use in creating either a stir fry or cold salad recipe:
Inside the package are yakisoba noodles and a seasoning packet:
I chose the cold salad category because I live in Houston and summer is here — need I say more? For my twist on a cold salad using the Teriyaki Yakisoba, I made Polynesian Summer Salad Noodle Rolls — grilled pork and pineapple, wrapped up with noodles, lettuce, and carrots, with a spicy peanut dipping sauce. This was an easy and delicious fusion of tropical and asian flavors, great for a light summer meal.
To make the rolls, you’ll need spring roll wrappers — these can be found in the asian aisle of most large grocery stores (don’t confuse them with refrigerated egg roll wrappers):
And here they are — Polynesian Summer Salad Noodle Rolls :
The recipe isn’t difficult, although if you haven’t made spring rolls before, it might take you a try or two to get the hang of how much filling to use and how tight to roll them — have a few extra wrappers on hand, and above all, have fun!
|POLYNESIAN SUMMER SALAD NOODLE ROLLS|| |
- 1 package Fortune Teriyaki Yakisoba Stir Fry Noodles
- 6 ounces pork tenderloin, pounded thin
- ½ pineapple, peeled and cored
- 1-1/2 cups shredded romaine lettuce
- 1 cup julienned or grated carrots
- 8 spring roll wrappers
- 3 tablespoons creamy peanut butter
- 1 teaspoon sriracha sauce
- Heat the noodles in the microwave according to package directions, and set aside to cool.
- Place pork in a plastic ziplock bag. Mix the seasoning packet with ½ cup water. Reserve 3 tablespoons for use in peanut sauce, and pour the rest over the pork. Allow pork to marinate for 30 minutes.
- Cut pineapple into long thin strips.
- Remove pork from marinade. Grill pork and pineapple, or alternatively, cook in a skillet over medium high heat, until pork is cooked through, and pork and pineapple have begun to caramelize and brown. Set aside to cool. Cut pork and pineapple into ½" wide strips.
- Have a shallow bowl of warm water ready to dip spring roll wrappers in. Dip 1 wrapper in water, making sure all surfaces are wet, and transfer to a cutting board. When sufficiently pliable (approximately 30-60 seconds), place a strip or two of pork and 1 strip of pineapple (cut pork and pineapple to fit in roll, if necessary) approximately 1" from edge of wrapper. Top with ⅛ of noodles, then top with some shredded lettuce and carrots. (Don't overstuff, or it will be difficult to roll.) To roll, bring the bottom up over the filing. Fold in sides, and continue rolling, keeping roll tight and neat, but taking care not to tear wrapper. Repeat with remaining ingredients.
- To prepare dipping sauce, mix together reserved teriyaki sauce, peanut butter, and sriracha in a small bowl. If necessary, add a teaspoon or two of water to thin to desired consistency. Serve rolls with dipping sauce.
But wait — there’s more! My son took one look at those noodle packages in the refrigerator and asked if I’d make them for him. We came up with what we call Fried Rice Style Yakisoba Noodles, and he loved them so much that we made them again a few nights later.
Because they were so tasty and took just a few minutes to put together, I’m sharing this “bonus” stir fry recipe as well. Enjoy!
|FRIED RICE STYLE YAKISOBA NOODLES|| |
- 1 package Fortune Teriyaki Yakisoba Noodles
- ¼ cup water
- 1 tablespoon vegetable oil
- 1 egg, lightly beaten
- 1 small clove garlic
- ¼ cup cooked beef (can substitute chicken, pork, or shrimp)
- ½ cup frozen peas and carrots
- 1 teaspoon prepared black bean sauce
- ½ teaspoon sesame oil
- Heat noodles in microwave according to package directions. Set aside until ready to use.
- Mix seasoning packet with ¼ cup water.
- Heat oil in a large skillet or wok over medium high heat. Add egg and cook for 1 minute on each side. Remove to cutting board, coarsely chop, and set aside.
- Add garlic to skillet and cook for 1 minute, stirring constantly and taking care not to let garlic burn. Add noodles, teriyaki seasoning, beef, peas and carrots, black bean sauce, and sesame oil. Continue cooking until all ingredients are thoroughly combined and heated through. Stir in egg. Serve hot.