Friday, March 29, 2019

Charcoal Banana Bread

I saw this recipe for charcoal banana bread, from Black Girl Baking by Jerrelle Guy (the book was just nominated for a James Beard award), and I just had to make it! So I bought some activated charcoal and got to it.

To be honest, I’m not sure that the charcoal here does anything other than give the bread a cool color (I couldn’t resist taking a picture of it next to the Fox’s wooden rainbow because it was just so grey!), but I enjoyed the experience. You certainly can’t taste it in such a small quantity, so I wonder if I should just use it again in other banana bread recipes, or perhaps in a chocolate cake that I want to make a bit darker. This also means that you could omit the charcoal and still end up with a truly delicious vegan banana bread!

I changed the order of the ingredients to make it easier.

2 cups white whole wheat flour (or spelt flour, but I didn’t try it)
1 tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 tsp. activated food-grade charcoal powder, for color (optional)
1 cup sugar
½ cup melted coconut oil
1 cup nut or grain milk (or lactose-free milk if you don’t need it to be vegan)
3 very ripe bananas, mashed well
1 Tbsp. vanilla extract
¼ cup cocoa nibs, plus more for sprinkling (optional)

Set the oven at 400 °F. Position a rack in the upper middle of the oven. Spray a 9-inch loaf pan with cooking spray. Line it horizontally with a 4-inch-wide strip of parchment paper, allowing a 2-inch overhang on each side (I left the overhang on the long side instead because it’s easier).

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and charcoal powder. Set aside.

In a large bowl, whisk together the sugar, oil, milk, bananas, and vanilla until combined. Add the dry ingredients and the cocoa nibs into the wet ingredients and fold until just combined, being careful not to overmix.

Scoop the mixture into the loaf pan and gently smooth the top. Sprinkle with more cacao nibs and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Let bread cool for at least 20 minutes before removing from the pan. Transfer to a wire rack to cool for another 10 minutes, then slice and serve.

Batch of links

So there I was, thinking I hadn’t published one of these in a while (which is true), when I realized that I actually started this post in November and it has sat there, waiting patiently for me to finish it, ever since. So the first two links mention decluttering, and then we get back to more up-to-date things.

- I was decluttering some papers and came across a piece cut out from a magazine (probably an old Cosmopolitan) stating that marquise diamond wearers have the highest divorce rates. I googled it and this came up, even though there are no references. I’d love to have more info!

- Still decluttering, I came across a quote attributed to Lillian Gish: “You know, when I first went into the movies, Lionel Barrymore played my grandfather. Later, he played my father, and finally, he played my husband. If he had lived, I’m sure I would have played his mother.” Her IMDb page gives a very similar quote and ends it with “That’s the way it is in Hollywood. The men get younger and the women got older.” I looked it up, and the three movies are Judith of Bethulia (1914), Ben-Hur: A Tale of the Christ (1925), and Duel in the Sun (1946). Of course this reminded me of Sally Field and how she was Tom Hanks’s love interest in Punchline, but played his mother a mere six years later in Forrest Gump (tidbit courtesy of this gem of a skit by Amy Schumer).

And while I was looking up Lillian Gish’s IMDb page, I read the following, which made me like her even more: “She was taught how to shoot by notorious western outlaw Al J. Jennings, who was in one of her early films (after having served a long term in prison for train robbery). When John Huston and Burt Lancaster took her to the desert to teach her how to shoot for The Unforgiven (1960), they were astounded to discover she could shoot more accurately and faster than they did. She found that she liked shooting, and over the years had developed into an expert shot.”

- Speaking of actresses, I really liked Emilia Clarke’s article in The New Yorker.

- Great article by David McMillan of Joe Beef on his sobriety.

- And great article about Buc-ee’s, THE best rest stop in Texas – and beyond!

- Bon Appétit just had a good article on Samin Nosrat, the author of the wonderful Salt, Acid, Fat, Heat (I talked about it here and here). I really have to find the time to watch her Netflix series! I’m only halfway into Marie Kondo’s show as it is…

- American cheese on the decline as millennials shun processed food. Or, they could just admit that it’s because American cheese sucks.

- And yet, sliced ketchup is the condiment you never asked for. You can say that again!

- There’s an edible games cookbook. Frankly, the game presented in the free chapter seems to elaborate for me, but there might be some cool stuff in there.

- Apparently, blood tests for food sensitivities are widely misused.

- I loved this article called The deadly truth about a world built for men – from stab vests to car crashes.

- Finally, I had to share this: a local university student *may* have found a cure for gastric cancer!

Tuesday, March 26, 2019

Burgers de dindon aux oignons caramélisés

C’est dur de prendre de bonnes photos d’un hamburger, quand on n’est pas un professionnel. C’est pourquoi je n’ai pas partagé ces burgers de poulet avec salsa et sauce avocat-coriandre. Ils étaient excellents, mais pas photogéniques. (Pour tout dire, les boulettes de poulet étaient vraiment tendres, grâce à l’ajout de yogourt grec; moi, je les trouvais excellentes sur pain toasté, mais l’Ingénieur trouvait que sur un pain mou, c’était trop tendre!)

Quand même, c’est que c’est le printemps, ici, et on se met à penser à manger dehors, peut-être à faire cuire quelque chose sur le grill, et ces burgers de dindon aux oignons caramélisés me trottent dans la tête. Je pense qu’il va falloir que je les refasse. Tant pis pour la photo moche – ils sont excellents! La recette ci-dessous donne 4 portions; n’hésitez pas à la doubler.

Pour les oignons caramélisés
3 c. à soupe de beurre non salé
2 gros oignons doux, coupés en tranches fines (environ 9 tasses)

Dans un grand poêlon, faire fondre le beurre à feu moyen-vif. Ajouter les oignons. Saler et cuire, en remuant souvent, pendant 10 minutes ou jusqu’à ce que les oignons soient dorés. Réduire à feu moyen. Poursuivre la cuisson, en brassant de temps à autre, pendant 10 minutes ou jusqu’à ce que les oignons soient caramélisés (selon moi, c’est donc plus 20 minutes que 10). Au besoin, ajouter de l’eau, 1 c. à soupe à la fois, si la préparation colle au poêlon

Pour les burgers
oignons caramélisés (voir plus haut)
5 c. à soupe de mayonnaise
2 c. à soupe de moutarde à l’ancienne
1 gousse d’ail, hachée finement
1 lb. de dindon haché
¾ tasse de chapelure panko
4 tranches de fromage cheddar sans lactose
4 pains à hamburgers grillés
2 tasses de roquette
1 avocat, tranché
4 tranches de bacon cuites

Hacher grossièrement ½ tasse des oignons caramélisés. Dans un bol, mélanger les oignons hachés, 3 c. à soupe de la mayonnaise, la moutarde et l’ail. Saler. Ajouter le dindon haché et la chapelure, puis mélanger délicatement jusqu’à ce que la préparation soit homogène, sans plus. Avec les mains mouillées, façonner la préparation en 4 galettes.

Régler le grill à puissance moyenne-élevée. Mettre les galettes sur la grille huilée, fermer le couvercle et cuire 10 minutes ou jusqu’à qu’elles aient perdu leur teinte rosée à l’intérieur (les retourner à la mi-cuisson). Couvrir chaque galette d’une tranche de fromage, fermer le couvercle et poursuivre la cuisson 1 minute ou jusqu’à ce que le fromage ait fondu.

Garnir les pains du reste de la mayonnaise, de la roquette, des galettes, du reste des oignons caramélisés, de l’avocat et du bacon.

Thursday, March 21, 2019

Crispy Chicken Cutlets with Kumquats and Cranberries

This recipe is from Melissa Clark’s cookbook Dinner: Changing the Game – my copy has a bunch of post-it tabs sticking out of it already! I really liked the roasted vegetables with herbed buttermilk dressing, for example. (And while I’m at it, here’s an interview with Melissa Clark in The Cut which I enjoyed.) This recipe, crispy chicken cutlets with kumquats and cranberries, seemed perfect in late winter, before the kumquats were gone. I omitted the jalapeño from the chutney (which isn’t actually chutney, as there’s no vinegar!), and in hindsight, I think that the dressing is optional and I wouldn’t bother with it next time (though I used it on a salad later in the week and enjoyed it).

This was really good, because what’s not to love about fried chicken? Not to mention the delicious sweet-tart flavors of the kumquat-cranberry sauce, which were great! I served it with parmesan-roasted cauliflower, but I’m now thinking rice would have been better, especially drizzled with the citrus dressing.

For the cranberry-kumquat chutney
4 oz. fresh or frozen cranberries
4 oz. kumquats, thinly sliced and seeded (1/2 cup)

For the citrus dressing
1 tsp. cumin seeds
1 orange
grated zest and juice of 1 lime
1 tsp. ground cumin
½ tsp. kosher salt, plus more to taste
freshly ground black pepper
3 Tbsp. extra-virgin olive oil

For the chicken
1 ½ lbs. thinly sliced chicken cutlets
½ cup flour
1 tsp. kosher salt, plus more to taste
¾ tsp. freshly ground black pepper, plus more to taste
2 large eggs, beaten
1 ½ cup panko crumbs
1 tsp. ground cumin

For the chutney
In a medium pot, combine the cranberries, kumquats, and sugar. Cook over medium heat, stirring frequently, until the sugar has dissolved and the cranberries have begun to pop, 7 to 10 minutes. Remove from heat.

For the citrus dressing
Heat a small skillet over medium heat and toast the cumin seeds in it until fragrant, about 1 minute. Transfer them to a medium bowl. Holding a microplane over the bowl, grate the zest of half the orange into the bowl. (My microplane is the type best suited for garlic, ginger and parmesan, not citrus zest, so I did this with my zester. And I prefer a clean jam jar to a bowl.) Then juice the orange and add the juice as well. Grate in the line zest and squeeze in the juice. Add the ground cumin, salt, and a few grinds of black pepper. Whisk in the olive oil. Set aside.

For the chicken
Pat the chicken cutlets dry. Place the flour in a wide shallow bowl and season it with ¼ tsp. each of the salt and pepper. Place the eggs in another wide shallow bowl and season them with ¼ tsp. each of the salt and pepper. Place the panko in a third wide shallow bowl and season it with the ground cumin, remaining ½ tsp. salt and remaining ¼ tsp. pepper.

Season the chicken cutlets lightly with salt and pepper. Dip each cutlet first in the flour, then in the eggs, and then in the panko, turning them in each mixture to make sure they are well coated.

Heat about ¼” oil in your largest skillet over medium-high heat. Add chicken cutlets (in batches, if necessary) and fry until they are deep golden brown and cooked through, 3 to 5 minutes, turning once. Transfer the cutlets to paper-towel-lined plates to drain; season them lightly with salt while they are still hot. Serve the cutlets topped with the chutney and drizzled with the citrus dressing.

Wednesday, March 20, 2019


I miss bagels. Obviously, being from Montreal, I’m used to good bagels, but I feel like even there, it was possible to get decent bagels from the grocery store bakery. Here, it’s just not happening (and where a bagel from Fairmount is still something like CAN$0.70, at our HEB they go for a whopping US$1.40 a piece – and they’re not even good!). So I decided to try my hand at making some. I used a recipe from Dolcetto Confections because it was fast: it calls for instant yeast instead of active yeast, so you can make the whole thing in one go without rising time. I topped half of them with sesame seeds and the other half with “everything”. In the end, while they were good, I found them to be too salty as well as too tough and chewy on the bottom as they aged, which happened *very* quickly. Really, they don’t keep – I’d recommend you slice them and freeze them as soon as they are cool enough to handle after baking. I think next time, I’ll try the Serious Eats recipe. So I’m glad I have an alternative to storebought bagels, but I’m still not very happy with this recipe. My recent batches of spinach muffins were more satisfying.

For the dough
4 cups bread flour, plus more for dusting
3 Tbsp. sugar plus 1 Tbsp. for poaching
3 tsp. table salt (I think this is too much)
2½ tsp. instant yeast
13 ounces water, warmed to 100-110 °F

For the “everything” topping
a combination of poppy seeds, sesame seeds, coarse salt, dried minced garlic, and dried minced onion

Preheat oven to 425 °F. Line a baking tray with parchment paper.

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, salt, and yeast. Start the mixer on a slow speed and begin to stream in the water. Increase speed to medium-high and knead until dough begins to come together.

Turn out dough on a lightly floured surface. Knead by hand until a smooth, barely tacky dough develops, adding additional flour as needed. Form into a ball, cover with the mixing bowl, and allow to rise for 10 minutes.

While the dough is rising, bring a large pot of water to a rolling boil and add 1 tablespoon sugar.

After 10 minutes, divide the dough into 8 pieces (if you are using a kitchen scale, each piece should be about 4.3 ounces). Roll each piece into a log, about 10-12 inches long. Wrap log around the palm of your hand and lightly moisten one end with a dab of water. Squeeze ends together, roll lightly on counter to secure ends, and release from hand. Repeat with the remaining dough.
Drop bagels into the boiling water, up to three at a time. Carefully run a slotted spoon under bagels to release from bottom, if necessary. When bagels rise to the top of the pot, remove and place on prepared baking sheets. Sprinkle with topping.

Bake until the bagels are well-risen and golden brown, about 20 minutes. Allow to cool for a few minutes before serving.

Thursday, March 14, 2019

Southern Sweet Potato Pie

I decided to give you two pie recipes on Pi(e) Day! You see, not too long ago, I was in the baking aisle at my grocery store and saw that Carnation now makes… lactose-free evaporated milk! Obviously I threw some in my cart, even though I didn’t have any recipe in mind. It’s been a long, long time since I used the stuff, you know? So I ended up googling recipes and decided to make this Southern sweet potato pie.

I reduced the amount of sugar slightly (the amount below is mine, and I’d consider reducing it further if it didn’t affect the texture – I’ll have to test it, I guess). This pie was superb! I’d never made one with quite that texture before, probably because I couldn’t use evaporated milk! The Engineer gave it 5 stars, and I’m definitely going to have to make it again, and not exclusively for Thanksgiving. Enjoy!

3 Tbsp. all-purpose flour
1 ½ cups sugar
¼ tsp. ground nutmeg
1 pinch salt
1 cup mashed sweet potatoes
2 large eggs
¼ cup light corn syrup
½ cup lactose-free butter or margarine, softened
¾ cup lactose-free evaporated milk
1 unbaked pastry shell (9 inches), homemade or storebought, placed in a pie plate
CocoWhip, to top (optional)

Preheat the oven to 350 °F. Place the rack in the lower third of oven.

In a small bowl, combine the flour, sugar, nutmeg and salt.

In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Add the flour mixture and stir until combined. Pour into pastry shell.

Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. (Refrigerate leftovers.)

Chocolate Peanut Butter Mousse Pie

It’s Pi(e) Day, so I’m sharing this chocolate peanut butter mousse pie from Minimalist Baker. It was a big hit! We all love those flavors, and the fact that it’s dairy-free and not overly sweet is just a bonus.

For the crust, I started out with 5 tablespoons of melted vegan butter, but I felt like the graham cracker crumbs weren’t sticking together enough, so I added 2 tablespoons of melted coconut oil. In the end, since the pie is kept in the fridge, the crust ended up being a bit too hard for my liking, so next time I would either stick to the amounts in the recipe and hope it doesn’t crumble, or I’d use only vegan butter instead of any coconut oil. As for the coconut cream, I could swear I’ve seen it before in smaller cans (which would be more convenient because it would avoid leftovers), but I couldn’t find any in stores this time. For the record, I got a total of about 1 ½ cups of coconut cream from the top of 1 ½ cans (I froze the rest, we’ll see if I can use it for something else – I should have made coconut whipped cream with it to top the pie, but I already had CocoWhip on hand at that point).

To make the date paste, soak 1 cup of pitted dates in warm water for 10 minutes, then drain and process into a paste.

For the crust
7 oz. graham crackers (7 oz. yield ~1 2/3 cups crumbs)
¼ tsp. sea salt
5 Tbsp. vegan butter, melted (see note above)

For the filling
1 ½ 14-oz. cans coconut cream (chilled overnight or for at least 6 hours)
½ cup date paste
1 cup dairy-free semisweet chocolate chips
½ cup salted natural peanut butter (creamy or crunchy both work)

For the toppings (optional)
coconut whipped cream or CocoWhip
crushed salted roasted peanuts
dairy-free dark chocolate shavings

Preheat oven to 350 °F and place a large mixing bowl in the freezer to chill.

In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.

For the crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.

Press firmly into a standard 9 or 9.5 inch pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.

To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.

Next, add date paste and mix again. Add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.

Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.

To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).

Tuesday, March 12, 2019

One-Pan Honey-Mustard Chicken with Vegetables

The original recipe called for bone-in chicken thighs, but experience has shown that in our family, we’re more boneless, skinless chicken breasts kind of people, so that’s what I went with. This was really good! I made the dish with small red potatoes and green beans, but I think broccolini would be a good choice too.

4-5 chicken thighs bone in, skin on or off (I used 4 chicken breasts and cut them in half)
salt and pepper to season
1 ½ Tbsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. minced garlic
¼ cup honey
3 Tbsp. wholegrain mustard
2 Tbsp. smooth Dijon mustard
2 Tbsp. water
1 lb. (500 g.) baby red potatoes, quartered
8 oz. (250 g.) green beans, trimmed and halved
1-2 sprigs rosemary

Preheat oven to 400 °F. Generously season chicken thighs with salt, pepper and garlic powder.

Heat olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavor, and drain any excess.

Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.

Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your taste. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes. Remove from oven, add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

Gâteau coco-citron-cardamome

Cela fait de nombreuses années que j’achète des épices chez Épices de Cru (j’y retourne chaque été maintenant), mais je ne pense que très peu à utiliser leur site web pour y trouver des recettes. Celle-ci était excellente! Il s’agit d’un gâteau moelleux, pas trop sucré, un peu tropical, parfait comme dessert léger ou collation.

Pour le gâteau
4 œufs, séparés
1 pincée de sel
2/3 tasse de beurre sans lactose ou de margarine, ramolli(e)
½ tasse de sucre
½ tasse de lait sans lactose
1 ½ tasse de farine
4 c. à thé de poudre à pâte
1 ½ tasse de noix de coco râpée non sucrée
4-5 c. à soupe de noix de coco râpée non sucrée, pour garnir

Pour le sirop
1 tasse d’eau
1 tasse de sucre
1 citron, zeste et jus
3 gousses de cardamome verte
1 ½ à soupe d’extrait de vanille

Mettre tous les ingrédients du sirop dans une casserole et porter à ébullition. Laisser réduire 7 à 8 minutes, retirer du feu et réserver.

Préchauffer le four à 340 °F. Beurrer légèrement et fariner un moule à cheminée.

Battre les blancs d’œufs en neige avec le sel jusqu’à la formation de pics fermes.

Dans un autre bol, battre les jaunes d’œuf avec le beurre et le sucre. Ajouter le lait et bien mélanger. Incorporer la farine et la poudre à pâte, puis la noix de coco.

Ajouter les blancs d’œufs et incorporer délicatement, en pliant, à l’appareil.

Transférer la pâte dans le moule et cuire au four 40-45 minutes, jusqu’à ce que le gâteau soit bien doré.

Verser immédiatement le sirop sur le gâteau et attendre 5 minutes avant de démouler.

Garnir de noix de coco râpée.

Tuesday, March 05, 2019

Boulettes de bœuf au gingembre avec nouilles et pois mange-tout

Il s’agit ici d’une recette de Coup de Pouce. Pour la faire, j’ai doublé les quantités pour les boulettes et j’ai utilisé des nouilles ramen, parce que c’est ce que j’avais dans mon garde-manger. C’était délicieux! Vraiment, tout le monde a aimé ça. Les quantités ci-dessous sont les miennes. J’ai fait cuire les boulettes d’avance et je les ai fait réchauffer avant de servir.

Pour les boulettes de bœuf au gingembre
2 lb. de bœuf haché extra-maigre
2 œufs battus
2/3 tasse de chapelure panko
2 c. à soupe + ¼ tasse de sauce soya à teneur réduite en sel
2 gousses d’ail hachées finement
4 c. à soupe de coriandre fraîche hachée
2 oignons verts hachés
2 c. à thé de zeste de lime râpé
2 c. à thé + 1 c. à thé de gingembre frais haché finement
½ tasse d’eau froide
1 c. à soupe de fécule de maïs
2 c. à soupe de sirop d’érable
1 ½ c. à soupe de vinaigre de riz
1 c. à thé d’huile de sésame

Pour les nouilles aux pois mange-tout
¼ tasse d’huile végétale
1 c. à soupe d’huile de sésame
2 c. à soupe de sauce soya à teneur réduite en sel
1 c. à soupe de sirop d’érable
1 c. à thé de zeste de lime
¼ tasse de jus de lime
1 gousse d’ail
1 c. à thé de gingembre frais râpé
10 oz de nouilles soba (j’ai utilisé des nouilles ramen)
4 tasses de pois mange-tout parés
4 oignons verts coupés en tranches fines

Pour les boulettes
Préchauffer le four à 400 °F. Recouvrir une plaque de cuisson de papier parchemin et l’enduire d’un peu d’huile.

Dans un bol, mélanger le bœuf haché, l’œuf, la chapelure, 2 c. à soupe de la sauce soya, l’ail, la coriandre, l’oignon vert, le zeste de lime et 2 c. à thé du gingembre.

Avec les mains mouillées, façonner la préparation en boulettes, environ 2 c. à soupe à la fois (j’en ai obtenu 53 en tout). Déposer les boulettes sur la plaque de cuisson préparée. Cuire au four pendant 15 minutes ou jusqu’à ce qu’elles aient perdu leur teinte rosée à l’intérieur (j’ai vérifié la cuisson au thermomètre).

Dans un petit bol, à l’aide d’un fouet, mélanger l’eau et la fécule. Dans un poêlon, mélanger le reste de la sauce soya et du gingembre, le sirop d’érable et le vinaigre. Porter à ébullition en brassant sans arrêt. Réduire à feu moyen. Incorporer le mélange de fécule en fouettant et poursuivre la cuisson pendant 1 minute, ou jusqu’à ce que la glace ait épaissi. Retirer du feu et incorporer l’huile de sésame.

Dans le poêlon, déposer les boulettes de bœuf cuites et mélanger délicatement pour bien les enrober de la sauce chaude. Réserver.

Pour les nouilles aux pois mange-tout
Entre-temps, dans un petit bol, à l’aide d’un fouet, mélanger l’huile végétale, l’huile de sésame, la sauce soya, le sirop d’érable, le zeste et le jus de lime, l’ail et le gingembre. Réserver.

Dans une casserole d’eau bouillante salée, cuire les nouilles pendant 2 minutes. Ajouter les pois mange-tout et poursuivre la cuisson pendant 2 minutes. Égoutter et rincer sous l’eau froide. Égoutter de nouveau.

Remettre les nouilles dans la casserole. Ajouter la sauce réservée, les trois quarts des oignons verts et la coriandre, et mélanger délicatement. Répartir les nouilles dans des bols et garnir des boulettes de bœuf réservées. Parsemer du reste des oignons verts et des tranches de piment, si désiré.