I want to make wasabi noodles, but I only have the wasabi paste. Should I alter the quantity since the recipe calls for powder? Which is stronger, the paste or the powder?
Thanks very much
Thank you, Kuan. The recipe is by Didi Emmons from Entertaining for a Veggie Planet.
Wasabi Soba Noodles: 8 oz dried soba noodles
2 cups bean sprouts
1 cup halved cherry tomatoes
1 small carrot
3 TBSP. toasted black sesame seeds
2 TBSP. peeled & minced fresh ginger
5 tsp. wasabi powder
1/4 cup rice vinegar
3 TBSP. soy sauce
3 TBSP. canola oil
2 tsp. sugar or honey
1. Add noodles to large pot of boiling water. Bring water back to boil, stirring to separate noodles. Boil for 5 minutes or til just barely tender. Drain, rinse under cold running water til they are cold, and drain well. Transfer to large bowl & add bean sprouts, tomatoes, scallions, carrot, & sesame seeds.
2. Meanwhile puree the ginger & wasabi in a food processor. With the machine running, add the vinegar, soy sauce, & the oil in a thin stream. Then add the sugar or honey.
3. Pour the dressing over the noodle mixture and toss til ingredients are incorporated & well-coated. Serve cold or at room temperature.
I followed your suggestion and experimented a bit. I found that 3 teaspoons of the wasabi paste were just about right. (Perhaps I could have added a little more, but I was afraid my guests might not want it too hot.) I didn't use the sugar or honey either, but the whole recipe came out very nicely and my guests did like it.
Thanks to you and Kuan!