If you are ever in Japan, you might run across one of the most expensive bowls of noodles on the planet. Shoichi Fujimaki offers a bowl of broth and ramen noodles for 10,000 Yen, around $110 USD. That’s right… Ramen. Bowls of ramen can be found for a couple of bucks all over Japan, but Fujimaki makes his special by using more than 20 ingredients and it takes three days to make.
If you would like to offer a bowl of noodles that is a step up from common ramen and want it done in minutes, not days, we suggest Hakubuku noodles for only $3.95. They cook in 2 to 4 minutes, and are fantastic in any Asian noodle dish, soup or stir-fry!
Delicate, sweet dumpling, acorn and butternut squash work well with this delicious stuffing. Perfect for Thanksgiving, or any cool autumn evening. The Jade rice with toasted walnut and vegetables is also delicious as a side dish.
Recipe by Leslie Cerier, author of Going Wild in the Kitchen
3 medium winter squashes, rinsed
2 1/2 cups water
1/3 cup chopped walnuts
1 tablespoon extra virgin olive oil
1 clove minced garlic
1/2 cup chopped red onions
1/4 cup diced celery
1 1/4 cups jade rice
3/4 cup diced red bell pepper
1/4 teaspoon sea salt or to taste
1 tablespoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
Preheat oven to 400 degrees; bake squashes for 1 hour, or until squashes are tender.
Meanwhile bring the water to boil in a teakettle or small pot.
Place the walnuts in a medium-sized un-oiled skillet over medium-low heat. Stir occasionally to dry-roast the walnuts for 5 minutes, or until they begin to smell fragrant.
Add the oil, garlic, onions, and celery. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
Add jade pearl rice, red bell pepper, sea salt and saute stirring occasionally 2-3 minutes until well mixed. Turn off the heat. Add boiling water. Cover and simmer over medium-low heat for 20 minutes, or until the water is absorbed.
Stir in thyme and sage.
Taste and adjust the seasonings, if desired.
Cut squashes in half. Scoop out the seeds. Fill the squash halves with jade rice mixture.
Serve immediately.
Also, the stuffed squash is delicious garnished with grated cheese like gouda, colby, or cheddar.
Serves 4-6.
Recipe courtesy of Lotus Foods
