My healthy Monday meal today was a venture into Thailand, and it was a veggie take on their suki sauce.
Over in the far east it’s also known as MK sauce, for the restaurant’s famed take on the suki sauce. This sauce is seen mainly in sukiyaki, a Japanese soup, which Thailand also has it’s own version. I definitely will try the soup in the future (veggiefied of course) and post it here 🙂
Suki sauce is definitely spicy, so not for the faint hearted if done to exact measurements. But that is why I make my own! I tried a premade one and it blew my head off. I did still enjoy it because I love heat (and I had a cucumber salad on hand to soften the blow), but it definitely meant a lot of my friends & family couldn’t try it because it was simply too hot. Making your own sauce allows you to control the heat. Another bonus is the sauce can be used for soups as well as dipping, so can use it on a miso soup add some kick, use it as a curry base, etc. Knowing I will be able to use every bit of my food up makes the effort worth it 🙂
I love a good stir fry on Monday’s as they are simple & healthy, can be made in minutes and always fill me right up!
This is essentially a pad thai with suki sauce instead of the normal pad thai sauce. A spicy start to my Monday!
Pad Suki served with Vietnamese Spring Rolls
Prep Time: 15-30 minutes
Cook Time: 15 minutes
- 4 tbs ketchup
- 4 tbs vegetarian oyster sauce
- 3 tbs chili sauce
- 1.5 tsp sesame oil
- 1 tbs roasted sesame seeds
- 3 tsp sugar/agave/cane sugar
- 3 chillies , thinly sliced
- 2 garlic cloves, sliced
- large handful chopped peanuts
- large handful chopped coriander/cilantro
- roasted sesame seeds
- 1 aubergine, sliced into inch thick rounds, roasted and then quartered
- sliced red & yellow peppers
- 2/3 bag of beansprouts
- 1 cup frozen peas
- half a packet of babycorns, cut in half two times
- glass noodles, vermicelli noodles, whatever thin noodles you can get your hands on, I do one large handful per person
- 1 cucumber, sliced
- 2-3 shakes of your favourite salt (I prefer Himalayan for it’s health benefits)
Vietnamese Spring Rolls
- handful beansprouts
- 8 Rice paper wrappers
- 1 tbs nigella seeds
- 1 cup of thinly sliced peppers of your choice, seeds removed
- 1 bunch spring onions/scallions, ends removed & thinly sliced
- plum sauce, for dipping
- soy sauce, for dipping
- hoisin sauce, for dipping
- grated ginger/pickled ginger
- wasabi paste
- light soy sauce
- Blend all items together (except for sesame oil, sesame seeds & coriander) until smooth, then add sesame oil. Check for seasoning & adjust it according to preference. Garnish with sesame seeds & coriander/cilantro before serving.
Vietnamese Spring Rolls
- Take your veg, put into a bowl with some sesame seeds and nigella seeds and mix together. Set aside
- Get a bowl of hot water, Place your wrapper in there & let it soften; this should only take a few minutes. Remove and place on a paper towel. Lay out flat and dry on both sides. Take a spoonful of your filling and then wrap it up! There is not an exact science so just tuck your sides in as you roll. Set aside on your serving plate. Garnish with more seeds.
- Get your dipping sauces sorted. A small bowl of each works for me. The last three ingredients can be mixed together in a bowl to create a dipping sauce of its own. I love it for these rolls & it’s nice and light.
*this is essential if you are having a hot suki sauce, it not only cools your mouth down more effectively than water, it is also good for you & refreshes your palate.
- Thinly slice your cucumber & salt it. Place in serving bowls
- Get a wok or a large pan out. Get your frying oil in (I used sesame oil) and get the temp high enough to make everything sizzle but not burn. Pop your veg in & let it do it’s thing, moving things around to make sure they cook evenly.
- As this is cooking, get your noodles prepared. I normally take boiling salted water in a bowl and plop the rice vermicelli noodles in then let cook until soft, usually 5-10 minutes
- Drain the softened noodles, then mix with some of the suki sauce. Then add the rest of the sauce to the stir fry. Cook through for another 5 minutes then place onto serving plate. Garnish with chopped coriander & peanuts