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Vegetable Noodle Frittata for Thai Kitchen Canada #TKLucky7

Vegetable Noodle Frittata with Pastry Vegetable Noodle Frittata with Pastry
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So, I took a challenge to compete against some rather talented Canadian food bloggers.

The wrinkle, all dishes must be worldly mashups. Branding and Buzzing, the marketing firm behind this campaign, will also provide suggestions for a “seasonal requirement,” “which course dishes will be included in,” and “what kind of protein to employ.”

The challenge, create 7 recipes for dishes, using McCormick products, heavy on those from Thai Kitchen Canada. Voting begins January 13th here on the blog and over on our Facebook page. More to follow…

Voting began January 13th, click here to vote.

Challenge 3:

  • Spring
  • Entree
  • Vegetarian
  • Dish must be “healthy”

Must use Ingredients:

Noodles? Honestly, the first preparation that came to mind when I read the challenge was a noodle salad. However, that’s a more pedestrian application for the noodles, surprisingly not far removed from traditional Thai dishes featured in Andy Ricker’s Pok Pok, a cookbook I just received from Amazon.ca today. What a brilliant book. I can’t wait to take the time to read through it, cover-to-cover.

So, for a worldly mash-up, how about we look to something Italian, a leftover dish for spaghetti? How about we add a splash of Spanish to the mix and make something that resembles a tortilla. Remember “tortilla” means something different in Spanish cuisine. Think omelet.

For a more balanced entree, consider some pie pastry.

Vegetable Noodle Frittata with Pastry

Vegetable Noodle Frittata with Pastry

For a healthier version, prepare your noodle omelet without.

Vegetable Noodle Frittata without Pie Pastry

Vegetable Noodle Frittata without Pie Pastry

For a compromise, consider phyllo pastry.

Dish: Vegetable Noodle Frittata

Steps Without Pastry (use a well seasoned cast iron or carbon steel pan)

Eggs

Eggs

Assemble Your Noodle Omelet

Assemble Your Noodle Omelet

Bake Until Set

Bake Until Set

Set

Set

Additional Steps if Using Pie Pastry

Defrosted Pie Pastry

Defrosted Pie Pastry

Assemble Your Noodle Omelet on Top

Assemble Your Noodle Omelet on Top

Additional Steps if Using Phyllo Pastry

Layering the Phyllo

Layering the Phyllo

Assemble Your Noodle Omelet on Top

Assemble Your Noodle Omelet on Top

Ingredients:

  • 60g Thai Kitchen Thin Rice Noodles, pre-cooked, drained, and cooled
  • 1/2 tsp Thai Kitchen Spicy Thai Chili sauce
  • 1 tsp Club House Dehydrated Minced Onion
  • 1/8 tsp Club House Dehydrated Minced Garlic
  • Salt and freshly ground Club House whole black pepper to season
  • 3 eggs
  • 3 tbsp 18% Table cream
  • 1/2 cup diced vegetables (orange peppers, sweet peas, etc)
  • 30g Parmesan cheese, grated
  • 4 sheets phyllo pastry (optional)
  • Oil for brushing and “greasing”

Directions:

Pre-heat an oven to 350F.

In a medium-size mixing bowl, beat the eggs; then, add the thin rice noodles, onions, garlic, cream, peppers, peas, and half of the cheese; mix well; and season to taste.

Meanwhile, lightly grease a 6 inch cast iron skillet (baking dish or oven-proof skillet also) with some oil.

Place the phyllo sheets on a clean work surface. Brush oil on a phyllo sheet. Fold it in half and place in the skillet allowing it to overhang slightly. Repeat with the remaining phyllo, turning and overlapping each sheet slightly to line the skillet completely.

Pour the egg mixture into the skillet. Sprinkle the remaining cheese on top.

Bake for 20 minutes or until set; then, broil for 5 minutes or until the top turns golden brown.

Note: If you don’t have any leftover cooked thin rice noodles, soak some dried noodles in room temperature water for 20 minutes or until softened. Drain well.

The Stuff

The Stuff

The Dish with Pie Pastry

The Dish with Pie Pastry

Thoughts: Having made this dish several times with and without pastry, I greatly prefer the version with a pie pastry. A fan of quiche, the pastry needs not even be blind baked beforehand.

During the concept phase of this challenge, I actually did toy with the idea of a noodle salad.

Seared Tofu Noodle Salad

Seared Tofu Noodle Salad

Asian Noodle Salad from Lunch

Asian Noodle Salad from Lunch

It is our take on a popular noodle salad served by local eatery (with a bonafide food truck) and caterer Lunch Ottawa.

We were lucky to chat with owner Tim Van Dyke, when he was just unveiling his truck last year. His is an amazing enterprise.

Lunch’s “Asian Noodle Salad” is made with rice noodles, snow peas, carrots, red peppers, spring onions, toasted sesame seeds and a rice wine vinaigrette. Yesterday, Van Dyke told us Lunch sometimes prepares the salad as a special with shrimp.

Do follow us on Facebook and Twitter (@foodieprints) to vote later on this month. Voters have the added incentive of being included in draws for $5000 in prizes.

Disclaimer: We are being sponsored by Thai Kitchen Canada for participating in the #TKLucky7 challenge and campaign. However, the experiences and opinions are our own.

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.

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