[Food] A vaguely asian eat club

The glove slap had been issued: a classmate had the gall to express certain doubts about my culinary prowess. To such challenge, only one response would suffice. I made the menu in question, served it at a dinner party (to which said classmate was not invited) and presented him with the leftovers as proof. Problem solved: I'm the one with garlic press triumphantly aloft.

Spring rolls:
4 oz thin rice noodles
1 tb rice vinegar
1 tb soy sauce
2 tb toasted sesame oil
dash mirin
Basil, chopped
Mint, also chopped
1 Cucumber, in small chunks or batons
1 handful chopped scallions
shredded carrots
crushed peanuts
bean sprouts
spring roll wrappers

Cook and drain the noodles according to package directions, then season with the vinegar, soy and oil. Soak the wrappers in hot water, then arrange a generous pinch of noodles, herbs, cucumber, carrot, etc. as desired in the center of the wrapper. Fold over one half then roll it up neatly. Slice to serve.


Soba noodles:
1/3 cup white sesame seeds
salt
8 oz soba noodles
2 tsp rice vinegar
5 tsp soy sauce
2-3 tsp honey (to taste)
2 tsp sesame oil
7 scallions
2 tsp crushed red pepper (optional)

Cook the noodles per package instructions, making sure to wash them twice in cold water after cooking. Drain thoroughly and allow the noodles to cool. Mix the remaining ingredients and add to the noodles; serve lightly chilled or at room temperature.

Squash and bean salad:
2 med acorn squash
2 med zucchini
olive oil
1 pkg frozen snap peas
9 oz fresh green beans
salt and pepper
about 3 tsp lemon juice
dried basil

thyme
parsley

Quarter the acorn squash and chop the zucchini into bite-sized bits. Douse with the olive oil and roast in a 400-degree oven for 45 minutes, or until acorn squash is very tender. Peel the rind off the acorn squash and chop as needed for presentation. Cook the beans and peas briefly in boiling water- they should retain their snap. Let the squashes, peas and beans cool to room temp, then toss with the remaining ingredients. Serve immediately.

The 3 preceding recipes were originally devised in a rather more anglo-saxon palate by my favorite British chef, Nigella Lawson. I've taken a few liberties with her ideas to suit my midwestern tastes.

Meatful and meatless skewers:
2/3 cup fresh orange juice
1/3 cup soy sauce
1/4 c sesame oil
1 clove garlic, crushed
1/2" ginger, finely grated
2 tb mirin
2 tb brown rice syrup
pinch red pepper

chicken breast, sliced into 1" cubes
Portabella mushrooms, cut into 2" pieces
Bell peppers, chopped into 1-2" pieces
Onion, coarsely chopped
Cherry tomatoes

Combine first 7 ingredients, and adjust the marinade to taste. Marinate the chicken for 2-24 hours; separately marinate the mushrooms for about 1 hour. Thread the marinated chicken onto skewers with the peppers and onion, using the tomatoes to the cap the ends of the skewers. Repeat with the mushrooms. Cook thoroughly on the grill.