About the Dish

4 ounces Lo Mein Noodles
5 ounces Coconut Milk
8 ounces Ground Grass-Fed Beef
2 packets Tamari
1 ounce Green Onion
3 sprigs Cilantro
1 tablespoon Red Curry Paste
8 ounces Baby Bok Choy
3 cloves Garlic
2 teaspoons Sesame Oil
2 tablespoons Peanut Butter
1 packet Turbinado Sugar
Per Serving
Calories 780
Total Fat 47 g
Saturated Fat 17 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 1240 mg
Total Carbohydrates 52 g
Dietary Fiber 5 g
Sugar 6 g
Protein 34 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Riesling - Mosel, Germany

An off-dry German riesling negotiates both the sweet and spicy aspects of the dish quite well. The richness is also counterbalanced by the wine’s sharp acidity. Riesling also does well with flavors of fenugreek, and is one of the most ideal pairings for curry.

Dr. Loosen, ‘Blue Slate,’ Riesling, Kabinett, Mosel, Germany

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
2
MISE EN PLACE • Halve or quarter bok choy lengthwise. • Peel and slice garlic. • Finely chop green onion. • Pick and chop cilantro leaves.
3
• When water boils, add noodles. Cook, stirring occasionally, until pasta is tender but not mushy, 5-6 minutes. • Reserve 1/2 cup cooking liquid. • Drain noodles, and return to pot.
4
Place a sauce pot over medium-high heat. Add coconut milk.
5
While coconut milk heats: • In a bowl, combine beef, 1 packet tamari, half of green onion and half of cilantro. • Wet your hands. Shape beef mixture into 1-inch meatballs (you will have about 16 meatballs).
6
• When coconut milk boils, stir well. Add curry paste (using the whole amount will yield a spicy dish; use less if you prefer). Cook, stirring and pressing to dissolve. • Add meatballs. Reduce heat to medium. Cook without disturbing until meatballs are set on bottom, about 2 minutes. • Add 1/4 cup reserved cooking liquid. Cook, stirring occasionally, until meatballs are firm and cooked through, 3-5 minutes.
7
While meatballs cook: • Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add bok choy. Arrange in a single layer, cut-side down. Cook without disturbing until bok choy begins to brown, about 1 minute. • Toss bok choy gently. Add garlic. Cook, tossing occasionally, until fragrant, about 1 minute.
8
• Add 1/4 cup water and 1/4 teaspoon kosher salt. Cook, tossing occasionally, until most of water evaporates, about 2 minutes. • Remove pan from heat. Drizzle with sesame oil.
9
To meatballs, stir in peanut butter, sugar and remaining green onion. Cook, stirring, until peanut butter is well-incorporated, about 1 minute.
10
• If needed, refresh noodles with 1-2 tablespoons reserved cooking liquid. Divide noodles between 2 bowls. • Top with meatballs and sauce. • Garnish with remaining cilantro. Season to taste with remaining tamari. • Serve with bok choy, and enjoy!

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