Wednesday, June 29, 2016

Cold Avocado Yakisoba with Chili-Kissed Ahi #sponsor

This is a sponsored post written by me on behalf of JSL Foods (Fortune Noodles). All opinions are my own.

When I received an email from JSL Foods, inviting me to create either a cold noodle salad recipe or a noodle stir fry recipe using their Fortune Noodle products, I was excited. They were looking for easy-to-(re)create recipes that are delicious and great for families.

And we love noodles. So, I was eager to take part in their Fortune Asian Noodle Blogger Recipe Challenge. You can read the rules: here. In debating between their udon and yakisoba noodles, I picked the yakisoba.

photo courtesy JSL Foods

A few notes about the noodles...

Check for the noodles at these retailers - Shaws, Star Market, Jewel, Albertsons, Randalls, Stater Bros, Safeway, Lucky's, Food Maxx, Food 4 Less, Savemart, and Bashas. And you can find JSL Foods on facebook and on twitter.

The Fortune noodle brand is symbolized by a laughing Buddha.  In Chinese culture, the laughing Buddha heralds luck and joy.  

Fortune noodles are pre-cooked and available fresh in your grocer's refrigerated produce section. So, they are easy to use; you can serve them straight from the package with their seasoning packet or experiment with a recipe of your own.

I'm sure it's no mystery what I did. I used the noodles as a blank canvas to create an Asian-inspired recipe with a California twist.

This recipe is quick and, after a long day of summer vacation adventuring, this can be on the dinner table in less than 20 minutes. With fresh herbs and a kiss of chilis, this is delicious. And, with the seared ahi, it's a hearty plate to satisfy those hungry bellies!

Ingredients serves 3

  • package of yakisoba noodles (prefer Fortune Noodle Yaki-Soba)
  • boiling water

  • 3 ripe avocados
  • juice from 1 organic lemon, approximately 2 T
  • 1 t soy sauce or tamari
  • 1/2 t sesame oil
  • 1 t olive oil + more as needed
  • 1 t fresh cilantro
  • 1 t fresh parsley
  • freshly ground pepper

Seared Ahi
  • 1 lb sashimi grade ahi tuna
  • 1/4 C soy sauce or tamari
  • 1 T sesame oil
  • 1/4 C canola oil, divided in half
  • 1 fresh jalapeno, thinly sliced on the bias
  • 1 clove garlic, crushed and minced
  • 1 pinch red pepper chili flakes

For Serving
  • sesame seeds
  • freshly ground pepper
  • chili paste


Blanch noodles in boiling water for 1 to 2 minutes, then cool noodles down with cold water. Drain completely.

Place cilantro, parsley, and olive oil in a food processor or blender. Pulse until a smooth paste forms. In a large mixing bowl, mash avocados with lemon juice, soy sauce, and sesame oil. Stir in herb paste and season to taste with freshly ground pepper. If the sauce is too thick, thin it with more olive oil or water.

Seared Ahi
In medium mixing bowl, whisk together tamari, sesame oil, half of the canola oil. Stir in jalapeno slices, crushed garlic, and chili flakes. Lay ahi steak in the marinade for at least 5 minutes per side.

In a large, flat-bottom pan, heat the remainder of the canola oil. When the oil is hot, sear the ahi filet on all sides. I usually do it for 30 seconds per side, but you can do it for longer if you prefer it cooked more. We like ours pretty rare. Remove the ahi to a cutting board.

For Serving
Toss your drained yakisoba noodles in the avocado sauce. Place on individual serving plates. Slice your seared tuna across the grain at a slight diagonal. Slice into 1/4" thick pieces by pressing down on the fish and dragging in one, fluid stroke. Don't saw!

Place tuna slices on top of the noodles. Dot each slice with chili paste. Garnish with sesame seeds and freshly ground pepper. Serve immediately.

*Disclosure: I received product for free from JSL Foods, the sponsor of the Fortune Asian Noodle Blogger Recipe Challenge. I agreed to use this product to create an original recipe and post the recipe on my blog for their contest.

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