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March's Eat This! Drink That!

MARCH’S EAT THIS! DRINK THAT!

With all the national food holidays out there, it can be hard to keep up! That’s why we thought we would let you know that March is National Noodle Month!

Noodles take many shapes and forms and are staples in many international dishes, and we love all of them.

Check out some of these delicious recipes that incorporate everyone’s favourite carb!

Duplicate Sauvignon Blanc

This is a fruity wine with wonderful layers of soft citrus fruit flavours, passionfruit, cut grass and hints of peach.

Baron D'Arignac Demi-Sec Rose Sparkling

This wine has an intense bouquet of fruits such as apple, melon and citrus, matched well with more delicate mineral aromas.

Le Pianure Refosco

This full-bodied wine has aromas of wild blackberry and fresh, ripe herbs. The palate is dry with luscious dark fruit flavours.

Cloud Hopper Pinot Gris

This wine features juicy, fresh flavours of bosc pear, golden apple, and a hint of tropical fruit, balanced by just the right amount of acidity.

BUY THE WINE!

RECIPES:

Pesto Pasta

Author: All Recipes

Pesto Pasta

Wine pairing: Duplicate Sauvignon Blanc

Download the recipe card!

Serves: 8 Prep Time: 5 Minutes Cook Time: 15 Minutes

INGREDIENTS:

  • ½ cup chopped onion
  • 2 ½ tablespoons pesto
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 package pasta
  • Salt to taste
  • Black pepper to taste

INSTRUCTIONS:

Step 1:

Cook pasta in a large pot of boiling water until done. Drain.

Step 2:

Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.

Step 3:

In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Spicy Thai Noodle Salad

Author: Feasting at Home

Spicy Thai Noodle Salad

Wine Pairing: Baron D'Arignac Demi-Sec Rose Sparkling

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Serves: 6 Prep Time: 15 minutes Cook Time: 15 minutes

INGREDIENTS:

  • 6 ounces dry noodles (brown rice noodles, pad Thai style rice noodlessoba noodles, linguini)
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • ½ bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • ¼–½ cup roasted, crushed peanuts (garnish)

Peanut Sauce:

  • 3 thin slices ginger- cut across the grain, about the size of a quarter.
  • 1 fat clove garlic
  • ¼ cup peanut butter (or sub almond butter!)
  • ¼ cup fresh orange juice (roughly ½ an orange)
  • 3 tablespoons fresh lime juice (1 lime)
  • 2 tablespoons soy sauce
  • 3 tablespoons honey or agave
  • 3 tablespoons toasted sesame oil
  • ½ –1 teaspoon cayenne pepper (or a squirt of sriracha sauce)
  • ½ teaspoon salt

INSTRUCTIONS:

Step 1:

Cook pasta according to directions on package. Drain and chill under cold running water.

Step 2:

In the meantime, blend the peanut sauce ingredients together in a blender until smooth.

Step 3:

Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

Step 4:

Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Italian Sausage Pasta

Author: Ready Set Eat

Sausage Pasta

Wine Pairing: Le Pianure Refosco

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Serves: 6 Cook Time: 20 minutes

INGREDIENTS:

  • ¾ pound of Italian pork sausage
  • 1 ¼ cups water
  • 1 can diced tomatoes with basil, garlic, and oregano. Undrained.
  • 1 cup tomato sauce
  • 8 ounces dry penne pasta
  • ¼ grated parmesan cheese

INSTRUCTIONS:

Step 1:

Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.

Step 2:

Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.

Step 3:

Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.

Homemade Ramen Bowl

Author: Killing Thyme

Ramen Bowl

Wine pairing: Cloud Hopper Pinot Gris

Download the recipe card!

Serves: 2 Prep Time: 5 minutes Cook Time: 20 minutes

INGREDIENTS:

  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ½ cup shredded carrots
  • ½ cup shiitake mushrooms, sliced
  • 4 cups vegetable broth
  • 1 tablespoon rice vinegar
  • 3 tablespoons low-sodium soy sauce (more to taste)
  • 1 tablespoon Sriracha sauce
  • 2 3 ounce portions of Ramen (discard the flavour packets)

Toppings:

  • Sliced scallions
  • Sesame seeds
  • Shredded carrots
  • Soft-boiled egg

INSTRUCTIONS:

Step 1:

Heat sesame oil and olive oil in a medium-large saucepan over medium. Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavour.

Step 2: 

Add the carrots and mushrooms and simmer until they soften, about a minute, stirring frequently.

Step 3:

Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.

Step 4:

Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.

Step 5:

Carefully transfer the soup and noodles to bowls and allow to cool. At this time, make your soft-boiled egg.

Soft Boiled Egg:

Step 1:

Bring water to a boil in a small saucepan. Add the egg(s) and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.

Step 2:

Garnish with your toppings of choice.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2020

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon

2019

November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc