Archive for the ‘Noodles’ Category

Asian Crab and Corn Fishcakes (Slimming World)

July 20, 2017

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Thai Style Chicken Noodle Salad With Coconut and Chilli Dressing (Slimming World)

July 20, 2017

Classic Pad Thai (Mary Berry)

January 31, 2017

classic-pad-thai-mary-berry

Prawn Laksa

March 30, 2016

Prawn Laksa 1Prawn Laksa 2

Spicy Prawn Laksa

November 5, 2015

Spicy Prawn Laksa

Hot and Sour Chicken Noodle Soup

October 8, 2013

Hot and Sour Chicken Noodle Soup

Perfect Singapore noodles (Felicity Cloake)

October 2, 2013

(Serves 2)

125g rice vermicelli
Handful of green beans
2 ½ tsp curry powder
3 tbsp soy sauce
2 tbsp rice wine or dry sherry
Pinch of sugar
2 garlic cloves, crushed
1 tbsp peeled and grated ginger root
1 green bird’s eye chilli, finely chopped
2 spring onions, sliced on the diagonal
6 water chestnuts, sliced
½ red pepper, thinly sliced
5 shitaake mushrooms, sliced
Handful of peas
50g prawns
50g char siu pork or cooked chicken, shredded
1 egg, beaten with a pinch of salt and a splash of sesame oil
2 tbsp peanut or other neutral oil
Handful of chopped coriander, to serve

Put the vermicelli in a bowl, and tip boiling water over until covered. Leave for 30-45 seconds until softened, but not soft, then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.

Blanch the beans in boiling water, then drain and set aside. Add half the curry powder and all the soy sauce, wine and sugar and toss together well until the noodles are well coated.

Put the garlic, ginger, chilli, spring onion and remaining curry powder in one bowl, the vegetables in another and the meat in a third. Put these near the hob along with the beaten egg.

Heat the oil in a wok until smoking, then tip in the garlic and ginger mixture. Stir-fry for 30 seconds until fragrant, then tip in the vegetables. Stir-fry for a couple of minutes, then push to the side of the wok and tip in the egg. Allow to cook undisturbed until almost set, then scramble into the remaining ingredients. Add the meat and prawns and mix in, then tip in the noodles and toss everything together for a couple of minutes, so it’s all well combined.

Heap on to a serving plate, top with coriander and serve immediately.

Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver)

February 8, 2013

Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver) Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver) 2

Thai Green Chicken Curry with Rice Noodles

October 5, 2012

Asian Salmon Noodles

October 2, 2012