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Posts Tagged ‘Noodles’

Easy laksa

Rice noodles often get forgotten in the back of our larder. Much better to use them up in a soup or laksa like this one which is substantial enough for a main course. This recipe is gluten-free – the only reason we’re telling you that is because from now on we are going to add a gluten-free tag to any recipes that are gluten-free. So very soon you will be able to search JonoandJules for gluten-free recipes.

Wine Suggestion: We quite often plump for a Riesling when eating aromatic Thai dishes but have found another gem that works superbly for this hot, spicy, creamy, coconut dish: Alsace Pinot Gris. Often overlooked the richer styles favoured in Alsace provide a counterpoint to the heat and bring spices and texture of its own to the mix. For this dish we had a Bott-Geyl Points Cardinale, which is a Pinot d’Alsace, that is a blend of Pinot Blanc, Pinot Gris, Pinot Auxerrois and Pinot Noir. We found it both elegant and rich with a fresh attractive fruit and a breadth of flavour to match the Laksa. We’re on the lookout for more Pinot Gris and dishes to try now after the success of this match.

Chicken Noodle Laksa – serves 4

  • 2 chicken breasts, sliced into strips
  • 100g medium rice noodles
  • 3 tbsp sunflower oil
  • 6 scallions, finely sliced
  • 2 x 400g tins coconut milk
  • 2 tsp Thai fish sauce
  • 1 lemon grass stalk, bashed
  • juice of ½ lime
  • coriander leaves, to serve

FOR THE PASTE:

  • 6 scallions, sliced
  • 1 red chilli, deseeded and chopped
  • 4cm piece of fresh ginger, peeled and grated
  • 3 tbsp peanut butter
  • 2 tsp lime juice
  • 1 tbsp light muscovado sugar

Make the paste by putting all the ingredients in the small bowl of a food processor or mini food processor and whizz until finely chopped (if you don’t have one of these you can grind them with a pestle and mortar).

Spoon 2 tbsp of the paste into a bowl. Add the chicken strips, season well with salt and pepper and stir until evenly coated with the paste.

Put the rice noodles into a shallow dish and pour over boiling water from the kettle to cover. Leave for 10-15 minutes or until softened. Drain and refresh under cold running water, then snip into short lengths with kitchen scissors and set aside.

Heat a large frying pan or wok over a high heat. Add 2 tbsp of sunflower oil and when hot, tip in the chicken and fry quickly for about 3 minutes or until nicely coloured and just cooked. Remove with a slotted spoon and set aside.

Heat the rest of the oil in the same pan, then add the scallions and the remaining paste and fry for a minute. Add the coconut milk, fish sauce and lemon grass. Bring to the boil, then simmer for about 5 minutes.

Add the chicken to the soup and simmer for another 3-4 minutes. Divide the noodles between 4 deep bowls. Remove the lemon grass stalk from the soup and add the lime juice. Ladle the soup over the noodles and sprinkle with coriander leaves to serve.

(Original recipe from Mary Berry’s Foolproof Cooking, BBC Books, 2016.)

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Chiang Mai Turkey Noodles

We really meant to post this recipe before now, but we’re sure some of you still have a bit of turkey lurking in the freezer. Such a revitalising boost to the tastebuds after all the Christmas feasts. If the turkey is all done then try this the next time you have leftover roast chicken. Tone down the curry paste if you’re not so mad on the heat. The recipe comes from our obligatory Christmas cookbook which this year was ‘Food from Plenty’, by Diana Henry, and we highly recommend it!

Chiang Mai turkey noodles – serves 4 

  • groundnut or other flavourless oil
  • 1 onion or 6 shallots, sliced
  • 4 garlic cloves, sliced
  • 1 tsp ground turmeric
  • 2 tbsp red Thai curry paste
  • 400ml tin coconut milk
  • 200ml chicken stock (from a cube or stock pot is fine)
  • 350g leftover cooked turkey or chicken, in chunks
  • ½ tsp soft light brown sugar
  • 2 tsp fish sauce
  • juice of ½ lime
  • 400g egg noodles

To Serve:

  • 2 scallions, chopped fine on the diagonal
  • 1 red chilli, deseeded and shredded
  • 2 tbsp chopped coriander
  • lime wedges

Put a tbsp of the oil into a saucepan and sauté the onions until golden. Add the garlic and cook for another couple of minutes, then add the turmeric and curry paste. Stir for about a minute or until the spices are fragrant. Add the coconut milk and stock and bring to a simmer. Cook for 15 minutes.

Add the turkey and heat thoroughly.

Season with the sugar and fish sauce to taste (you may need to adjust the amount of lime/sugar).

Cook the noodles according to the pack. Divide between 4 bowls and spoon over the turkey and garnish with scallions, chilli and coriander. Serve lime wedges on the side.

(Original recipe from Food from Plenty by Diana Henry, Mitchel Beazley, 2010.)

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We’re always on the lookout for low-calorie dishes for weeknights (so we can afford to redress the balance at the weekend!) This one was tasty and helpfully used up some of the bits and pieces we had in the fridge.

Coconut, noodle & vegetable soup – to serve 4

  • 1-2 tbsp Thai curry paste (use whatever colour you’ve got)
  • 1 tsp groundnut (or other flavourless oil)
  • 700ml vegetable stock
  • 300ml reduced-fat coconut milk
  • 200g thick-rice noodles
  • 200g chestnut mushrooms, sliced
  • 140g sugar snap peas, halved
  • 100g beansprouts
  • 1½ tbsp Thai fish sauce
  • juice of 1 lime
  • 3 scallions shredded
  • some mint and coriander leaves to serve (if you have some)

Put a large pot over a medium heat. Cook the curry paste in the oil for a minute until it starts to release its aroma. Add the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 minutes, then stir in the mushrooms and sugar snaps. Cook for another 3 minutes, then add the beansprouts, fish sauce and lime juice. Take the pan off the heat.

Serve in bowls with some scallions, mint and coriander.

(Original recipe from BBC Good Food)

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This is really quick and healthy, with nice fresh flavours.

Asian Pork Noodle Salad – to serve 2

  • 100g rice noodles
  • 2 stalks of lemongrass, chopped
  • 2 shallots, finely chopped
  • 200g lean minced pork
  • ½ tsp soft brown sugar
  • small bunch coriander, roughly chopped
  • small bunch mint, roughly chopped
FOR THE DRESSING:
  • ½ garlic clove, crushed
  • 1 red chilli, finely chopped
  • ½ tbsp soft brown sugar
  • 2 limes, juiced
  • 1 tbsp fish sauce

Pour boiling water over the noodles and leave to soak according to the pack instructions. Drain and cool under running water.

Cook the lemon grass and shallots for a couple of minutes, then add the pork and cook until browned and cooked through. Stir in the sugar and stir to dissolve.

Mix the dressing ingredients together and toss with the noodles and pork, then add the coriander and mint and serve.

Drink with: a glass of Riesling – try with one of the slightly off-dry New Zealand styles.

(Original recipe from BBC Good Food)

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Tuna tataki noodles

Tataki is a Japanese way of preparing fish which involves searing it quickly, slicing thinly and serving with ginger that has been pounded into a paste.  This takes just 15 minutes to make and is fresh, tasty and healthy.

Tuna tataki noodles – to serve 2

  • 2 tuna steaks
  • 1 tsp black peppercorns, coarsely ground or cracked
  • 150g soba noodles, cooked according to the pack
  • 2 scallions, shredded
  • 1 tbsp groundnut oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 garlic clove, grated
  • ginger grated to make 1 tbsp

Rub the tuna with the black pepper and sear in a hot non-stick pan for 1 minute on either side. Rest for a couple of minutes before slicing into strips.

Divide the noodles between 2 bowls and add half the tuna strips to each. Top with the scallions.

Mix the rest of the ingredients together to form a paste and drizzle this over the tuna and noodles.

Wine Suggestion: Tuna is meaty fish but this dish is definitely not heavy so a light red wine, such as a Beaujolais would work well. Stick it into the fridge for a short time so it is slightly chilled and it will give the whole meal a zing.

(Original recipe from BBC Good Food.)

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If you’ve heard of Jamie’s 30 minute meals, well this is one of Jono and Jules’ 10 minute meals!

We have finally used the last of our Christmas turkey from the freezer – we draw the line at eating turkey leftovers in February. If you’ve eaten all your turkey already you can easily substitute some cooked chicken or prawns instead.

Sweet and sour noodle stir-fry (with turkey, chicken or prawns) – to serve 2 

  • 1 tbsp tomato purée
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • a pinch of chilli flakes
  • 1 tbsp sunflower oil
  • 4 scallions, roughly chopped
  • 200g cooked turkey/chicken/prawns, chopped
  • 2 x 150g packs straight to wok thick udon noodles
  • 2 tbsp roughly chopped coriander

Mix the tomato purée, soy sauce, white wine vinegar, caster sugar and chilli flakes in a small bowl. Heat the oil in a wok or a big frying pan. Add the scallions and garlic and stir-fry for 30 seconds. Add the turkey, chicken or prawns along with the noodles and stir to separate the noodles. Stir in the sauce and add a couple of tablespoons of water to thin the sauce a bit. Cover and cook for a couple of minutes or until everything is heated through. Sprinkle the coriander over before serving.

Wine Suggestion: Don’t have a top-quality Meursault as we found this didn’t really work – which was absolutely no fault of the wine! A better match would be a white wine with a little bit of sugar in it to complement the spicy flavours in the dish. Something like some Pinot Gris would work well (look for the sweetness indicators on the label if it comes from Alsace which is a great region for this grape).

(Original recipe from Sainsbury’s Magazine, January 2008.)

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A really quick and easy week-night supper with bags of freshness and flavour. It’s also infinitely variable depending on what crunchy vegetables you may have to hand. We would have added a couple of sliced red chillies if we’d had some!

Spicy Prawn Soup – to serve 4

  • 1 tbsp sunflower oil
  • 300g bag crunchy stir-fry vegetables
  • 140g shitake mushrooms, sliced
  • 2 tbsp Thai green curry paste
  • 400g can reduced-fat coconut milk
  • 200ml vegetable or fish stock
  • 300g medium straight-to-wok noodles
  • 200g large, raw prawns

Heat a wok, add the oil, and stir-fry the vegetables and mushrooms for a few minutes. Take out and set aside, then tip the curry paste into the pan and fry for a minute. Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 minutes until the prawns are cooked. Stir in the vegetables and serve.

(Original recipe from BBC Good Food)

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