I was making tofu salad from my last batch of homemade tofu, we needed something else, this was quick and complementary. I have made versions of this many times and always get frustrated with how the dressing fails to coat the noodles and the other vegetables etc get all clumped down the bottom of the bowl. I was actually quite pleased with this one, so here it is. Think key things are: slightly undercook the noodles and drain them well; don't skimp on the sauce; make veg / additions small and/or clingy so they stay in among the noodles as much as poss.
4 bundles of glass noodles
1 tbsp chopped fresh ginger
1/2 tbsp chopped fresh lemongrass
2 tbsp peanut butter
2 tbsp light miso
2 tbsp rice vinegar (or lime juice)
1 tsp sugar
1 tbsp light soy sauce
2 tsp mirin
2 tbsp peanuts
1/2 cup assorted little beansprouts (used lentils and alfalfa)
3/4 cup frozen sweetcorn, defrosted
1/4 cup coriander, chopped (or a mixture of coriander and mint)
Put the noodles in a pan of boiling water and simmer for about 5 min, until the bundles loosen and the noodles become bendy but not soft - make sure they are al dente. Drain and run under cold water to stop cooking quickly.
While the noodles are cooking you can start preparing the other ingredients: toast and crush the peanuts, defrost sweetcorn, wash and chop coriander, ginger, lemongrass. Put ginger and lemongrass in a small bowl with the peanut butter, miso, rice vinegar, sugar, soy sauce and mirin and whisk together with a fork. Check for consistency (should be runny but thick) and taste for sweet-sour-saltiness and modify.
Put the noodles in a serving bowl, add the peanut butter mixture and toss well with a spoon and fork so the noodles are all coated. Add the toasted crushed peanuts, sweetcorn, beansprouts and coriander (and/or mint), toss again and serve immediately.
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
Tuesday, March 25, 2014
Thursday, March 6, 2014
Creamy mushroom sauce (pancake day fail)
This is a basic white sauce made with vegan ingredients and intensified with mushroom powder. Then mixed with sauteed mushrooms, walnuts (and optional artichokes). The sauce comes out nice and thick and creamy, and the mushroom powder makes up for any flavour lost due to not using real milk or butter. My intention was to wrap pancakes around it (we attempted pancake day yesterday, one day late as I had no time on the day), but my pancakes completely failed and I don't understand why - they just kept sticking to the pan. I've used both pans and batter recipe many times before, am stumped. So anyway, we gave up and ate the sauce with noodles instead, which worked just as well - I guess pancake day this year was not meant to be.
For the sauce:
5/8 cup fake milk (used almond, soy might be better), heated
1 tbsp fake butter
1 tbsp flour
1 tsp mushroom powder
salt and pepper
For mushroom fry:
1 tbsp olive oil
2 cloves garlic, peeled and chopped
~5 medium-large mushrooms
1-2 tbsp chopped walnuts
1-2 tbsp chopped parsley
salt and pepper
Heat the milk. In a separate, small pan melt the butter. Add the flour to the butter and stir / let bubble for a few minutes (do not colour). Add the hot milk and mix well for a few minutes, until smooth and starting to thicken. Keep stirring and heating gently for a minute or two more, then add mushroom powder, salt and pepper to taste. Set aside.
In a medium frying pan, heat the olive oil, then add the garlic and sizzle for a minute or so before adding the mushrooms and walnuts. Cook for a few more minutes, until the mushrooms are lightly browned. Finally add the parsley, stir for a minute or so more, add salt and pepper to taste and turn off heat.
Mix the mushroom fry into the sauce, toss and then serve, either as a pancake filling or mixed through pasta.
For the sauce:
5/8 cup fake milk (used almond, soy might be better), heated
1 tbsp fake butter
1 tbsp flour
1 tsp mushroom powder
salt and pepper
For mushroom fry:
1 tbsp olive oil
2 cloves garlic, peeled and chopped
~5 medium-large mushrooms
1-2 tbsp chopped walnuts
1-2 tbsp chopped parsley
salt and pepper
Heat the milk. In a separate, small pan melt the butter. Add the flour to the butter and stir / let bubble for a few minutes (do not colour). Add the hot milk and mix well for a few minutes, until smooth and starting to thicken. Keep stirring and heating gently for a minute or two more, then add mushroom powder, salt and pepper to taste. Set aside.
In a medium frying pan, heat the olive oil, then add the garlic and sizzle for a minute or so before adding the mushrooms and walnuts. Cook for a few more minutes, until the mushrooms are lightly browned. Finally add the parsley, stir for a minute or so more, add salt and pepper to taste and turn off heat.
Mix the mushroom fry into the sauce, toss and then serve, either as a pancake filling or mixed through pasta.
Tuesday, December 31, 2013
Aromatic coconut and udon soup
S has rediscovered udon noodles in a big way - currently, they are (almost, besides gorgonzola pasta) his favourite thing. Times have changed from when he bought a packet and they lay unused for almost a year... Last night I was heading home before him and asked for dinner suggestions. He said udon (naturally), and followed up with coconut (inspired, I think, by a soup we had at the Thai place at the end of our road the other night). I started thinking about all the lovely aromatics we had squirreled in the freezer (lemongrass, galangal, ginger...) and the tin of coconut milk I had left over from my abandoned kefir experiments, and realised it was a brilliant idea!
1 star anise
~2 tbsp chopped lemongrass
2 inch piece galangal, peeled and sliced
2 inch piece ginger, peeled and chopped into matchsticks
2 dried red chillies
1-2 lime leaves (optional)
good handful of fresh coriander, chopped (stalky parts and leafy parts separated)
1 tin coconut milk
~1-2 tbsp light soy sauce
juice of 1 lime
water
hot chilli sauce
2 (single serving) packets of udon
1 small onion, peeled and sliced lengthways into bitesize pieces
2 medium carrots, peeled and sliced into coins
1/2 a pack of extra firm tofu, drained and chopped into ~2 x 2 x 1 cm chunks
3 large-ish button mushrooms, trimmed and chopped into sixths lengthwise
3 smallish tomatoes, cut into sixths (or use cherry tomatoes)
Put the star anise, lemongrass, galangal, ginger, dried chillies, lime leaves (if using) and the stalky bits of coriander into a saucepan and add the coconut milk, soy sauce, and lime juice. Add ~1-2 cups of water and bring gently to a simmer. Taste for saltiness, acid, thickness/intensity of coconut milk, and add more soy sauce, lime juice or boiling water accordingly. Put in the udon, onion, carrots and tofu and bring back up to a simmer. Turn off and let sit for 10 minutes or so before checking the flavour balance again. Adjust as before, also add a few drops of hot sauce if you think it needs to be spicier. A few minutes before serving, add the mushrooms, tomatoes, and the leafy parts of the coriander. Bring back up to simmering point, check all the vegetables and the udon are cooked, turn off the heat and serve the soup. Avoid eating the star anise, the big pieces of galangal, and the dried chillies.
Really good. Quick (veg preparation the most time consuming step), and super easy / minimal washing up - just one board, one knife and one big pan (besides bowls and spoon+forks). Most of the stuff is either always in the storecupboard or basic veg and herbs. Veg could be varied (brassicas nice); as could noodles / it could be served with rice on the side instead. Lovely, warming, filling, aromatic and comforting for a cold, cold, end-of-year day.
1 star anise
~2 tbsp chopped lemongrass
2 inch piece galangal, peeled and sliced
2 inch piece ginger, peeled and chopped into matchsticks
2 dried red chillies
1-2 lime leaves (optional)
good handful of fresh coriander, chopped (stalky parts and leafy parts separated)
1 tin coconut milk
~1-2 tbsp light soy sauce
juice of 1 lime
water
hot chilli sauce
2 (single serving) packets of udon
1 small onion, peeled and sliced lengthways into bitesize pieces
2 medium carrots, peeled and sliced into coins
1/2 a pack of extra firm tofu, drained and chopped into ~2 x 2 x 1 cm chunks
3 large-ish button mushrooms, trimmed and chopped into sixths lengthwise
3 smallish tomatoes, cut into sixths (or use cherry tomatoes)
Put the star anise, lemongrass, galangal, ginger, dried chillies, lime leaves (if using) and the stalky bits of coriander into a saucepan and add the coconut milk, soy sauce, and lime juice. Add ~1-2 cups of water and bring gently to a simmer. Taste for saltiness, acid, thickness/intensity of coconut milk, and add more soy sauce, lime juice or boiling water accordingly. Put in the udon, onion, carrots and tofu and bring back up to a simmer. Turn off and let sit for 10 minutes or so before checking the flavour balance again. Adjust as before, also add a few drops of hot sauce if you think it needs to be spicier. A few minutes before serving, add the mushrooms, tomatoes, and the leafy parts of the coriander. Bring back up to simmering point, check all the vegetables and the udon are cooked, turn off the heat and serve the soup. Avoid eating the star anise, the big pieces of galangal, and the dried chillies.
Really good. Quick (veg preparation the most time consuming step), and super easy / minimal washing up - just one board, one knife and one big pan (besides bowls and spoon+forks). Most of the stuff is either always in the storecupboard or basic veg and herbs. Veg could be varied (brassicas nice); as could noodles / it could be served with rice on the side instead. Lovely, warming, filling, aromatic and comforting for a cold, cold, end-of-year day.
Sunday, August 4, 2013
Purple noodles with purple carrots and chickpeas
1 bunch purple carrots, scrubbed, trimmed and roughly chopped
2 purple spring onions, cleaned, trimmed and chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1-2 tbsp tahini
2 tsp honey
2 tsp soy sauce
1 tsp mirin
1 tbsp rice vinegar
2 tsp sesame oil
3/4 cup chickpeas, defrosted and mashed roughly with a fork
1/2 an avocado, peeled and roughly chopped 1-2 tbsp sesame seeds, toasted
1-2 tbsp fresh coriander, chopped
Put the carrots on to steam until just done. Refresh in cold water immediately. Put the purple noodles in a pan of boiling, slightly salted water and cook until just tender, about 10-15 min. Run under cold tap to stop cooking. Put the spring onion, ginger, tahini, honey, soy, mirin, vinegar and sesame oil in a serving bowl and mix together to make the dressing. Add the noodles and toss to coat. Add the mashed chickpeas, steamed carrots, chopped avocado, coriander and toasted sesame seeds, toss, taste for seasoning and eat.
I like the coriander, avocado, sesame, carrots and chickpeas together, and the noodles, but the dressing is not quite right - it needs to be brighter and cleaner, and the tahini creaminess is wrong here. Still, all the purple stuff is awesome.
Sunday, April 7, 2013
Miso soup as a meal
This is very simple. But good. Use whatever vegetables you like, and just make sure to add them in an order that ensures they are all cooked at the same time. The tofu and udon make it bigger, heartier and into a full meal, but they are optional too. Use whatever kind of miso takes your fancy / fits with the vegetables you chose.
1 small onion, peeled and finely sliced
1 large carrot, peeled and cut into thin half moons
1/2 a watermelon radish, peeled and cut into thin slices similar sized to the carrot
1 serving sized packet udon noodles
2 in block of tofu (any kind), diced
2 in piece of cabbage, thinly sliced
3 spring onions, trimmed and sliced
5 mushrooms, sliced
light miso, 4 tbsp or more
water
Put the onion, carrot and radish in a large saucepan with about a litre of water. Bring to the boil and simmer for ~10 min, until the veg are nearly cooked but still a little crunchy. Add the noodles and tofu, bring back to the boil and cook for a few more minutes. Add the cabbage, spring onions and mushrooms, bring to the boil and simmer until all the ingredients are just cooked (a minute or so). Finally, take a ladleful of the liquid from the pan and mix it in a small bowl with the miso, then transfer this mixture back to the pan and stir until combined. Alternatively, you can mix the miso and liquid in your own bowl and then add a serving of soup and mix it up before eating.
1 small onion, peeled and finely sliced
1 large carrot, peeled and cut into thin half moons
1/2 a watermelon radish, peeled and cut into thin slices similar sized to the carrot
1 serving sized packet udon noodles
2 in block of tofu (any kind), diced
2 in piece of cabbage, thinly sliced
3 spring onions, trimmed and sliced
5 mushrooms, sliced
light miso, 4 tbsp or more
water
Put the onion, carrot and radish in a large saucepan with about a litre of water. Bring to the boil and simmer for ~10 min, until the veg are nearly cooked but still a little crunchy. Add the noodles and tofu, bring back to the boil and cook for a few more minutes. Add the cabbage, spring onions and mushrooms, bring to the boil and simmer until all the ingredients are just cooked (a minute or so). Finally, take a ladleful of the liquid from the pan and mix it in a small bowl with the miso, then transfer this mixture back to the pan and stir until combined. Alternatively, you can mix the miso and liquid in your own bowl and then add a serving of soup and mix it up before eating.
Wednesday, July 18, 2012
Basic stir-fry
It's been killer-hot for a while now, so we've got a little tired of only eating bread and salad and have been running through our repertoire of quick-hob-cook, simple dinners. I used to do quick stir-fries like this often, don't know why I stopped, they're good:
(for 2 people)
2 portions of noodles or rice (any kind will do: have done with udon noodles or sorghum noodles recently - for a real quick-cook obviously noodles are quicker than rice)
1 1/2 tbsp veg oil plus 1/2 tbsp sesame oil
2 cloves garlic, finely chopped
1 in piece of ginger, peeled and finely chopped
sesame seeds
firm tofu, ~1 cm dice
1 onion, finely sliced (or 3 spring onions, roughly chopped)
some combination of peppers, mushrooms, carrot, courgette, all finely sliced into matchsticks or so
spinach / chard, roughly chopped
beansprouts
fresh coriander, roughly chopped
soy sauce
sweet chilli sauce
lime juice
Really, anything goes on this one - all it takes is veggies and a pan. First, get the rice or noodles cooking - keep an eye on them and drain when done - do this in parallel to prepping and cooking the veg.
Heat the oils together over a med-high heat, then add the garlic and ginger. Stir fry a few minutes then add the onion and any harder veg like carrots; also add the sesame seeds. Fry a few more min then add softer veg like courgette, pepper or mushrooms; also add tofu. Next add the green stuff that cooks really quick - beansprouts, spinach, chard and stir fry for a few more minutes. At the last moment you can stir fry in an egg if you like: clear a space in the pan and break the egg into it, then move the egg around against the hot pan as it cooks to break it up and mix it into the veg. Turn off the heat and add the coriander, soy sauce, sweet chilli sauce and lime juice to taste (more can be added at the table).
Either serve the stir fry over the rice / noodles or mix the rice/noodles into the stir fry in the pan and re heat a little.
(for 2 people)
2 portions of noodles or rice (any kind will do: have done with udon noodles or sorghum noodles recently - for a real quick-cook obviously noodles are quicker than rice)
1 1/2 tbsp veg oil plus 1/2 tbsp sesame oil
2 cloves garlic, finely chopped
1 in piece of ginger, peeled and finely chopped
sesame seeds
firm tofu, ~1 cm dice
1 onion, finely sliced (or 3 spring onions, roughly chopped)
some combination of peppers, mushrooms, carrot, courgette, all finely sliced into matchsticks or so
spinach / chard, roughly chopped
beansprouts
fresh coriander, roughly chopped
soy sauce
sweet chilli sauce
lime juice
Really, anything goes on this one - all it takes is veggies and a pan. First, get the rice or noodles cooking - keep an eye on them and drain when done - do this in parallel to prepping and cooking the veg.
Heat the oils together over a med-high heat, then add the garlic and ginger. Stir fry a few minutes then add the onion and any harder veg like carrots; also add the sesame seeds. Fry a few more min then add softer veg like courgette, pepper or mushrooms; also add tofu. Next add the green stuff that cooks really quick - beansprouts, spinach, chard and stir fry for a few more minutes. At the last moment you can stir fry in an egg if you like: clear a space in the pan and break the egg into it, then move the egg around against the hot pan as it cooks to break it up and mix it into the veg. Turn off the heat and add the coriander, soy sauce, sweet chilli sauce and lime juice to taste (more can be added at the table).
Either serve the stir fry over the rice / noodles or mix the rice/noodles into the stir fry in the pan and re heat a little.
Thursday, July 12, 2012
Summer rolls
The weather has eased off a bit these last few days, but it's still been hot. We've been eating a lot of salads (exciting salads, with lettuce from Mike and fried fresh garlic (from ECO), courgette (from my secret garden) and tempeh, and so forth, but still just salads), there have been a few nights late getting back from work / play and not feeling like cooking, and Monday we went for awesome dumplings and edamame/fresh tofu/mustard greens @ Gourmet Dumpling House in Chinatown after investing in a tent @ Hilton Tent City (both were wonderful places).
So anyway, Tuesday S bought a summer roll for lunch and we were like: these are really good, why haven't we made them for ages? And last night I got home and he'd started prepping them - yesssss. They are the soft, rice paper wrapped rolls often seen in Vietnamese food places, filled with fine white noodles, tofu and fresh herbs / veggies. I've seen them called fresh rolls as well, but 'summer rolls' seems really appropriate for right now.
(made about 8)
For the rolls:
8-10 circular rice noodle sheets
1 portion fine white rice (or bean) noodles, cooked until done (few minutes), drained and run under cold water to cool
1/4 cucumber, chopped into large matchsticks (or raw courgette)
1 medium carrot, peeled and chopped into large matchsticks, steamed until just tender
2 pieces dry or firm tofu, sliced into pieces similar to the veggies
beansprouts
lettuce
fresh coriander
fresh mint
For peanut dipping sauce:
2 tbsp peanut butter
1 tbsp sweet chilli sauce
1 in piece of fresh ginger, finely chopped
1 tsp tamarind paste
1-2 tsp soy sauce
To assemble the rolls, fill a large bowl with hot water. Take a rice noodle sheet and immerse in the water. Soak for a few seconds, until it is soft. It will become quite fragile, so remove it carefully and spread out on a flat board. Put a ~rectangular pile of noodles in the middle of the circle. Arrange cucumber, tofu, carrot, coriander, mint, lettuce and beansprouts in ~a line along the middle of the noodle pile (any combination will do really, at a minimum you probably want carrot, cucumber, tofu and coriander). Then roll it up: fold up one side, tuck in the ends, then roll and close as tightly as you can. The rice sheets will be a bit sticky and it should hold together reasonably well.
To make the dipping sauce, mix all the ingredients together in a small bowl until well combined, then add water until a good consistency is reached.
These were really good - exactly right for these warm nights, simple, quick, and just as good as any I've eaten anywhere. I packed some up in a box lined with lettuce leaves and that seemed to help stop them from sticking.
So anyway, Tuesday S bought a summer roll for lunch and we were like: these are really good, why haven't we made them for ages? And last night I got home and he'd started prepping them - yesssss. They are the soft, rice paper wrapped rolls often seen in Vietnamese food places, filled with fine white noodles, tofu and fresh herbs / veggies. I've seen them called fresh rolls as well, but 'summer rolls' seems really appropriate for right now.
(made about 8)
For the rolls:
8-10 circular rice noodle sheets
1 portion fine white rice (or bean) noodles, cooked until done (few minutes), drained and run under cold water to cool
1/4 cucumber, chopped into large matchsticks (or raw courgette)
1 medium carrot, peeled and chopped into large matchsticks, steamed until just tender
2 pieces dry or firm tofu, sliced into pieces similar to the veggies
beansprouts
lettuce
fresh coriander
fresh mint
For peanut dipping sauce:
2 tbsp peanut butter
1 tbsp sweet chilli sauce
1 in piece of fresh ginger, finely chopped
1 tsp tamarind paste
1-2 tsp soy sauce
To assemble the rolls, fill a large bowl with hot water. Take a rice noodle sheet and immerse in the water. Soak for a few seconds, until it is soft. It will become quite fragile, so remove it carefully and spread out on a flat board. Put a ~rectangular pile of noodles in the middle of the circle. Arrange cucumber, tofu, carrot, coriander, mint, lettuce and beansprouts in ~a line along the middle of the noodle pile (any combination will do really, at a minimum you probably want carrot, cucumber, tofu and coriander). Then roll it up: fold up one side, tuck in the ends, then roll and close as tightly as you can. The rice sheets will be a bit sticky and it should hold together reasonably well.
To make the dipping sauce, mix all the ingredients together in a small bowl until well combined, then add water until a good consistency is reached.
These were really good - exactly right for these warm nights, simple, quick, and just as good as any I've eaten anywhere. I packed some up in a box lined with lettuce leaves and that seemed to help stop them from sticking.
Thursday, June 30, 2011
Sesame noodles / lemony courgette and chickpeas
I remembered about the Brookline farmers' market as I was riding home today. I was just in time to catch the last few things on the last stall as it was packing up. And they were exciting things - a bunch of chard (mostly white but some ruby), a handful of garlic flower buds (scapes? they were labelled as), and a hard-sold light-green squash which is apparently super sweet and was only 50c. $2.50 for the lot - not bad I think.
Anyway, I'll get onto those over the weekend...
For today...
Sesame noodles
60g sesame seeds
2 bundles (200g) soba noodles
3-4 spring onions, thinly sliced
5 tsp soy sauce
2 tsp rice vinegar
2 tsp honey
2 tsp sesame oil
Toast the sesame seeds in a dry frying pan. Put the noodles in a pan of boiling, slightly salted water and cook til done (~5-6 min). Put the noodles under cold water til cold. Prep the spring onions. Mix the remaining ingredients in serving bowl. Add the noodles and spring onions and toss. Add sesame seeds and toss some more. Chill for an hour before serving, ideally.
Lemony courgette and chickpeas
~250g courgette (1 large, in this case)
zest of half a lemon and juice of ~1 whole lemon
8 basil leaves
3-4 tbsp olive oil
salt
good handful of chickpeas (~100g when cooked)
Zest the lemon into a bowl and squeeze in the juice. Finely shred the basil and add to the lemon. Add the olive oil and mix with a fork. Add the chickpeas and some salt to taste and mix up. Cut the courgette into thin ribbons lengthwise using a peeler. Heat a little olive oil in a frying pan and fry the ribbons til golden brown and floppy, putting into the bowl with the other ingredients as they are ready. Toss all together when done, and serve with/on toasted bread if you have some.
I also made the classic silken tofu salad. Good times.
The lemony courgette was really nice and summery. Was quite oily, which was not really necessary - could get the olive oil flavour better with less - might try grilling or baking the courgette slices in future to avoid the frying in future, since frying is a pain and adds oil. Could also cut down the oil overall.
The sesame noodles I made once, years ago, made a mental note that they were good and then never bought any soba noodles. We got some the other day on our mission to the Chinese supermarket in Quincy so it seemed like time to trot it out again. I can confirm that it is good, and super simple too.
Anyway, I'll get onto those over the weekend...
For today...
Sesame noodles
60g sesame seeds
2 bundles (200g) soba noodles
3-4 spring onions, thinly sliced
5 tsp soy sauce
2 tsp rice vinegar
2 tsp honey
2 tsp sesame oil
Toast the sesame seeds in a dry frying pan. Put the noodles in a pan of boiling, slightly salted water and cook til done (~5-6 min). Put the noodles under cold water til cold. Prep the spring onions. Mix the remaining ingredients in serving bowl. Add the noodles and spring onions and toss. Add sesame seeds and toss some more. Chill for an hour before serving, ideally.
Lemony courgette and chickpeas
~250g courgette (1 large, in this case)
zest of half a lemon and juice of ~1 whole lemon
8 basil leaves
3-4 tbsp olive oil
salt
good handful of chickpeas (~100g when cooked)
Zest the lemon into a bowl and squeeze in the juice. Finely shred the basil and add to the lemon. Add the olive oil and mix with a fork. Add the chickpeas and some salt to taste and mix up. Cut the courgette into thin ribbons lengthwise using a peeler. Heat a little olive oil in a frying pan and fry the ribbons til golden brown and floppy, putting into the bowl with the other ingredients as they are ready. Toss all together when done, and serve with/on toasted bread if you have some.
I also made the classic silken tofu salad. Good times.
The lemony courgette was really nice and summery. Was quite oily, which was not really necessary - could get the olive oil flavour better with less - might try grilling or baking the courgette slices in future to avoid the frying in future, since frying is a pain and adds oil. Could also cut down the oil overall.
The sesame noodles I made once, years ago, made a mental note that they were good and then never bought any soba noodles. We got some the other day on our mission to the Chinese supermarket in Quincy so it seemed like time to trot it out again. I can confirm that it is good, and super simple too.
Tuesday, May 17, 2011
Cold peanut noodle salad / chickpea avocado salad
Reinventing leftovers - to make something interesting.
We had some wonderful asparagus (from the farm shop on the way to Bboro) - really fresh and tender. Even the shoots as big as my finger were super tender. I just steamed them for 5-10min then we ate them with a little 'butter' and salt and pepper. Soooo good - could have eaten them forever.
Cold peanut noodle salad
We had noodles and some leek flower with dried tofu left from yesterday's dinner so I decided to make it into a salad.
~500g cooked green ribbon noodles
1 cup mixed fried dry tofu and leek flowers
~1 1/2 tbsp coriander, chopped
~1 1/2 tbsp mint, chopped
For dressing:
2 tbsp unsalted peanut butter
1 tbsp miso paste
1 tbsp umeboshi plum vinegar
1 tbsp maple syrup
1 tbsp lemon juice
Put the dressing ingredients in bottom of medium bowl and mix well together - taste to check balance (the plum vinegar is quite sour and the miso quite salty). Tear the noodles into manageable sized pieces and add. Mix well together. Add tofu / leek flower and herbs and mix.
Chickpea avocado salad
I prepped a whole load of chickpeas and blackeyed peas at the weekend - this is chickpeas, combined with some stuff out the fridge that needed using (incl a beautifully ripe avocado from TJs - I bought organic because it seemed to be cheaper that day - is it worth buying organic more often?)...
2 cups cooked chickpeas
1 small ripe avocado, roughly chopped
3/4 a small yellow bell pepper, roughly chopped
1 1/2 tbsp coriander, chopped
1 1/2 tbsp mint, chopped
good squeeze of lemon juice
olive oil
salt+pepper
Put all ingredients into a bowl, toss and serve.
We had some wonderful asparagus (from the farm shop on the way to Bboro) - really fresh and tender. Even the shoots as big as my finger were super tender. I just steamed them for 5-10min then we ate them with a little 'butter' and salt and pepper. Soooo good - could have eaten them forever.
We had noodles and some leek flower with dried tofu left from yesterday's dinner so I decided to make it into a salad.
~500g cooked green ribbon noodles
1 cup mixed fried dry tofu and leek flowers
~1 1/2 tbsp coriander, chopped
~1 1/2 tbsp mint, chopped
For dressing:
2 tbsp unsalted peanut butter
1 tbsp miso paste
1 tbsp umeboshi plum vinegar
1 tbsp maple syrup
1 tbsp lemon juice
Put the dressing ingredients in bottom of medium bowl and mix well together - taste to check balance (the plum vinegar is quite sour and the miso quite salty). Tear the noodles into manageable sized pieces and add. Mix well together. Add tofu / leek flower and herbs and mix.
Chickpea avocado salad
I prepped a whole load of chickpeas and blackeyed peas at the weekend - this is chickpeas, combined with some stuff out the fridge that needed using (incl a beautifully ripe avocado from TJs - I bought organic because it seemed to be cheaper that day - is it worth buying organic more often?)...
2 cups cooked chickpeas
1 small ripe avocado, roughly chopped
3/4 a small yellow bell pepper, roughly chopped
1 1/2 tbsp coriander, chopped
1 1/2 tbsp mint, chopped
good squeeze of lemon juice
olive oil
salt+pepper
Put all ingredients into a bowl, toss and serve.
Friday, April 8, 2011
Edamame noodles (+superquick)
~250g frozen edamame
~200g fine / glass noodles
2 spring onions, finely sliced
2 cloves garlic, minced
1 tbsp canola oil
1 small chili, finely chopped
1 tbsp coriander, chopped
1 tbsp mint, chopped
1 1/2 tbsp sesame seeds, lightly toasted
sauce ingredients:
1 tbsp ginger, finely chopped
1 tsp tamarind paste
1/2 tsp soy sauce
1 tbsp sugar
1/2 tsp salt
1 tbsp canola oil mixed with sesame oil
juice of 2 limes
Prepare the ingredients. Defrost the edamame in hot water. Put the noodles in hot water for 5-10 min til softened but not soggy. Drain and put aside. Mix the sauce ingredients in a small bowl. Heat the oil in a large frying pan and then add the garlic. Cook until just starting to brown, then add noodles, edamame and sauce. Remove from the heat and mix up. Then add the onions, chili and herbs. Return to heat and stir until heated through. Serve sprinkled with the sesame seeds.
Superquick version
I had about half an hour to get ready to go out, needed to eat something, so decided to do a variant on this and make it superquick.
1 nest (~100g) fine noodles
generous handful frozen edamame
handful frozen sweetcorn
1 tbsp sesame seeds, lightly toasted
sauce ingredients:
1 1/2 tbsp tahini (or peanut butter)
1 tsp tamarind paste
1 1/2 tbsp sweet chili sauce
1 tbsp rice vinegar (or lime juice)
1/2 tbsp root ginger, finely chopped
1 tsp soy sauce
1 tbsp mint leaves
1 tbsp coriander
1/2 a small cucumber
1-2 spring onions
~50g firm tofu, diced into pieces to taste
~1/2 an avocado, chopped into chunks
Pour boiling water over the noodles in a bowl. Add the frozen edamame and sweetcorn. Leave to soften / defrost. In the meantime wash and chop everything that needs to be chopped (herbs, cucumber, ginger, spring onion, avocado, tofu), and toast the sesame seeds. When the noodles are soft drain them and the beans and set aside. In the same bowl, mix the sauce ingredients in the bottom. Add the noodle / bean mix and mix up well. Add the rest, mix and eat. Took about 15min beginning to end, tops.
~200g fine / glass noodles
2 spring onions, finely sliced
2 cloves garlic, minced
1 tbsp canola oil
1 small chili, finely chopped
1 tbsp coriander, chopped
1 tbsp mint, chopped
1 1/2 tbsp sesame seeds, lightly toasted
sauce ingredients:
1 tbsp ginger, finely chopped
1 tsp tamarind paste
1/2 tsp soy sauce
1 tbsp sugar
1/2 tsp salt
1 tbsp canola oil mixed with sesame oil
juice of 2 limes
Prepare the ingredients. Defrost the edamame in hot water. Put the noodles in hot water for 5-10 min til softened but not soggy. Drain and put aside. Mix the sauce ingredients in a small bowl. Heat the oil in a large frying pan and then add the garlic. Cook until just starting to brown, then add noodles, edamame and sauce. Remove from the heat and mix up. Then add the onions, chili and herbs. Return to heat and stir until heated through. Serve sprinkled with the sesame seeds.
Superquick version
I had about half an hour to get ready to go out, needed to eat something, so decided to do a variant on this and make it superquick.
1 nest (~100g) fine noodles
generous handful frozen edamame
handful frozen sweetcorn
1 tbsp sesame seeds, lightly toasted
sauce ingredients:
1 1/2 tbsp tahini (or peanut butter)
1 tsp tamarind paste
1 1/2 tbsp sweet chili sauce
1 tbsp rice vinegar (or lime juice)
1/2 tbsp root ginger, finely chopped
1 tsp soy sauce
1 tbsp mint leaves
1 tbsp coriander
1/2 a small cucumber
1-2 spring onions
~50g firm tofu, diced into pieces to taste
~1/2 an avocado, chopped into chunks
Pour boiling water over the noodles in a bowl. Add the frozen edamame and sweetcorn. Leave to soften / defrost. In the meantime wash and chop everything that needs to be chopped (herbs, cucumber, ginger, spring onion, avocado, tofu), and toast the sesame seeds. When the noodles are soft drain them and the beans and set aside. In the same bowl, mix the sauce ingredients in the bottom. Add the noodle / bean mix and mix up well. Add the rest, mix and eat. Took about 15min beginning to end, tops.
Subscribe to:
Posts (Atom)