Tag Archives: noodle

Chicken & Vegetable Noodles with Mushroom & Miso Broth

Summer has officially ended and I write this post on a wet Wednesday morning having had to dig my rain mac out of the wardrobe. One of the positives that this means……its the start of Elix’s favourite time of year…..SOUP SEASON! Granted she isnt here to enjoy it as she is sunning herself in Italy but I have commenced Soup season in her absence and yesterday made a tasty, comforting, healthy and nutritious Asian Chicken soup.

Two ingredients which form the base of the soup and create a depth of earthy, umami flavour are miso and  mushrooms.

Miso is a Japanese fermented soya paste – known for aiding digestion as it is packed with good bacteria so is a probiotic. Miso is also a good source of vitamin K which is great for healthy skin, bones and heart. For any vegetarians out there – miso is a protein source too and great for energy.

Mushrooms are one of the best ways to get vitamin D into your diet – when we dont see the sun as much now that Autumn is upon us, this is much needed and mushrooms are the only vegetable which makes it’s own vitamin D when exposed to sunlight. Mushrooms are also a good source of iron, vitamin C and antioxidents.

The recipe is fairly speedy and easy –  feel free to switch in other veggies or meat (pork would work well) – even add a soft boiled egg in if you are looking for something more filling.

Serves 4
2tbsp Coconut Oil
1 leek – finely sliced
1 clove garlic – finely diced
1 tsp grated ginger
3 large handfuls of mixed mushrooms – chopped. I used portobello, shitake, oyster and enoki
1 small handful dried porini mushrooms soaked and diced
1.5 litres vegetable stock
1 large roast chicken breast – shredded (i used leftovers from my Sunday Roast!)
1tsp Soy Sauce
1tsp Mirin
1tbsp Miso
2 handfuls of chopped veg – i used mange tout and mini-corn
1 handful coriander – shredded
2 nests noodles – i used soba noodles but rice noodles or ramen would work well too
4 Spring Onions – sliced

Start by gently frying the leeks, garlic and ginger in the coconut oil until softened. Add the chopped fresh mushrooms and mix together. Add the porcini mushrooms – keep the soaking liquid to one side (drain through a fine seive to remove any sedement).
Add the soy, mirin and miso stirring through and once mixed 1- add the stock and porcini liquid. When the soup has reached a simmer, add the veggies and coriander and leave bubbling for 20 minutes. For the final 5 minutes add the noodles and check for seasoning – if you want more depth, add more miso and a tiny sprinkle of soy.
Once the noodles are cooked al dente, serve with a scatter of spring onions on top for some freshness.

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Zoodles & Noodles

Before i go any further, I should clarify that for the purposes of this recipe, I have re-named courgetti (which I usually associate with Pasta meals) to zoodles – associated with South East Asian noodle recipes. Both are spiralized courgettes, eaten raw and a good substitute for the carb-heavy noodle or spaghetti.

After a delightful afternoon tea at The Winter Garden at The Landmark in Marylebone I wanted a light and healthy dinner last night. The new butchers in Toots had some lovely Rump steak in and so an Oriental Beef and Zoodle salad was settled on for dins.
The recipe is quite bitty to cook im afraid. Each task is simple and once completed the ingredients are simply put to one side until ready to be mixed together for serving.

I am making my way through my nutrition diploma so trying to be mindful of the nutrional make-up of my meals. This salad is high in protein from the beef, wholewheat rice noodles and protein rich spinach. It also is low carb and low fat. Chilli and Ginger keep you feeling fuller for longer and brocolli is an excellent source of vitamin C.

Serves 2
1 thinly cut Rump Steak
1 Clove Garlic – grated
1 Courgette – spiralized for zoodles
1 handful Wholewheat Rice Noodles
3cm Ginger – grated
2tbsp Fish Sauce
2tbsp Rice Wine Vinegar
1tsp Sugar
2 handfuls spinach – shredded
6 Florets Broccolli
4 Spring Onions – finely sliced
1 Chilli – finely diced
1 handful Coriander
1 handful Cashews
2tbsp Sesame seeds

Marinade the steak in the garlic and ginger, rubbing into the meat and leave for 20 minutes.
Spoon the fish sauce, sugar and vinegar over the zoodles and leave to one side.
Cook the rice noodles (i usually place them in a large bowl, pour boiling water over them, and cover for 5 minutes until softened) and add them to the zoodles.
Shallow fry the broccoli in sesame oil until cooked through and slightly charred.
Dry fry the cashews and sesame seeds for a couple of minutes until fragrant and toasted.
Mix together the spring onions, spinach, chilli, coriander and broccolli into the zoodles and noodles.
Rub the steak in olive oil and place onto a searing hot pan for 2-3 minutes on each side (for medium rare steak). Take out of the pan and leave to rest for a few minutes before thinly slicing into strips.
Now we are finally ready to plate up. The zoodles, noodles and veg make up the base of the salad – make sure any excess dressing goes into the salad too. Place the steak slices on top and scatter with the cashews and sesame seeds.

Spicy Asian Noodle Soup with Low Fat Meatballs

I’ve been craving something like this for a while and after a rainy, grey Monday here in London and a pretty hardcore workout with my trainer at the gym, tonight was the night to try this.

The soup is light but punchy with chilli heat and I used 2% turkey mince for the meatballs, partly because I couldn’t find chicken mince in Sainsburys but also because turkey is leaner and better for protein content than other meats so good for after a workout.

Serves 2
1.5l chicken stock
1 onion – finely diced
1 carrott – finely diced
1 glove garlic – grated
3tbsp Sriracha chilli sauce
200g Turkey Mince
2tbsp Light Soy Sauce
2tbsp Sesame Oil
Sprinkle of white pepper
2 Nests Fine Egg Noodles
1 Red Chilli – sliced
2 Spring Onions – sliced
Sesame Seeds for serving

Slowly fry the onion, garlic and carrot in some oil until softened. Mix in the sriracha chilli sauce to coat the vegetables and then pour over the stock and leave to simmer.
To make the meatballs mix the mince, soy, white pepper and sesame oil together and then mould into 10-12 small meatballs. Lightly fry in some groundnut oil until cooked through and lightly browned on the outside – this shouldn’t take more than 8-10 minutes.
Pop the meatballs and noodles into the broth and leave to simmer until the noodles are cooked – should take about 6-8 minutes.
To serve, split into bowls and scatter the fresh chilli, spring onion and sesame seeds on top.

My “Mee Krob” – Thai Crispy Noodles

Its taken me a while to get this recipe on here and I don’t know why because it was so tasty and I was so proud of my little self for coming up with such a nice dinner, it’s one I want documented as I’m sure its going to be a regular dish on our dinner table!

Mee Krob is Thai for crispy noodles and this dish comprises pork and prawns with veg and noodles with a sweet and sour dressing scattered with delightful crispy noodles on top for crunch and toastiness. The dish is light, tasty and sweet and can be cooked with any meat or seafood, im keen to try prawn and tofu next time.

Serves 2
100g Vermicelli/Rice Noodles
50g Minced Pork
50g Prawns
6 Mushrooms -sliced
2 heads Pak Choi
4 Spring Onions – sliced
6 Mini Corn – sliced lengthways
40ml White Vinegar
40ml Fish Sauce
1tbsp Sugar
1 egg
1 Clove Garlic – finely diced
1 Red Chilli – finely diced
1 handful Coriander – chopped

So first for the crispy noodles – I shallow fried mine in sunflower oil in a small frying pan. Heat the oil and when hot, take a handful of the noodles and break up, gently scatter them in the oil, within seconds they will be puffing up and sizzling, remove them and place on some kitchen paper and put to one side. they should stay crispy when cooled.
Place the remaining noodles in a
bowl of boiling water, cover and leave to soften for 8 minutes.
Transfer the oil from the noodles to a wok or larger frying pan and cook the mince. Whilst the pork is cooking, mix together the vinegar, fish sauce and sugar until the sugar has dissolved. Add this dressing to the pan with the prawns and veggies and bring to the boil. Once the veggies have softened slightly add the garlic and chilli. Whisk the egg and season with a little salt and pepper, quickly pour this into the pan and stir so the egg scrambles and icorporates with the mixture. By now the noodles will have cooked and can be mixed in with the pork and prawns. Stir everything together and toss the coriander in for the last few seconds.
Serve with the crispy noodles scattered on top!

Yaki Soba…..my version!

I haven’t been feeling very well over the past few days and my healthy new year has succumbed to plenty of comfort food and cups of tea. 
As you will have noticed my menus this week have consisted of pies and my usual favourite happy dish of Vietnamese Salmon Salad.
Today I was craving Yaki Soba – hot with ginger and chilli, sweet with the yakisoba sauce and toasty with sesame packed full of nutritious veggies and protein fill of chicken. Goodness knows why this dish popped into my head as I haven’t had it in ages but once my mind was made up, off I trekked around Toots (wrapped up in two jumpers, scarf, hat and coat!) in search of sesame oil! Who would have thought it would be so hard to come by!
I researched a few recipes and they were all so different I just decided to make one up – yakisoba and yakiudon mean wok fried noodles so I figured I would just try the main yakisoba flavours add in a mixture of veggies and chicken and hope for the best!

Serves 2
Sesame Oil
1 Chicken Breast – thinly sliced
2 Portabello Mushrooms – sliced
2cm Ginger grated
2 Spring Onions – sliced
1/2 a Red Chilli – sliced
2 Handfuls of Spinach
1/4 Cauliflower cut into small florets
1/4 Brocolli cut into small florets
1tbsp Worcestershire Sauce
1tbsp Soy Sauce
1tsp Oyster Sauce
1tbsp Mirin
1/2 tsp Sugar
2 Nests of Buckwheat Noodles (either soba or udon)

Begin by cooking the noodles to instructions – should take 5-7 minutes.
I heated 2tbsp sesame oil in a large frying pan and seal the chicken, once beginning to caramelise add the mushrooms, spring onions, chilli, brocolli and cauliflower. As everything softens and cooks stir in the ginger and allow to infuse. Mix in the elements of the sauces and add sugar at the end to taste.
Finally scatter the spinach and mix together. Depending on how you like stir frys amend the dish as you like, for extra sweetness add more oyster sauce, for more kick be more generous with the chilli and ginger etc. The quantities above give a kick of heat with a good balance of sweet, salt and spice.
Once all is incorporated, add the noodles in and fry all together.
Serve with any accompaniment you wish, more chilli sauce, an egg, pickled ginger, beansprouts or just on its own!
Enjoy!

  

Another Asian Dinner – Laksa with Seabass

A cheeky little friend of mine jokes that all I ever cook and eat is Asian food – to be fair after a trio of home cooked Indian, Chinese and Vietnamese meals over the last few nights I can’t really argue and so i thought i would live up to this and blog about a Rick Stein Thai Laksa that  

 i made this evening for dinner.
I’ve been feeling poorly for the past few days and this soup was full of fresh herbs, comforting chilli heat and healthy fish and vegetables so was perfect to get me feeling better.

  
Ingredients (serves 2)
Soup
Groundnut Oil
450ml Stock (I used vegetable but Chicken or Fish would work too)
50g Egg Noodles
400ml Coconut Milk
50g Beansprouts
4 Spring Onions – sliced
2 Handfuls of Vegetables – I used mini-corn, tenderstem brocolli and pak choi
2 Fillets Seabass
1 Handful chopped mint, basil and coriander
Chilli Sambal (optional)
Lime Wedges to garnish
Laksa Paste
25g Shrimp Paste
3 Red Chillies
2 Lemongrass Stalks
25g Unroasted Cashew Nuts
2 Cloves Garlic
2.5cm Ginger
1tsp Ground Turmeric
1tsp Ground Coriander
1 Small Onion
Juice 1 Lime

Start with the laksa paste and blend all the ingredients in a food processor adding a couple of teaspoons of cold water if necessary until a smooth paste forms.
Fry the paste in some groundnut oil and stir for 10 minutes until fragrent. Add the stock and simmer for another 10 minutes.
Pop the noodles and vegetables into boiling water until almost cooked through (they will finish off later in the  main soup) and drain.
Add the coconut milk to the soup and mix. Add in the spring onions, beansprouts, noodles and vegetables and leave on a low heat.
Fry the seabass, skin side down in some olive oil for a couple of minutes on each side.
Spoon the laksa into a noodle bowl and sprinkle the fresh herbs on top. Place the seabass on top and if you like extra heat spoon some sambal and garnish with the lime.

We had seabass but the original recipe suggests grilled cod – I think anything would be lovely – mixed vegetables, tofu, chicken, prawns, mussels or beef – I think next time we will definitely be trying mixed seafood and if I get my way…tofu!