Asian Noodles
Using your Noodle
Serves 4
I am blessed to come from a mixed race family so I was into Asian flavours right from the start. Couple this with an upbringing in Darwin – a truly Asian city – and you get a passion for bright, fresh, tasty food with zing. So here is a meal that’s easy to put together. Better still, it tastes great AND is really good for you. It’s also really versatile as you can use any vegetables or meat you like. I use the ones listed because I like the colour and the crunch of them and the way they compliment each other. Sometimes if I’ve got some bok choy, mushrooms or broccoli in the fridge (or in the garden) I add that too. It’s really up to you and your tastes.
The most important part of this dishes success is preparation – if you get everything ready beforehand this dish is a breeze to throw together and you will be sitting down to eat in minutes.
ingredients
3 – 4 cloves of Garlic chopped finely
2.5cm chunk of Ginger chopped finely
1 stalk of Lemon grass
1 Large red chilli
3 Spring onions
1 Red capsicum
Good handful of Green or snake beans
Fresh coriander, basil to garnish
Bean sprouts
1 lemon or lime
Protein – chicken, pork, prawns, beef, tofu – whatever you like - enough for 4 - about 150/180gm per person
Rice noodles
Soya sauce or Tamari (wheat free soya)
Sesame oil
Vegetable oil
It is all in the preparation:
Boil a large pot of water and place half the packet of noodles in. Leave to boil for 2 minutes then take off heat. Check them – take a bite to make sure they are cooked enough – they should be al dente. Drain and set aside
Meanwhile, using the firm white part of the lemon grass chop finely.
Cut the chilli in half lengthways and remove the seeds. Chop one half finely and the other half slice in thin pieces for garnish at the end
Use the white part of the spring onion and cut them finely. The green part is cut into 2.5cm lengths
Chop the top off the capsicum and then cut it in half lengthways. Clean out the seeds and then slice
Top and tail your beans and cut them the same length as the capsicum
Slice up your meat – if you are using chicken get the thigh fillet as it is moister and tastier than the breast. Clean all the fat away and then slice thinly. Do the same if you’re using beef. If I’m using pork I usually go for pork belly. I cut off the skin and then slice the pork. I know it is more fattening than fillet, but it tastes sooo good and really adds to the flavours of the dish. Prawns should be peeled and de-veined. I normally leave the tail on because it looks good and I love eating them with my fingers!
Right let’s get down to cooking:
Heat your wok or pan to a very high heat, then add the vegetable oil.
Cook your meat first and when it is just done remove it from the pan
Clean your pan with some paper towel, add more oil and throw your garlic, ginger, chilli, white parts of the spring onion and lemongrass in. Be careful not to burn the garlic – keep stirring and allow the flavours to blend. You will smell the most incredible aroma
Next the capsicum and the beans. Stir through and cook for only a couple of minutes. You want them to still be crunchy
Put your meat with all its perfect juices back in the pan
Rinse the noodles under some water to loosen them up, drain and add them to the pan. Give it a mix
Now it’s time to dress your dish…
Splash in your soy or tamari to taste. I add a little, mix it through then taste and then add more if I need to – you can always add more but you can’t take it back so bit by bit is my rule
Once you have the balance of flavours right for you, add a handful of beansprouts to the pan, mix and plate your noodles up
It is now that I add a splash of sesame oil. I love the intense taste it brings to the dish. It is an acquired taste so if you are using it for the first time, be careful – you don’t want your noodles to be overshadowed by it or too oily
Now I add ripped up pieces of fresh basil, coriander and the sliced chilli
Place a wedge of lemon or lime on the side of the plate, grab some chopsticks and get into it!