Some slurpingly good recipes adapted from the recipe book Wagamama, Ways with Noodles by Hugo Arnold
THAI NOODLES WITH PRAWNS
Serves 4
200g wide Thai-style rice noodles
60ml vegetable oil
15ml red curry paste
24 raw, peeled prawns
2 garlic cloves, crushed
2 small pak choi, sliced lengthways
250ml frozen peas, defrosted
100g baby corn, sliced lengthways
small bunch of coriander, stems chopped finely, leaves reserved
200ml coconut milk
15ml fresh lime juice
30ml fish sauce
20ml brown sugar
salt and white pepper
Cook the noodles according to the instructions on the packet, drain and refresh under cold water.
Heat the oil in a wok and when hot add the curry paste, stir-fry for 2 minutes and then add the prawns and garlic.
Cook until the prawns start to lose their raw colour, about 4 minutes. Transfer to a bowl and set aside.
Add the pak choi, peas, baby corn and coriander stems to the wok and stir-fry for 3-4 minutes or until the vegetables start to wilt.
Return the prawns along with the coconut milk, lime juice, fish sauce and sugar. Season, add the noodles and cook for 3-4 minutes until warmed through.
Serve with a scattering of coriander leaves and lime wedge.
SALMON CURRY WITH RICE NOODLES
Serves 4
30ml peanut oil
1 red onion, finely chopped
5-10ml red curry paste
250ml coconut milk
10ml brown sugar
15-20ml fish sauce
10ml grated lime rind
25ml lime juice
4 salmon fillets
200g thick rice noodles, soaked in hot water until soft
45ml chopped basil
45ml chopped mint
Heat the oil in a frying pan and fry the onion over a medium heat until soft.
Add the curry paste and fry until fragrant. Stir in the coconut milk, sugar, fish sauce, lime rind and juice. Simmer for 5 minutes.
Add the salmon fillets to the pan and cook gently until the fish is cooked to your liking. Stir in the basil and mint.
Stir in the cooked, drained rice noodles and serve with lime wedges.
STIR-FRIED GREENS WITH PLUM SAUCE
Serves 4
200g egg noodles
30ml oil
150g broccoli florets
1 red onion, cut into thin wedges
15ml chopped ginger
10ml chopped garlic
1 red chilli, seeded and chopped
2 pak choi, trimmed and roughly chopped
1 red pepper, sliced
100g mange tout, halved diagonally
60ml plum sauce
30ml soy sauce
250ml vegetable stock
30ml cornflour mixed to a paste with some of the chicken stock
salt and pepper
Soak the noodles in hot water until soft then drain and refresh under cold water.
Heat the oil in a pan or wok and fry the broccoli and onion for a few minutes. Add the ginger, garlic and chilli and fry for a minute.
Add the pak choi, pepper and mange tout and stir-fry until just tender. Add the plum sauce, soy sauce and vegetable stock. Bring to the boil. Add the cornflour mixture and stir until the mixture thickens. Stir in the noodles and season if necessary.
Serve immediately.
SPICED BEEF NOODLES
Serves 4
400g udon noodles
400g beef sirloin or rump, cut into strips
30ml cornflour
salt and pepper
30ml sunflower oil
15ml grated ginger
90g baby spinach
4 spring onions, cut into 4cm lengths
30ml soy sauce
1 red chilli, deseeded and finely sliced
15ml toasted sesame oil
15ml sesame seeds, toasted
Cook the noodles according to the instructions on the packet, drain and refresh under cold water.
Put the beef, cornflour, salt and pepper in a plastic bag and turn the meat to coat. Set aside.
Heat the oil in a hot wok, add the ginger and cook for 30 seconds. Add the beef and stir-fry for 2-3 minutes, or until the beef is just cooked. You might have to do this in 2 batches.
Add the spinach and spring onions and cook for 1 minute until spinach is wilted. Add the soy sauce and chilli and adjust the seasoning if necessary.
Add the noodles, toss to ensure that everything is combined and top with sesame oil and sesame seeds.
CRISPY CHICKEN NOODLES
Serves 6
200g medium egg noodles
oil for frying
15ml red curry paste
500g chicken thighs, deboned and sliced
1 packet pak choi, halved lengthways
a small bunch of coriander, stems finely chopped, leaves reserved
1 red onion, halved and sliced
salt and white pepper
200ml chicken stock
200ml coconut milk
30ml fish sauce
125ml bean sprouts
1 red chilli, thinly sliced
15ml mint leaves
30ml lime juice
Cook the noodles according to the instructions on the packet, drain and refresh under cold water. Drain.
Heat oil in a pot, wok or deep-fat fryer until it is hot enough to make a piece of noodle fluff up.
Working in small batches, cook the noodles until crispy. Drain on kitchen towel and transfer to a serving platter.
Heat 30ml oil in a hot wok. Add the curry paste and fry for 30 seconds or until it is fragrant. Do not allow it to catch and burn.
Add the chicken, pak choi, coriander stems and red onion, season and stir-fry for 3-5 minutes.
Add the chicken stock, bring to the boil, lower the heat and add the coconut milk and fish sauce.
Simmer for 10-15 minutes or until the meat is cooked. Check the seasoning.
Combine the bean sprouts, chilli, mint and lime juice in a bowl and mix well.
To serve, spoon the chicken mixture on top of the crispy noodles, top with the bean sprout mixture and drizzle with more lime juice, if desired.
BRINJAL AND NOODLE HOT-POT
Serves 4
2 large brinjals, cut into 2cm dice
salt
60ml vegetable oil
1 red onion, finely chopped
1 red chilli, seeded and chopped
15ml chopped garlic
15ml chopped ginger
3 stalks of lemongrass, very finely chopped
60ml mirin
1 litre vegetable or chicken stock
salt and pepper
200g prepared udon noodles
200g baby spinach
125ml chopped coriander
Put the brinjals into a colander and sprinkle with salt. Set aside for 30 minutes. Rinse with cold water and pat dry.
Heat some of the oil in a frying pan or wok and stir-fry the brinjals in batches until golden brown. Drain on paper towel.
Add more oil to the wok and fry the onion for a minute. Add the chilli, garlic, ginger and lemongrass and fry for a few minutes.
Return the brinjals to the pan and add the mirin, stock and seasoning. Reduce the heat and simmer for 10 minutes.
Add the noodles and spinach and simmer for 5-10 minutes.
Check the seasoning and stir in the coriander before serving. - The Star