Noodles with peanut sauce salad

Posted on December 20, 2010. Filed under: Chinese | Tags: , |

INGREDIENTS

l Cooked spaghetti: 1/2 lb / 225g l Peanut butter: 1/2 cup l Water: 1/2 cup l Soy sauce: 4 tsp l Peeled ginger root : 1 tbsp l Brown rice syrup: 2 tsp l Brown rice vinegar: 2 tsp l Chili powder: 1tsp l Dash of cayenne l Chopped onion: 1/4 cup l Raisins
METHOD
l Cook the spaghetti according to the instructions on the packet. l Meanwhile, place the peanut butter and water in a large bowl and whisk until smooth. Add the soy sauce, ginger root, rice syrup, rice vinegar, chili powder and cayenne pepper and whisk. l When the spaghetti is done, rinse it with cold water and drain. Add the spaghetti and onions to the peanut sauce and toss well until the spaghetti is coated with the sauce. Refrigerate for several hours or overnight. l Before serving, toss the spaghetti again. Divide among four plates and sprinkle raisins over each serving.

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Singapore rice noodles

Posted on June 25, 2009. Filed under: Snacks | Tags: , , |

This Chinese dish has subtle flavours that are not native to China but have influences of Singapore style cooking which is a melting pot of many cooking styles, cultures and flavours.

These translucent, pretty looking rice noodles will just melt in your mouth. Flavoured with Asian flavourings like cumin and coriander, these noodles are sure to satisfy your taste buds.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.

To be mixed together
1½ cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens, chopped
¼ teaspoon cumin (jeera) powder
¼ teaspoon coriander (dhania) powder
a pinch turmeric powder (haldi)
1 tablespoon sesame (til) oil
salt to taste
Other ingredients
½ cup spring onion whites, sliced
1 teaspoon garlic, chopped
¼ cup carrots, cut into thin strips
¼ cup French beans, cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper, sliced
¼ cup capsicum, sliced
1 teaspoon oil
salt to taste
Method
1. Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
2. Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.
3. Add the rice noodles mixed with the other ingredients and toss well over a high flame.
4. Spoon out into a serving plate and serve immediately.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify.
Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.
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Rice noodles and vegetables medley

Posted on June 22, 2009. Filed under: Foods on the go, Snacks | Tags: , , |

Vegetables and rice noodles in a sweet and sour tomato sauce.

Cooking Time : : 20 mins.
Preparation Time : : 20 mins.

Serves 6.

For the vegetable medley
2 cups vegetables
1/2 cup spring onions whites
12 mm. (1/2″) piece ginger, grated
2 teaspoons chilli powder
2 tomatoes, chopped
1/4 cup tomato ketchup
1/2 cup spring onions greens, chopped
2 teaspoons sugar
3 tablespoons oil
salt to taste
For the rice noodles
100 grams (1/2 packet) rice noodles (dried rice vermicelli )
1 teaspoon oil
salt to taste
For the garnish
1 tablespoon chopped coriander
For the vegetable medley
1. Heat the oil in a saucepan and saute the spring onions whites till they turn translucent.
2. Add the ginger and chilli powder and stir for a few more minutes.
3. Then add the tomatoes and tomato ketchup and stir again.
4. Finally, add the vegetables, spring onions greens, sugar, salt and 1/2 cup of water and cook for about 10 minutes. Keep aside.
For the rice noodles
1. Place the rice noodles in a large bowl.
2. In another pan, boil about 1 litre of water with the salt and oil. When it comes to a boil, pour the water over the raw rice noodles. Cover and keep aside for 10 minutes.
3. Drain and keep aside.
How to proceed
1. Place the rice nodles in a serving plate.
2. Top with the vegetable medley.
3. Serve hot, garnished with the chopped coriander.
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Noodles and vegetables in curry sauce

Posted on June 19, 2009. Filed under: Starter | Tags: , |

A Thai variation of the popular Burmese Khowsuey. Nooodles and vegetables in a fiery Thai curry sauce.

Cooking Time : 20 min.
Preparation Time : 15 to 20 min.

Serves 4.

For the noodles and vegetables
2 1/2 cups rice noodles
1/2 cup bean sprouts
1/2 cup long beans (chawli), cut into 25 mm. (1″) pieces
3/4 cup broccolli florets
For the curry sauce
1 cup Coconut Milk
1 1/2 tablespoons red Curry Paste
1 teaspoon tamarind paste
1 tablespoon sugar
1 tablespoon roasted peanuts, chopped
1 white onions, finely chopped
salt to taste
For the noodles and vegetables
1. Blanch the bean sprouts, long beans and brocolli florets in hot water for 2 to 3 minutes. Drain.
2. Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. Keep aside.
For the curry sauce
1. In a pan, mix the coconut milk and red curry paste, Add the tamarind paste, sugar, peanuts and onions and bring to a boil.
2. Add salt and simmer for a few minutes.
How to proceed
1. You can either pour the curry sauce over the noodles and vegetables or serve them separately
Tips
You could parboil the vegetables if you do not like them blanched.
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Crispy noodles

Posted on June 19, 2009. Filed under: Snacks | Tags: , , |

Deep fried noodles topped with a sweet and sour caramelised onion sauce.

Cooking Time : 15 min.
Preparation Time : 10

Serves 4.

Ingredients
60 grams raw rice noodles
1 cup tofu or paneer, cut into strips
oil for deep frying
For the sauce
2 cloves garlic, chopped
1 onion, sliced
1 tablespoon soya sauce
4 tablespoons sugar
1 1/2 tablespoons lemon juice
1/2 cup Vegetable Stock
1/2 teaspoon chilli powder
2 tablespoons oil
salt to taste
For the garnish
1/2 cup red cabbage, diced
1/3 cup bean sprouts
1 spring onion, chopped
1/2 cup cauliflower florets
1 fresh red chilli, slit
Method
1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.
2. Deep fry the tofu till crisp. Drain and keep aside.
For the sauce
1. Heat the oil in a pan, add the garlic and onion and saute till brown.
2. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.
3. Add the fried tofu, chilli powder and mix well.
How to proceed
1. Pour over the fried noodles, just before serving.
2. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.
Tips
Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.
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Drunkards noodles

Posted on June 19, 2009. Filed under: Snacks | Tags: , , |

Stir-fried noodles flavoured with lemon rind and basil.

Cooking Time : 20 min.
Preparation Time : 15 min.

Serves 4.

Ingredients
2 cups rice noodles
2 cloves garlic, crushed
2 red chilli or green chillies, finely chopped
1 onion, sliced
1 tomato,quartered thin
rind of two lemon
6 basil leaves
2 teaspoons soya sauce
1/2 teaspoon sugar
2 red or green pepper, chopped
2 tablespoons oil
salt to taste
Method
1. Heat the oil and add the garlic and chillies.
2. Add the noodles, onions, tomato, lemon rind, basil leaves, soya sauce, sugar, salt and peppers.
3. Stir well till the peppers soften slightly.
4. Serve immediatly.
Tips
Grate only the yellow of the lemon rind, avoiding the white pith which gives a bitter after taste.
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Coconut rice noodles

Posted on June 19, 2009. Filed under: Snacks | Tags: , , |

A colourful Thai preparation of noodles cooked with coconut cream amd fresh vegetables.

Cooking Time : 10 to15 min.
Preparation Time : 15 min.

Serves 4 to 6.

Ingredients
3 cups rice noodles
1/2 cup bean sprouts
1 tablespoon garlic paste
4 to 5 stalks celery, cut into 25 mm. (1″) pieces
1 cup coconut cream
1/2 cup tofu or paneer, cubed
1 tomato, cut into wedges
1 green chilli, slit
2 spring onions,chopped
1/2 teaspoon chillie powder
2 teaspoons sugar
1/2 teaspoon pepper
1 tablespoon oil
salt to taste
For the garnish
1 tablespoon chopped coriander
1 tablespoon peanuts, chopped
Method
1. Heat the oil in a wok, add the garlic paste and the celery stalks and stir for 1 minute.
2. Add the coconut cream, tofu, tomato, green chilli, spring onions, chilli powder, sugar, pepper and salt.
3. Stir and add the noodles.
4. Mix well and just before serving, add the bean sprouts and toss once.
5. Serve hot, garnished with the coriander and peanuts.
Tips
It is not advisable to reheat this dish. Make it as close to serving time as possible.
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Thai stir-fried noodles

Posted on June 19, 2009. Filed under: Snacks | Tags: , , |

Noodles, stir-fried with tofu and bean sprouts accompanied by a soya sauce.

Cooking Time : 10 min.
Preparation Time : 10 to 15 min.

Serves 4.

Ingredients
2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu or paneer, cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste
For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste
Method
1. For the noodles
2. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
3. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
4. Place on a serving dish and sprinkle chopped peanuts on top.
For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.
How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Tips
The sauce might need a little more water, so adjust the consistency as you go along.
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Crispy rice noodles

Posted on June 18, 2009. Filed under: Snacks | Tags: , |

Rice noodles topped with fresh greens and a tangy dressing.

Cooking Time : 9 minutes.
Preparation Time : 6 minutes.

Serves 2 to 3.

Ingredients
1 cup rice noodles
oil for deep frying
To be mixed into a salad
1/2 cup lettuce leaves, torn
1/2 cup grated carrot
1/2 cup shredded cabbage (green and red)
3 spring onions, sliced thinly
salt to taste
For the dressing
1/2 cup grated jaggery (gur)
1 1/2 teaspoons tamarind pulp (imli)
1 teaspoon chilli powder
1 teaspoon black salt (sanchal)
Method
1. For the dressing
2. Combine all the ingredients in a saucepan with 3/4 cup of water and simmer till it is a thick syrup.
3. Cool and keep aside.
How to proceed
1. Deep fry the rice noodles in hot oil and drain on absorbent paper.
2. Place the fried noodles on a serving plate, top with the salad and pour the dressing over.
3. Serve immediately.
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Singapore noodles

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Rice noodles and vegetables flavoured with curry powder and soya sauce make this oriental dish irresistible.
Rice noodles are very delicate and require practically no cooking. All you need to do is dunk them in hot water for a few minutes and then drain out the water and use them.

Cooking Time : 4½ mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
2 cups rice noodles
¼ cup onions, sliced
½ teaspoon chopped ginger
½ teaspoon chopped garlic
2 teaspoons chopped celery
¼ cup carrot, chopped
¼ cup capsicum, chopped
¼ cup bean sprouts
1½ teaspoons curry powder
1 teaspoon soya sauce
a pinch turmeric powder (haldi)
1 teaspoon sugar
salt and pepper to taste
1 teaspoon oil
For the garnish
¼ cup spring onion greens, chopped
Method
1. Microwave 2 cups of water in a microwave safe bowl, along with the turmeric powder on HIGH for 2 minutes.
2. Add the noodles and keep aside for 10 minutes till they are soft. Drain out all the excess water.
3. In another microwave safe bowl, combine the oil, onions, garlic, ginger and celery and microwave on HIGH for 30 seconds.
4. Add the carrots and capsicum and microwave on HIGH for 1 more minute.
5. Add the noodles, bean sprouts, curry powder, turmeric powder, soya sauce, sugar and salt and pepper and mix well. Microwave on HIGH for 1 more minute.
6. Serve hot garnished with the chopped spring onion greens.
Tips
To make an easy substitute for curry powder, combine 1 teaspoon of dhania-jeera powder with a pinch of sambar powder and add it to this recipe.
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