Simple Sesame Noodles

Simple Sesame Noodles

 

When deadlines are tight and work is mounting up spending hours slaving over a hot stove is impractical. I’m away at the weekend and frantically trying to pack – it is at times like these that you need a recipe such as this!

Two minutes and you have a delicious bowl of noodles which will hit the spot perfectly! Using store-cupboard staples means there is no need to go shopping for special ingredients. By all means substitute ingredients for ones you have on hand – sugar snap peas thinly sliced are a good addition.

This would also be great as a side dish with duck or fish.

Simple Sesame Noodles
Serves 1

300g Ready Cooked Soft Noodles (Warmed)
1 Red Chilli Sliced
3 tbsp Soy Sauce
1 tbsp Sugar
2 tsp Rice Vinegar
1/2 Garlic Clove Chopped
1 tbsp Rapeseed Oil
2 tbsp Sesame Oil
2 Spring Onions Sliced
1 Wedge of Lime

Method:

1) Place the soy sauce, chilli, sugar, rice vinegar, garlic and rapeseed oil in a small saucepan over a low heat – cook until warm.

2) Stir through the warm, cooked noodles. Add the sesame oil and stir to combine.

3) Top with the sliced spring onions and serve with a wedge of lime.

Enjoy!

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Thai Prawns, Noodle Salad

 

I love, love, love Thai food. That magnificent balance of sweet, salt, sour and spice. Just the ticket to perk you up after a busy day. More often than not I cook Thai curry, making my own paste with ingredients from the garden. Tonight; however, I fancied something a little different.

Rice noodles make the most intriguing salad, carrying other flavours very well and mellowing hot chili. I have paired my go-to noodle salad with lightly spiced prawns – fried in a quick curry paste.

What would Thai food be without chili. Chili plants are very easy and rewarding to grow – most giving a large crop throughout the summer and autumn. Tonight I used some freshly picked Poinsettia chilies for the paste coupled with some Anaheims for the salad.

Poinsettia Chili

 

Thai Prawns, Noodle Salad
Serves 2

Ingredients:
For the Prawns: 200g Raw Peeled Prawns, 1tsp Turmeric Powder, 2 Lemongrass Stalks (Inner Core), 2 Garlic Cloves, 1 Small Green Chili, Juice 1/2 Lime, 2tsp Palm Sugar, 4tbsp Vegetable Oil, 1tsp Sea Salt

For the Noodle Salad: 200g Rice Noodles, 1 Carrot Julienne, 5 Spring Onions Sliced, Handful Mint Chopped, 1 Large Red Chili Sliced, 2tbsp Toasted Sesame Seeds

For the Dressing: 2-3tbsp Light Soy Sauce, 2tsp Sesame Oil, 2tsp Rice Vinegar, 1 Garlic Clove Crushed, Juice 1 Lime

Method:

1) First make the paste for the prawns by combining all of the ingredients (except the prawns) with 1 tbsp of the vegetable oil in a spice grinder and grind to a paste.

2) Next soak the rice noodles in boiling water for 10-15 minutes until soft. Rinse through with cold water and drain.

3) Meanwhile make the salad dressing by combining all of the ingredients.

4) Make the noodle salad by combining the drained noodles with the carrot, spring onion, mint, chili and sesame seeds and toss through with the dressing.

5) In a wok, fry the curry paste over a high heat in the remainder of the vegetable oil for 1 minute, add the prawns and cook over a high heat for 2-5 minutes stirring continuously until cooked through.

6) Serve the prawns immediately, either with the noodle salad or separately.

The noodle salad will keep in the fridge for a couple of days and is great for a quick and healthy snack. These prawns are just as delicious on their own as a quick starter!