Tangy salad with cold noodles
Image and text from Chinese Food Made Easy by Ross Dobson, photography by Lisa Linder, Murdoch Books RRP $39.99.
Prep: 10 mins
Cook: 5 mins
Serves 4 (to share)
- 3 Tbsp Chinese black vinegar
- 3 Tbsp light soy sauce
- 1 Tbsp sesame oil
- 1 tsp white sugar
- 300g wheat noodles
- Small bunch coriander, leaves and stems roughly chopped
- 2 spring onions, finely sliced
Combine the vinegar, soy sauce, sesame oil and white sugar in a small bowl. Set aside.
Cook the noodles in boiling water for 2–3 minutes until tender. Rinse under cold water and drain well.
Combine the noodles in a large bowl with the dressing, coriander and spring onions. Toss to combine and transfer to a serving plate.
Quick and easy ramen noodles
Image and recipe from Super Green Super Easy by Sally Obermeder and Maha Corbett (Allen & Unwin, RRP $24.99). Photography by Rob Palmer.
- 90g ramen noodles
- 1 x 10g sachet vegan dashi (we use kombu shiitake dashi, found at specialty grocers and delis)
- 250ml (1 cup) vegetable stock
- 1 Tbsp miso paste
- 8–10 snow peas, trimmed
- 45g (1/2 cup) sliced shiitake mushrooms
- 40g (1/2 cup) shimeji mushrooms (or any other variety)
- 1 large spring onion, finely chopped
- 1 tsp chilli and garlic paste (jar variety from the supermarket)
- 1 baby bok choy, trimmed, sliced lengthways
- Soft-boiled egg
- Coriander leaves
- Bean sprouts
- A drizzle of sesame oil
- Sesame seeds
- A wedge of lime
- Freshly sliced chilli
Cook the ramen noodles according to the packet instructions. Drain and set aside.
Next, add the dashi to 250ml (1 cup) of water and whisk with a fork until dissolved. Pour into a saucepan, add the stock and miso paste and place over medium heat. Bring to a simmer, mixing well with a wooden spoon to ensure the miso paste is fully dissolved. Taste and, if you find it too salty, add an extra 3 tablespoons of water.
Add the snow peas, mushrooms, spring onion and chilli and garlic paste to the broth and simmer for 3–4 minutes until the snow peas are tender-crisp and the mushrooms have softened a little. Stir in the bok choy and cook until just wilted.
Pop the noodles into a bowl and pour the broth and veggies over the top. Serve with the desired toppings.
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