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Thursday, October 29, 2020
Jenny Macleod Retirement Village
Jenny Macleod Retirement Village

Oodles of noodles

Tangy salad with cold noodles

This image has an empty alt attribute; its file name is 2-Tangy-salad-with-cold-noodles-1-802x1024.jpg

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

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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.

Quick and easy ramen noodles

Serves 1

  • 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

Toppings (optional)

  • 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.


For more recipes:

Oak Tree Retirement Village
Oak Tree Retirement Village