Tag Archives: rice noodles

Chinese Chilli Aubergine with Rice Noodles

17 Sep

This is the third and final recipe in the Aubergine series for this season. Designed to convert even the most stubborn of aubergine haters out there. The previous two recipes were Berenjenas con Miel (Andalucian Fried Aubergines with Cane Honey) and Curried Aubergine with Chickpeas & Tomato.

I have to admit that I have saved the best for last. I first saw this recipe on Gary Rhodes’ Rhodes Across China series. He visited  many different regions in China cooking their signature dishes. At the end of the series he cooked a banquet showcasing all of his favourite Chinese recipes. This was one of his favourites. It was from Chengdu, the capital of the Sichuan province.

“It is said that ‘China is the place for food, but Sichuan is the place for flavour’. Food from the region is famously spicy, and girls from the capital Chengdu are reputed to be the most beautiful in the country as the chillies purge their skin of impurities.

Sichuan is as large as France with a population that is almost twice the size of Britain’s. Bordered by the snow-capped Himalayas, the inaccessible region has developed a unique culture and distinct cooking style. Most local people ascribe the spiciness of Sichuan cooking to the muggy climate. The best way to drive out the cold and moisture is with a kick of chilli heat.”
 
Not surprisingly I love Sichuan food. As you may have noticed I am partial to a bit of chilli and I also love the fragrant, tingly, numbing heat given out by the Sichuan peppercorn. This dish doesn’t contain Sichuan peppercorns but it has reminded me how much I loved a Sichuan spicy peanut noodle dish we served at the restaurant. It made your lips go numb, in a good way. I’m definitely going to hunt down that recipe and share it with you.
 
Chinese Chilli Aubergine with Rice Noodles
 
serves 2-3, vegan gluten-free. Adapted from Gary Rhodes Across China
  • 225-250 gr rice noodles (I used medium)
  • 1 large aubergine (about 450 gr)
  • vegetable oil for deep-frying
  • 2 tbsp chilli bean paste
  • 1 tbsp sambal oelek (pickled chilli sauce)
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 spring onions, finely chopped, green & white parts separated
  • a handful of fresh coriander, stalks and leaves separated and finely chopped
  • 1 tbsp shaoxing rice wine (or dry sherry)
  • 200 ml veg stock
  • 1 tbsp soy sauce (or kecap manis)
  • 1 tbsp sherry vinegar
  • 2 -3 tsp brown sugar
  •  1/2 tsp salt
  • 2 tsp corn flour (corn starch) mixed with 2 tbsp water
  • sesame seeds

Peel the aubergine by cutting off the top and bottom and peeling with a knife from top to bottom. Cut in half lengthways and then cut into “chips” about 5cm x 1.5cm x 1.5cm.

Meanwhile cook the noodles in boiling salted water according to the instructions on the packet, drain in a colander and rinse under the cold tap to stop them cooking and sticking together. Set aside.

Heat the oil in a wok or deep frying pan until hot. Deep-fry the aubergine chips in about 3 batches until soft and golden brown. Remove with a slotted spoon and leave to drain on kitchen paper.

Carefully pour away all but 1 tbsp of the hot oil into a heat proof bowl and leave to cool before discarding. Heat the remaining tbsp of oil in the wok and add in the chilli bean paste, sambal oelek, ginger, garlic, coriander stalks and the white parts of the chopped spring onion. Stir fry for about 30 seconds

Pour in the rice wine/sherry and stock, bring to the boil and reduce for 2-3 minutes. Then put the aubergine back into the sauce.

Add the soy sauce, vinegar, sugar and salt and cook for 2 minutes. Taste for sweetness, it should be sweet, tangy and hot. Add more sugar, soy sauce or vinegar if necessary. Dissolve the cornflour in the water and add to the sauce, stir until thickened slightly.

Stir through the cooked noodles and reheat.

Serve in warm bowls garnished with the green parts of the spring onion, chopped coriander leaves and sprinkle over some sesame seeds.

This really is the best aubergine recipe out there. It converted me and I was a hater. Because the aubergine is peeled it melts right into the spicy sauce coating the noodles in beautiful deliciousness.

Try it!!

Things That Made Me Smile Today……

These beautiful hot pink flowers. I don’t know what they are but they look like bright pink feathery fans. The kind they use for Burlesque dancing…..

And these dying sunflowers look like those gorgeous big shower heads. I want…

Enjoy the rest of your weekend….

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Chargrilled Broccoli and Beans with Chilli, Garlic and Sweet Soy Rice Noodles

10 Jul

I know broccoli isn’t usually the most exciting of vegetables. I know it can be a bit bland and boring. Time to rethink that. With this treatment it transforms into a shining star.

Seriously, we can’t get enough of it. The Washer Up, my toughest critic, has claimed it his favourite thing. To quote “This is the best thing you’ve ever made”. You can’t argue with that can you?

My best friend Tara bought me the Ottolenghi cookbook for my birthday. I am steadily working my way through it and every recipe that I have tried has been a definite winner. It’s all about the flavour and colour which is the kind of food I love. It has a definite Middle Eastern theme, but not solely. There are recipes from all over the world.

What I noticed, while flicking through, was that a lot of the food is cooked on a griddle pan. It adds to the flavour and appearance of a dish, giving a certain smokiness and the attractive black stripes that make such a difference to the overall impression.

I didn’t own griddle pan. I do now. Get ready for chargrilled everything.

It is chargrilling the broccoli and then drenching it in a garlic & chilli infused olive oil that makes this dish so special. You can serve it on its own, as a side dish with anything, or make it the star on top of some sweet soy rice noodles. Either way it’s delicious. You need to try this. 

Chargrilled Broccoli & Beans with Garlic, Chilli & Sweet Soy Rice Noodles

serves 2 -3, vegan, gluten-free. Adapted from Ottolenghi The Cookbook

  • 1 large head broccoli
  • a handful of french beans
  • 3 tbsp olive oil
  • 75 ml olive oil
  • 3 or 4 garlic cloves, thinly sliced
  • 2 mild red chillies, thinly sliced (or 1 hot red chilli)
  • sea salt & black pepper
  • 250 gr fat (XL) rice noodles (or any noodles)
  • 2 tbsp kecap manis (Indonesian sweet soy sauce) or use soy sauce plus 1 tsp honey
  • 1 tsp sesame oil
  • 1 tbsp oyster sauce (vegetarian)
  • 1 tbsp lemon/lime juice
  • a handful of fresh coriander, chopped
  • a handful of cashew nuts or flaked almonds, toasted

Separate the broccoli into florets with small stems still attached. Trim off  the stalk ends of the beans. Cook the broccoli in boiling salted water for exactly 2 minutes (no more). Then quickly transfer it, with a slotted spoon, to a large bowl of iced water, to stop the cooking. Now do the same with the beans.

Drain the broccoli & beans in a colander and then spread them out on a clean tea towel and leave to dry completely.

Cook the noodles according to the instructions on the packet, drain and rinse under the cold tap to stop them sticking together. Set aside.

In a large mixing bowl, toss the dried veg with 3 tbsp olive oil and season generously with salt & black pepper. Place a ridged griddle pan over a high heat and leave it for 5 minutes to heat up. Grill the veg in batches so it’s not too crowded. Leave them for a minute on one side then turn them over so they get nice char marks on all sides. Transfer to a heatproof bowl and continue to griddle the rest.

Meanwhile put the 75 ml olive oil in a small saucepan with the sliced garlic & chillies. Cook them over a medium heat until the garlic just starts to turn golden brown. Don’t let it burn. Remove from the heat and pour the hot oil over the bowl of hot broccoli & beans and toss together well. Check seasoning.

Heat up a wok, or large frying pan, over a medium high heat, add in the cooked noodles, kecap manis (or soy sauce & honey), sesame oil and oyster sauce. Heat through the noodles and then throw in the veg. Toss everything together well and serve in deep bowls.

Squeeze over some lemon/lime juice and sprinkle with the toasted nuts and chopped coriander.

You are going to love this. Broccoli has never tasted so good, honestly. If you don’t own a grill pan go out and buy one now.

It’s just a bit of a bitch to clean….. Apparently.

Things that made me smile today…..

Dragonflies…

Butterflies….

And bugs…

Hasta Luego!!

Thai Squash Wonton Soup and Spring Rolls with green curry noodles

29 Jan

I had to make something with my first homemade veg stock, something worthy that would appreciate it’s clean, delicate flavour. Wonton soup is that dish.

The wontons are generally filled with seasoned pork and prawns. I decided to go for the Butternut squash that was in danger of going soft in my fridge. I roasted it and mixed the scooped out flesh with some Thai flavours, lemongrass, ginger & chilli and used that as my filling. Roasting half a squash (as I did) makes a lot of the filling  so I used it to make some spring rolls too which I served with some Thai Green Curry Rice Noodles. You could also use the rest of the squash mix to make a delicious soup, just add some coconut milk and veg stock and blend..

I would definitely recommend making these on the day you want to cook them. The spring rolls especially did not keep very well in the fridge overnight as the filling is quite moist and it soaks into the wrappers. You can make the filling the day before but do your wontons and spring rolls on the same day you want to eat them for the best results.

Thai Squash Wontons and Spring Rolls

 vegetarian (makes lots of the filling)

  • 1/2 butternut squash (keep seeds if you want to roast them too)
  • olive oil, salt, pepper
  • 1/2 onion, chopped
  • 1 stalk celery, finely chopped
  • a large clove garlic, finely chopped
  • 1 tbsp grated/minced ginger
  • 1 lemongrass stalk, bashed, ends removed and finely chopped
  • 1/2 red chilli (I only used 1/2 because my chillis are really hot you can use more)
  • a handful of coriander, stalks chopped separately
  • salt & pepper
  • 1 tbsp cornflour
  • some breadcrumbs if the mixture is very wet (panko are best)
  • wonton wrappers (defrosted at room temp. Keep covered or they will dry out)
  • spring roll wrappers(defrosted at room temp. Keep covered or they will dry out)
  • 1 egg, beaten for brushing

Preheat the oven to 200C, cut the squash half in half, put on a lined baking sheet, drizzle with olive oil, salt & pepper and roast for about 30 – 45 minutes depending on your squash. It needs to be tender. You can roast the seeds at the same time, just wash and dry them, spread them out on a sheet of  foil, drizzle with a little olive oil, salt & pepper and roast for about 15 minutes. (Keep an eye on them they should brown slightly not burn). Leave the squash until cool enough to handle and scoop out the soft flesh into a large bowl.

Meanwhile heat some oil in a frying pan over a medium heat and add in the onions, celery, coriander stalks, lemongrass and chilli with a pinch of salt and cook for about 5 minutes until the onion is translucent. Then add in the garlic and ginger and cook for another 2 minutes. Tip this into the squash with the chopped coriander leaves and mix everything together well. Add in the cornflour and breadcrumbs if it seems very wet.  Season with salt & pepper and taste.

When they have come to room temperature place one wonton wrapper on a board or work surface so it is a diamond shape. With your finger moisten the edges of the wrapper with the beaten egg. Take a small teaspoon of the filling and put it in the top triangle of the diamond away from the edges.

Fold the bottom half over the filling and seal the edges with your fingers. Push down around the filling to get rid of any air. Make sure the edges are sealed and there is no filling escaping. Moisten the two bottom corners with egg and close them together and seal to create the dumpling shape. Sit it up on it’s base.

Continue until you have made enough wontons. I think three per person in a little bowl of soup is enough for a starter. You could also serve more of them as  a main course (like a ravioli or tortellini dish) with some of the Thai Green Curry sauce (see recipe below).

With the spring roll wrappers, lay it out on a board in a diamond shape again. Brush all the edges with beaten egg. Place teaspoons of the filling in a sausage shape about a quarter of the way up, not touching the edges, as in the photo above.

Fold the wrapper over the filling and tightly roll away from you until you reach the last quarter. Then brush the two ends with beaten egg and fold them in tightly.

Then continue rolling it up until you get something like this…

Store the wontons and spring rolls in the fridge separated with baking paper so they don’t stick together but use them on the same day, they don’t keep well overnight. To cook the spring rolls deep fry in hot vegetable oil in a wok, frying pan or deep fat fryer until golden on both sides (about 2 – 3 minutes on each side). Drain on kitchen paper and serve with your favourite dipping sauce….

Spring Roll Dipping Sauce

  • soy sauce
  • Shaoxing rice wine
  • sesame oil
  • oyster sauce
  • minced ginger
  • lime juice
  • brown sugar/palm sugar
  • chopped spring onions or garlic shoots
  • chopped red chilli
  • fresh coriander
  •  

    These are the ingredients for my dipping sauce. I have no idea of amounts just start with the soy and keep adding and tasting until you get what you like…

Wonton Soup Recipe

serves 4, vegetarian

  • 5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)
  • about 1 tbsp white miso paste
  • about 2 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • a few drops of sesame oil
  • 1 tsp minced ginger
  •  1/2 red chilli, finely chopped plus extra for garnish
  • some shredded cabbage, a handful
  • 1 garlic chive or spring onion, finely sliced, plus extra for garnish
  •  1 tbsp chopped coriander plus leaves to garnish
  • roasted pumpkin seeds (see above) optional
  • 12 wontons (3 per person) see recipe above

Heat the veg stock to just under boiling and add in the miso, spring onions/garlic shoots, chilli, cabbage, ginger, rice wine and soy sauce. Stir until the miso dissolves and simmer for a few minutes to soften the cabbage. Add a few drops of sesame oil and drop in the wontons. They will sink, give them a stir occasionally and cook in gently bubbling water for 3 or 4 minutes. They should float to the top then give them another minute or so. Scoop out the wontons with a slotted spoon and place them in the serving bowls.

Stir in the chopped coriander and ladle the hot soup over the wontons. Garnish with extra spring onion, pumpkin seeds, sliced chilli and coriander leaves and serve immediately.

 This is such a brilliant starter to an Asian meal. It’s light, aromatic , healthy and full of flavour. The Washer Up said it was the best soup I’ve ever made and I think I agree. It’s one of those dishes you never want to end.  You could definitely serve it as a main course in a bigger bowl with more of everything but maybe it’s better to leave people wanting more, I don’t know, you decide…….

Alongside the Spring  Rolls and dipping sauce I served some Thai Green Curry Rice Noodles. I got the recipe for the Thai Green Curry Paste from Tes at Home. Tes is Thai and lives in India and I think the recipe comes from her mother. It was really very good, well-balanced and flavourful even though I couldn’t get any Thai basil and I substituted ginger for galangal…

Thai Green Curry Noodles

serves 4, vegan

  • about 400 gr fat rice noodles (I used XL)
  • 3 heaped tbsp Thai Green Curry Paste (store-bought or homemade)
  • 1 tin 400 ml coconut milk
  • soy sauce and  brown sugar/palm sugar to taste
  • fresh coriander chopped
  • chopped spring onions/garlic shoots
  • coriander leaves/spring onions/sliced chilli for garnish
  • veg stock if necessary

Cook the noodles according to the instructions on the packet, drain, rinse under cold water and set aside. Meanwhile heat a tablespoon of oil in a large frying pan or wok over a medium heat. Cook the curry paste and spring onions for 2 or 3 minutes until the spices are aromatic then add in the coconut milk. Stir everything and cook to thicken the sauce slightly. Taste and add some soy sauce & sugar if you think it needs it. Place the noodles in the sauce a handful at a time, string to coat the noodles then add the chopped coriander. When the noodles have warmed through and are coated in the sauce tip into your warmed serving dishes (If it seems a bit dry you can add a bit of veg stock).

Garnish with coriander leaves, spring onion and fresh chilli……………

And serve with the Spring Rolls and dipping sauce……… delicious!!!

This recipe is featured in January’s YBR round up hosted by Nancy at Spicie Foodie. To see a fantastic selection of delicious recipes & beautiful photos click on the Your Best Recipe Badge above and have a look around…

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