Tag: noodle recipe

King Prawn Noodles

Wok fried egg noodle, King Prawns, vegetables and a delicious light sesame honey sauce.

A very quick and easy recipe for some very delicious noodles – Wok fried in minutes with a light sweet and savoury sauce.

This dish can easily be adapted, swapping the prawns for diced cooked chicken or using Tofu for vegetarians. You can also experiment with different vegetables – green beans, mushrooms and Chinese green vegetables all work well too.

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Serves two

Preparation 10 minutes, cooking less than 10 minutes.

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Method and ingredients

For the sauce:

2 dessert spoons sesame seeds

2 dessert spoons light soy sauce

1 dessert spoon dark soy sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon white vinegar (or rice vinegar)

1 dessert spoon honey

1 dessert spoon oyster sauce

2 tsps. sesame oil

Method: Mix well in a bowl and set aside ready to add to wok.

 

For the main dish:

2 nests medium thick egg noodles

500ml chicken stock – to cook noodles in

2 tbsp. wok oil – to fry dish

1 tbsp. vegetable oil – to cook prawns

10-12 large raw King prawns – shells removed

6 cloves garlic – peel, crush and chop

Thumb root ginger – peel, cut into matchsticks

2 large red chillies – removes stalks and seeds, finely chop

1 medium/large white onion – peel, pull layers apart and dice into large chunks

1/2 red bell pepper – dice (same size as onion)

1 stick celery – diced

1 carrot – cut into thin batons

Method: The first step is to cook the prawns and the noodles so they are ready to add to the wok.

To cook the prawns heat 1 tbsp. vegetable oil in the wok until smoking hot and add the prawns. Stir fry for 60-90 seconds then remove prawns and place on absorbent paper – you want to just cook the prawns and no more, remove them the second they turn from grey to white/pink as they will finish cooking in final dish.

Cook the noodles as per packet instructions but use chicken stock instead of water, this will add extra flavour to the noodles. Once cooked drain and set aside ready to add to the wok.

Wipe the wok clean then add 2 tbsp. of wok oil and heat until smoking hot – keep hob on max setting. Add the garlic, ginger and chilli and stir fry for 30-60 seconds. Add the onion, pepper, celery and carrot and stir fry for a further 90 seconds, you want these to retain crunch for texture.

Add the cooked noodles, followed by the prawns, stir well and fry until warmed through (should take 30-60 seconds). Add the sauce to the dish and stir well until combined, stir fry for 45-60 seconds until dish is steaming hot. Remove from the heat and serve straight away in a nice noodle bowl, chopsticks entirely optional 🙂

 

 

Ferret Chef2 Comments

Laksa

Laksa broth with noodles, tofu, tiger prawns, boiled egg and coriander garnish.

Laksa is my among my favourite dishes, its like a cuddle in a bowl. I have had this dish many times across South East Asia, and I can confidently say my recipe stands up to the very best. There are many different types of Laksa rather than it being a single dish, with many different styles from regional cuisines. My version is based on the classic curry Mee Laksa soup from Penang region of Malaysia.

The flavour of this dish comes from a wonderful curry paste which contains 24 ingredients in perfect harmony.  It is fried to release all its flavours then coconut milk, fish stock, soy sauce and fish sauce are added. The dish is assembled in a bowl with cooked noodles on the bottom, broth ladled over the top then pieces of cooked tofu are added along with  sliced spring onions, cooked tiger prawns, a boiled egg and a coriander garnish.

This might sound complicated, but its not. Its actually quite easy to make with results guaranteed to impress any foodie friends.

Please also view my recipe Mussels in Laksa Broth which is an excellent way to use the other half of the Laksa paste.

Notes: This recipe only uses half the paste, the other half can be frozen or stored in an airtight refrigerated container for up to 7 days. For the Tofu use pre fried pieces of silken tofu, either buy pre fried (available from Chinese supermarkets) or cut silken tofu into squares and fry in hot oil until golden brown. These can be portioned and kept in freezer for next time. For noodles I have used egg noodles but traditionally a mixture of rice and egg noodles is used, this is purely a personal preference. In terms of seafood I have used Tiger prawns but white fish, scallops and other shellfish can be added.

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This recipe is for two people

Preparation time 25 minutes, cooking time 15 minutes

Ingredients

For the curry paste:

2 red bird eye chillies – stalk and seeds removed

2 large red chillies – stalk and seeds removed

1 large green chilli – stalk and seeds removed

2 heaped tsp ground coriander

1 heaped tsp smoked paprika

1 heaped tsp ground cumin

1 heaped tsp ground turmeric

2 tsp medium hot chilli powder

2 medium sized brown onions – peeled

2 sticks lemon grass – bruise, inner part only, thinly sliced (for smoother paste)

Thumb sized piece root ginger – peel, finely chopped (for smoother paste)

Generous handful of peanuts

6 cloves garlic – peel

2 tbsp. vegetable oil

2 tsp shrimp paste

2 tsp tamarind paste

3 heaped dessert spoons brown sugar

2 tbsp. fish sauce

2 tbsp. dark soy sauce

2 tbsp. hopped coriander stalks

Juice and zest of 1 lime

3 karrif lime leafs

4 cardamom pods

3 black peppercorns

Method: Add all the ingredients to a mini blender (or mortar and pestle) and blitz until a smooth paste is formed. Slicing the lemon grass and ginger before helps make a smoother paste. Use Half the paste for two portions, the remainder can be frozen (it keeps its flavours well) or stored in a refrigerated airtight container for up to 7 days. Please view my Mussels in Laksa Broth which is an excellent way to use the other half of the paste.

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For the dish:

4-6 large tiger prawns – devein but keep in shell and head on, 

Generous handful of pre fried tofu pieces – see notes in opening section

2 hard boiled eggs – add eggs to boiling water for 8-10 minutes, shell and half

2 portions of cooked egg noodles – see notes in opening section

4 spring onions – sliced on diagonal into 2-3cm lengths

Generous handful of coriander leaf – roughly chop

1 tbsp. dark sauce

1 tbsp. fish sauce

1-2 tbsp. vegetable oil

500ml fish stock – can use chicken as alternative

500ml coconut milk – do not use half fat, doesn’t work 😦

1 lime cut into wedges – to serve

Brown sugar – only use if required to balance flavour

Method: Start by heating 1-2 tbsp. vegetable oil in a deep frying pan or wok then add the paste. Stir fry for 6-8 minutes until the oil starts to separate from the paste. Add the coconut milk and fish stock and heat until it starts to boil then reduce to a simmer for 5 minutes. Add a tbsp. of fish sauce and dark soy sauce then taste test, if it requires more seasoning add a little extra, if it is too strong add a little sugar to balance it.

Heat 1 tbsp. of vegetable oil in a separate frying pan over a high heat. Once oil is smoking hot add the prawns and cook for approx. 90 seconds on each side, just until the prawns turn pink, then remove from heat and drain on absorbent paper. The hot stock will finish the prawns off, so make sure you do not over cook them.

Bring the laksa broth back to the boil then turn off heat and serve. Place the cooked noodles on the bottom of the bowl, then ladle the hot broth over the noodles. Add pieces of pre cooked tofu, sliced spring onions, boiled egg halves, the cooked tiger prawns and a little chopped coriander to finish. Enjoy.

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Laksa

 

 

Ferret Chef2 Comments

Tiger prawns with Red Curried crab and Wok Fried Rice Noodles

A delicious Thai dish with wok fried marinated rice noodles, stir fried crab in red curry paste, topped with pan fried Indonesian Tiger Prawns.

Normally I feel a bit sheepish about describing my recipes, but as this recipe was created by Mrs Ferret chef I feel that I can praise it without feeling silly. This was truly delicious and worthy of a good Thai restaurant, the kind of dish you would happily pay good money for and return for it time after time.

This dish uses the same curry paste used in my Thai King Prawn Red curry – so is an excellent way to make two very different meals from the same curry paste. Remember this paste freezes very well or can be stored in a refrigerated air tight container for up to 5 days.

Its important to use good prawns, and Indonesian tiger prawns in their shells are the best I can get in Edinburgh at the moment. Keep the heads on prawns when you cook them, there is so much flavour in them, and take care to remove them from the heat the second they are cooked – overcooked prawns are such a disappointment.

This dish may seem fiddly but it is really quite easy to cook. There are three elements to the dish. The Prawns are fried quickly in hot oil, the crab is fried in the curry paste and cooked rice noodles are wok fried in a marinade. None of these are complicated but as with all good dishes they are worth doing right.

For an optional garnish separate some uncooked dried rice noodles and add to hot oil, they will quickly puff up, remove them from oil and drain on absorbent paper. They add a wonderful texture to this and many other Thai dishes, and can be stored in an airtight jar for next time.

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Preparation 30-35 minutes, cooking time less than 20 minutes

Ingredients

For the curry paste:

8 cloves garlic – peeled
thumb of ginger – peeled and slice thinly
2 large red chillies – remove stalk, keep seeds
4 red bird eye chillies – remove stalk keep seeds
Zest and juice of 1 lime
3 tbsp. vegetable oil
2 tsp tamarind paste
2 tsp shrimp paste
2 tbsp. fish sauce
1 tbsp. coriander stalks
4 dessert spoons brown sugar
3 dessert spoons desiccated coconut
6 black peppercorns
2 sticks lemongrass – bruise, remove outer husk, slice thinly
Handful of peanuts
8-10 Thai basil leafs – remove stalk
2 lime leafs
1 tsp chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder

Method: Use a mini chopper, food processor or mortar and pestle to pound into a smooth paste. Slicing ginger and lemongrass beforehand makes it much easier to form a smooth paste. Once a smooth paste has been formed separate into two even portions. As mentioned above the spare portion can be frozen or stored in an airtight refrigerated container for up to 5 days.

For the curried crab

1 tablespoon vegetable oil
5 tablespoons of  curry paste – see above
1 tin white crab meat

For the Tiger prawns

4 Tiger prawns – devein but keep head and shell on
2 tbsp. vegetable oil

For the wok fried rice noodles

2 portions of pre cooked rice noodles
3 to 4 cloves garlic – minced
Thumb of ginger – cut into fine matchsticks
125ml fish stock
1 red bell pepper – sliced into thin strips
Handful coriander – roughly chopped
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon lime juice
1 tablespoon sweet chilli sauce

Method: In a bowl combine the stock, fish sauce, dark soy, light soy, sugar, lime and sweet chilli sauce. Mix well until combined and set aside ready to add to the wok.

Optional garnishes

Fried rice noodles – see opening paragraph
handful of peanuts
2-3 tbsp. roughly chopped coriander

Cooking Method

To cook the curried crab:  Heat 1 tbsp. of vegetable oil in a wok or frying pan, add the curry paste and fry for 5 minutes. Add the crab just before serving and use the back of a spoon to stir it through the sauce (to prevent crab breaking up). Set aside and heat through just before serving.

To cook the prawns: Heat the oil in a wok or frying pan until smoking hot, add the prawns and fry for 1-2 minutes on each side. The second the prawn turns pink turn it over, once it is pink on both sides remove from oil and drain on absorbent paper. The prawns will stay hot in their shells for at least 5 minutes, so cook them then fry the rice noodles.

To cook the rice noodles:  heat 2 tbsp.  vegetable oil in the wok until smoking hot, add the garlic, ginger and bell pepper and stir fry for 1 minute. Add the rice noodles, stir well then pour in the sauce from the bowl (see ingredients section). Stir fry until the sauce has almost been absorbed or cooked off, this will take 4-5 minutes.

To assemble dish: Place bed of noodles on plate, then ladle the curried crab on top. Place the prawns on top of the curried crab then sprinkle the garnishes on top.

 

 

Ferret Chef4 Comments

Smoked Duck Noodles

Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.

A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.

Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.

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Serves two people

Preparation 10 minutes, cooking time less than 10 minutes

Ingredients and method

For the sauce:

2 tsp sesame seeds

2 dessert spoons of honey

1 dessert spoon light soy sauce

2 dessert spoons dark soy sauce

1 dessert spoon shaoxing rice wine

1 dessert spoon sesame oil

Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.

For main dish:

2 portions cooked egg noodles – as per packet instructions

1-2 tbsp. wok oil

80g sliced smoked duck breast – marinate in a little soy sauce before cooking

75g fine green beans – trim, cut into 3cm batons

1 small carrot – peel, slice into 3cm batons

1 onion – slice into medium sized pieces

3 spring onions – slice

3 green chillies – remove seeds, finely chop

Thumb of root ginger – peel, chop into fine matchsticks

4 cloves garlic – peel, crush, finely chop

1-2 tablespoons roughly chopped coriander – for garnish

Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped  coriander.

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Ferret Chef2 Comments

Chicken noodle soup

 A fragrant, spicy broth with egg noodles and chicken. Garnished with coriander, sliced chillies, cucumber, boiled egg and beansprouts.

This recipe is inspired by the wonderful fragrant noodle soups enjoyed across South East Asia.

The broth is made from chicken stock flavoured with a fresh homemade curry paste. This is simmered for around 45mins to an hour to bring out all the flavours in the paste. Cooked chicken is laid on top of cooked egg noodles in a deep soup bowl. The broth is ladled on top then the bowl is completed with the garnishes.

I don’t really think the pictures do this recipe any justice. I will be making this one again for certain!

This recipe can easily be adapted for seafood such as prawns, mussels and white fish. For a vegetarian option use tofu, substitute salt for seasoning and use vegetable stock.

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This recipe is for two people

Preparation time 15 minutes

Cooking time 1 hour

A mini chopper or mortar and pestle is required for this recipe.

A sieve is required to strain the broth.

Ingredients

For the paste:

4 red bird eye chillies (remove seeds for less spicy)

1 red bell pepper

1 whole medium garlic bulb

2 sticks lemon grass (bruise and use inner part only- thinly slice)

3 small red onions

Thumb sized piece root ginger (peeled and chopped)

Teaspoon of tamarind pulp (or pure if unavailable)

Teaspoon of shrimp paste

Tablespoon of fish sauce

2 Tablespoons of brown sugar (palm if available, demerara if not)

2 lime leafs (thinly sliced)

Teaspoon ground turmeric

Teaspoon ground cumin

Teaspoon ground coriander

4-5 coriander stalks

Put all the ingredients in a mini chopper or mortar and pestle and form a smooth paste. Chopping the ginger and lemongrass before hand makes this job easier.

For the main dish:

1.5 litres of chicken stock

1 hard boiled egg (remove shell and slice in half)

2 portions of medium egg noodles (cook as per packet instructions)

2 small handfuls beansprouts

6 slices of cucumber (slice on diagonal) 

200-250g Cooked chicken slices (bring to room temperature before adding to dish)

Tablespoon of chopped coriander leaf

1 large red chilli thinly sliced

Get cooking

  1. In a deep pan bring the chicken stock to the boil then add the curry paste. Boil for 10 minutes then reduce to a simmer and cover. Simmer the broth for 45 minutes to an hour to let the broth infuse with all the flavours from the paste.
  2. Cook the noodles as per the packet instructions, drain and then place them in deep soup bowls. Layer the chicken on top. Place a small handful of been sprouts in each bowl.
  3. Uncover the broth then bring back to a boil before turning off the heat. Ladle the broth through a sieve into each bowl covering the mixture completely. Using a sieve is important as it forms a smooth clear broth.
  4. Complete the dish with the garnishes as shown in the pictures. Place boiled egg in centre of bowl, three cucumber slices around it, then sprinkle some red chilli and coriander leaf to finish.
  5. Serve and enjoy!

Ferret Chef8 Comments

Korean King Prawn Chilli noodles

Stir fried egg noodles with King prawns and vegetables in a Korean style chilli sauce.

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Serves two people

Preperation 10 minutes, cooking time 10 minutes

Ingredients

12 raw king prawns (shell, devien and buttefly)

2 tablespoons wok oil

6 trimmed broccoli spears

8 trimmed green beans (cut into 3-4cm lengths)

1 carrot (cut into thin matchsticks)

1 red chilli (thinly sliced)

6 baby corn (thinly sliced)

1 red onion (cut into thin strips) 

2 portions of cooked medium thick egg noodles

Thumb of ginger (cut into very fine matchsticks)

2 teaspoon sesame seeds

1 desert spoon sesame oil

1 desert spoon gochujan

1 desert spoon honey

1 desert spoon vinegar

2 desert spoons dark soy sauce

4 cloves garlic (crush, finely chop)

 

Get cooking

  1. Start by making the sauce, this is best 1-2 hours before cooking. Mix the crushed garlic, dark soy, vinegar, honey, gochujan, ginger, sesame seeds and sesame seeds in a large bowl. Stir well until combined, cover and set aside at room temperature until cooking.
  2. Cook the noodles as per packet instructions then drain and set aside. It is best to use a fork to seperate the noodles to make it easier when frying them.
  3. Heat one tablespoon of wok oil until smoking hot. Keep your cooker setting at maximum for the whole cooking process – it is better to lift the wok off the cooker than to turn it down. Stir fry the prawns until they turn from gey to pink (2-3 minutes), then tip the contents into a colander to drain the oil. Set aside.
  4. Wipe the wok clean then add a further tablespoon of wok oil and heat until smoking hot. Add the vegetables (onion,, carrot chilli, baby corn, brocholi spears and trimmed green beans) and stir fry for 2-3 minutes.
  5. Add the cooked prawns followed by the sauce then the noodles, stir fry for 2-3 minutes until the dish is piping hot.
  6. Serve immediatley and enjoy!

Ferret Chef4 Comments