House and Leisure – August 2019

Lemonprawnsandchorizo.

COLD SESAME SOBA
400g soba noodles
½ cup light soy sauce
1T mirin
2t sesame oil
1t caster sugar
5cm piece ginger, peeled
and finely grated
2t toasted sesame seeds
250g piece sashimi-
grade tuna
1 cup shelled edamame
2 spring onions,
thinly sliced
1 sheet nori, sliced
into thin strips

Bring a large pot of water
to the boil. Cook the
noodles according to
the packet instructions.
Drain and refresh in iced
water, then drain again.
For the dressing,
combine the soy sauce,
mirin, sesame oil, sugar
and ginger in a small
bowl. Set aside.
Sprinkle the sesame
seeds onto a plate. Roll
the tuna in the sesame
seeds to coat, then slice
thinly. Transfer the noodles
to a large bowl. Drizzle
over half the dressing
and toss to combine.
Divide the noodles
among four bowls. Top
with the tuna, edamame,
spring onions and nori,
drizzling over the
remaining dressing.
SERVES 4

JAPCHAE
300g sweet potato noodles
2T extra virgin olive oil
400g ribeye steak,
thinly sliced
2 garlic cloves, finely grated
1 brown onion, peeled
and thinly sliced
1 carrot, julienned
1 red pepper, thinly sliced
6 shiitake mushrooms,
sliced
2 cups baby spinach
1½T light soy sauce
1½T dark soy sauce

1T sesame oil

1t fish sauce

1t caster sugar

1T toasted sesame seeds

Bring a large pot of water

to the boil. Cook the

noodles according to the

packet instructions. Drain,

reserving ¼ cup of the

cooking liquid.

Meanwhile, heat half

the oil in a large frying

pan over high heat. Add

the steak and cook for

4-5 minutes or until

cooked through. Remove

from the pan and set aside.

Return the pan to the

heat with the remaining

oil. Add the garlic, onion,

carrot, red pepper and

mushrooms. Cook for

8 minutes or until the

vegetables are soft,

but not mushy. Add

the spinach and cook

for another minute.

Meanwhile, in a small

bowl, combine the soy

sauces, sesame oil, fish

sauce and sugar. Set aside.

Transfer the vegetables

to a large bowl and add

the steak, noodles and soy

sauce mixture. Add the

sesame seeds and reserved

cooking liquid if needed,

and toss to serve.

SERVES 4

DAN DAN MIAN

400g fresh egg noodles

1 bunch pak choi, quartered

1T extra virgin olive oil

2 garlic cloves, finely grated

3cm piece ginger, peeled

and finely grated

300g pork mince

1T dark soy sauce

1 cup roasted peanuts,

chopped, to serve

For the spicy sauce

⅓ cup crunchy

peanut butter

3T Chiu Chow chilli oil

1½T black vinegar

½T light soy sauce

1T sesame oil

2t caster sugar

1t toasted Sichuan

pepper, ground

2 garlic cloves, finely grated

Bring a large pot of water

to the boil. Cook the

noodles according to the

packet instructions. Add

the pak choi 1 minute

before the noodles finish

cooking. Drain, reserving

1 cup of the cooking liquid.

Meanwhile, heat the oil

in a large frying pan over

high heat. Add the garlic

and ginger, and cook for

1 minute or until starting

to soften. Add the mince

and cook for 8 minutes,

or until well browned,

breaking up any lumps.

Add the soy sauce, stir

through and set aside.

Combine the spicy sauce

ingredients in a medium

bowl with the reserved

cooking liquid. Divide

among four bowls, and top

with the noodles, pak choi,

mince and peanuts. As

an optional extra, drizzle

over a dash of chilli oil.

SERVES 4

MI GORENG

400g instant noodles

1T extra virgin olive oil

4 eggs, to serve

4 spring onions, sliced

into thin rounds

2T kecap manis (sweet

soy sauce)

1T Sriracha

⅓ cup fried shallots

Sea salt, to taste

Bring a large pot of water

to the boil. Cook noodles

according to the packet

instructions, or until al

dente. Drain, reserving

¼ cup of the cooking liquid.

Meanwhile, heat the oil

in a large non-stick frying

pan over medium heat. Fry

the eggs for 4 minutes or

until the whites are cooked

and the yolks are still runny.

Remove from the pan and

drain on paper towel.

Transfer the noodles to

a bowl. Add the remaining

ingredients, a pinch of salt

and the reserved liquid,

and toss to combine. Divide

among four bowls, topping

each with a fried egg.

SERVES 4

CHEAT’S PHO

1t extra virgin olive oil

2 garlic cloves,

finely grated

5cm piece ginger, peeled

and finely grated

2 ℓ vegetable stock

2 star anise

1 cinnamon quill

2t fish sauce

1t caster sugar

Sea salt, to taste

400g flat rice noodles

150g mixed mushrooms,

such as shiitake and enoki,

sliced if large

1 cup bean sprouts, to serve

2 spring onions, thinly

sliced, to serve

Lime wedges, to serve

Red chilli, finely sliced,

to serve

Fresh herbs, such as Thai

basil, Vietnamese mint

and coriander, to serve

Heat the oil in a large

saucepan over medium

heat. Add the garlic and

ginger, and cook for

1 minute or until just

starting to soften. Add

the vegetable stock, star

anise, cinnamon, fish sauce,

sugar and a pinch of salt,

and bring to a simmer.

Add the rice noodles

and cook according to the

packet instructions, adding

the mushrooms 2 minutes

before the noodles finish

cooking. Discard the star

anise and cinnamon.

Divide the pho among

four bowls, topping with

the remaining ingredients.

SERVES 4 O