Woolworths Taste – August 2019

TASTE AUGUST 2019 65

ASIAN INSPIRATION

ILLUSTRATIONS

KATHARINE POPE

YES,IT’SOKAYTOSLURP

Didyouknowthatslurpingyournoodles

istheheightofgoodmannersinJapan?

Grabthatbowloframen,asetofchopsticks

andasoupspoon,andgetstarted

Useyo dles

andholdthespoonunderneaththem.

Liftthenoodlestoyourmouthand

slurpthemup(noisyis good!).

Eatlargeringredientsusingthe

chopsticksandusethespoon

forsmallerpieces.

You’renotdoneyet– liftthebowlto

yourmouthwithbothhandsanddrink

upallthatdeliciousbroth.

ur chopstickstoliftthenood

oldthespoonunderneathth

1 To make the brinjals, heat 2 T oil in

a wok over a high heat and sear the

brinjals until golden brown on both sides.

Add a little more oil and the garlic, chilli,

paprika and seasoning. Fry for 2 minutes,

then add the olive brine. Set aside.

2 Place the macadamia yoghurt sauce

in a clean wok with 1–2 T water to loosen.

When it starts to bubble, remove from

the heat and quickly toss in the noodles,

coating them in the sauce. Serve with the

brinjals, topped with sliced green olives,

herbs and toasted sesame seeds.

CARB-CONSCIOUS, FAT-CONSCIOUS,

HEALTH-CONSCIOUS, MEAT-FREE,

WHEAT- AND GLUTEN-FREE

WINE: Mullineux Old Vine White 2018

THE ULTIMATE PAD THAI 

“Rice noodles are the best inspo when I’m

in my midweek ‘what to make for supper’

slump. Street food from your stove to your

bowls in minutes!”

Serves 4

EASY

GREAT VALUE

Preparation: 10 minutes

Cooking: 10 minutes

Woolworths dried rice noodles 250 g

free-range eggs 6, beaten

canola oil 1 T

Woolworths prepared garlic, ginger

and chilli cubes ½ of each cube

water ¼ cup

mint 15 g , to r n

basil 15 g , to r n

chives 1 t chopped

spring onion 100 g, roughly chopped

peanuts 5 g, roasted and chopped

roasted chilli, for sprinkling

For the dressing, whisk:

fish sauce 3 T

soya sauce ¼ cup

brown sugar 3 T

sesame oil 1 t

limes 2, juiced

1 Submerge the noodles in boiling water

and allow to stand, covered, for 5 minutes

or until tender. Rinse under cold water

to stop the cooking process and cool

immediately. 2 Heat the oil in a wok until

smoking hot. Add the eggs. Do not stir

until the eggs start to puff up at the

edges, then stir quickly for 30 seconds to

1 minute and set aside. Add a little more

oil to the same wok, then add the garlic,

ginger and chilli and cook for 1 minute.

Add the dressing, noodles, water and toss

with the eggs and remaining ingredients.

Serve immediately.

Cook’s note: If you don’t want to

puff-fry the eggs separately, fry the

noodles and remaining ingredients,

then push them to one side of the pan.

Break the eggs into the hot pan and

scramble into the noodles. Serve piping

hot out of the pan.

FAT-CONSCIOUS, DAIRY-FREE

WINE: Delheim Sur Lie Chenin Blanc 2018

BREAKFAST EGG-NOODLE

BOWLS WITH FRIED EGGS,

BACON, ROAST TOMATOES

AND MUSHROOMS

“Move over shakshuka, this is my new favourite

breakfast (sometimes it’s even my all-day

obsession). Spicy tomato broth is the best base

for egg noodles, which have fantastic bite

and hold up well against bold flavours.”

Serves 4

EASY

Preparation: 10 minutes

Cooking: 20 minutes

garlic 2 cloves, sliced

Woolworths Bella tomatoes

350 g, halved

olive oil 1 T

Woolworths harissa paste 2–3 T

Woolworths organic vegetable stock

1 x 500 ml carton

sea salt and freshly ground black

pepper, to taste

Woolworths dried egg noodles 200 g

(or 500 g fresh)

Woolworths wood-smoked streaky

bacon 250 g, grilled

free-range eggs 4, fried

exotic mushrooms, pan-fried, for serving

(optional)

basil, for serving

“It’s super-easy

and supercharged

with flavour. Ramen

for beginners”