Mini Contemporary Asian Favourites by Carol Selva Rajah

Author:Carol Selva Rajah [Rajah, Carol Selva]
Language: eng
Format: epub
ISBN: 978-0-7946-0640-4
Published: 0101-01-01T00:00:00+00:00

Quick Tossed Asian Noodle Salad

Tossed, not stirred! Build the ingredients, flavours and aromas as you create your own masterpiece. Great cooking is all about control. Work with a hot pan, the freshest ingredients available, and keep the food moving. This recipe works well as a vegetarian noodle dish but sweet sausage slices can be added if you like. You can also use a fried omelette—rolled up and shredded—as a garnish, together with some crispy fried garlic and shallots.

2 tablespoons oil

3 cloves garlic, minced

50 g (½ cup) diced tempeh

2 dried sweet Chinese sausages (lap cheong) or other sweet sausages, thinly sliced (optional)

150 g (3 cups) sliced bok choy or other Chinese greens

2 packets instant noodles

Sprigs of basil leaves, to garnish

Dressing

1 tablespoon soy sauce

½ tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon bottled sweet chilli sauce

1½ teaspoons sugar

¼ ground white pepper

½ tablespoon oil

1 Combine the Dressing ingredients in a large bowl and mix well. Set aside.

2 Heat the oil in a wok and stir-fry the garlic over medium heat until golden and fragrant, about 1 minute. Remove from the heat and set aside. In the same oil, stir-fry the tempeh until golden brown and crispy, 2–3 minutes. Remove from the heat and drain on paper towels, then stir-fry the Chinese sausage slices until crisp.

3 Half-fill a saucepan with water and bring to a boil. Blanch the sliced greens until tender, about 1 minute. Remove from the heat and drain the blanched greens. Set aside.

4 In the same saucepan of water, cook the noodles following the instructions on the packet until soft. Do not use the flavouring sachet. Remove the noodles from the pan and drain well. Transfer the noodles to the bowl of Dressing, add the blanched greens and toss well to combine. Divide the noodles equally in 2 serving platters and top with the stir-fried garlic, tempeh and Chinese sausage. Garnish with the basil leaves and serve immediately.

Serves 2

Preparation time: 20 mins

Cooking time: 10 mins

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