Noodling around for delectable dishes of the Asian persuasion? You will go crazy for these three noodles recipes that are fragrant and flavorsome and from The Noodle Cookbook by CEO and founder of Mr Lee’s Noodles, Damien Lee.
HEALTHY DUCK NOODLE SOUP (PED TOON)
Serves: 2
The richly flavored and aromatic soup base, combined with the savory hit of the steak makes for the best kind of comfort food.
Ingredients:
• 1 tbsp crushed yellow bean sauce
• 1 tsp toasted sesame oil
• 1⁄2 tbsp vegetable oil
• 9oz rib-eye steak
• 3oz sprouting broccoli
•4 1⁄4oz dried thin wheat noodles
FOR THE SOUP:
• 8 1⁄4oz lean ground beef
• 2 small onions, finely diced
• 2 whole star anise
• 1 black cardamom pod
• 1⁄2 tsp Chinese five-spice powder
• 1 tsp ginger paste
• 2 garlic cloves, crushed
• 1⁄2 tsp sea salt
• 1⁄2 tsp ground black pepper
• 1 tbsp crushed yellow bean sauce
• 1 1⁄2 pints boiling water
FOR THE GARNISH:
• 1 scallion, finely sliced
• Handful of fresh cilantro, roughly torn (optional)
• 2 tbsp chili oil (optional)
Method:
1. Heat a medium saucepan over a medium-high heat and brown the ground beef. Then add all the other soup ingredients except the water.
2. Stir for 2–3 minutes, then add the water. Lower the heat, cover with a lid, and simmer for 20 minutes. Meanwhile, mix together the yellow bean sauce and toasted sesame oil on a plate.
3. Rub the marinade over the steak and add to an oiled wok over a high heat. Pan-fry for 3 minutes each side for medium or 2 minutes if you prefer your steak pink.
4. When cooked, place steak on a chopping board and cover with foil to rest.
5. Half fill another saucepan with boiling water and add the broccoli. Boil for 2 minutes, then add the dried noodles and simmer for another minute. Drain and divide between two soup bowls.
6. Strain the soup broth through a fine sieve into each bowl, then top with sliced steak strips.
7. Garnish with scallion, fresh cilantro, and chili oil.
HONG KONG STREET BEEF
Serves: 2
The richly flavored and aromatic soup base, combined with the savory hit of the steak makes for the best kind of comfort food.
Ingredients:
• 1 tbsp crushed yellow bean sauce
• 1 tsp toasted sesame oil
• 1⁄2 tbsp vegetable oil
• 9oz rib-eye steak
• 3oz sprouting broccoli • 41⁄4oz dried thin wheat noodles
FOR THE SOUP:
• 81⁄4oz lean ground beef
• 2 small onions, finely diced • 2 whole star anise
• 1 black cardamom pod
• 1⁄2 tsp Chinese five-spice powder
• 1 tsp ginger paste
• 2 garlic cloves, crushed
• 1⁄2 tsp sea salt
• 1⁄2 tsp ground black pepper • 1 tbsp crushed yellow bean sauce
• 11⁄2 pints boiling water
FOR THE GARNISH:
• 1 scallion, finely sliced
• Handful of fresh cilantro, roughly torn (optional)
• 2 tbsp chili oil (optional)
Method:
1. Heat a medium saucepan over a medium-high heat and brown the ground beef. Then add all the other soup ingredients except the water.
2. Stir for 2–3 minutes, then add the water. Lower the heat, cover with a lid, and simmer for 20 minutes. Meanwhile, mix together the yellow bean sauce and toasted sesame oil on a plate.
3. Rub the marinade over the steak and add to an oiled wok over a high heat. Pan-fry for 3 minutes each side for medium or 2 minutes if you prefer your steak pink.
4. When cooked, place steak on a chopping board and cover with foil to rest.
5. Half fill another saucepan with boiling water and add the broccoli. Boil for 2 minutes, then add the dried noodles and simmer for another minute. Drain and divide between two soup bowls.
6. Strain the soup broth through a fine sieve into each bowl, then top with sliced steak strips.
7. Garnish with scallion, fresh cilantro, and chili oil.
NOODLE BOX FOR GROWN-UPS
Serves: 1
This hot and sweet lunchtime legend will help you smash your day whilst generating instant office envy from your coworkers.
Ingredients
• 2 oz dried wheat noodles
• 1⁄2 tbsp vegetable oil
• 2 turkey rashers
• 1 egg
• Handful of bean sprouts
• 1⁄4 green bell pepper, finely sliced
• 1⁄2 large tomato, chopped
• 1⁄2 scallion, finely sliced
• 1 tsp toasted sesame seeds
• Fresh red chili (optional)
FOR THE SAUCE:
• 1⁄2 tbsp Chinese black rice vinegar
• 1⁄2 tbsp light soy sauce
• 1⁄2 tbsp dark soy sauce
• 1⁄2 tbsp mirin
• 1⁄2 tbsp honey
• 1⁄2 tsp chili flakes
Method:
1. Place a small pan of boiling water over a medium heat. Add the dried noodles and boil for 4 minutes, then place them in a bowl of cold water. Set aside.
2. Mix together the sauce ingredients and pour into a container.
3. Heat the oil in a skillet over a medium-high heat. Break the egg into a cup and lightly whisk. Pour it into the pan and fry to make a thin omelet. Turn once to finish cooking, then leave to cool.
4. Place the pan over a high heat and add the turkey rashers. Fry for 30 seconds on each side, turning once. Remove to cool.
5. Roll the omelet into a cylinder, then slice into finger-width strips. Slice the rashers into thin strips.
6. Drain the noodles and tip into a lunch box or jar. Add the bean sprouts, followed by the rashers, egg, pepper, and tomato. Sprinkle with scallions, sesame seeds, and chili.
7. To serve, add the sauce to the noodles and mix well. Enjoy cold or add 7fl oz boiling water to make it saucy or 14fl oz to make it soupy.
