Use Your Noodle

KING PRAWN LO MEIN




It's important to have all the veg ready to go, so that the dish comes together quickly and nothing overcooks

Lo mein noodles are boiled, then added to cooked vegetables and sauce and tossed through. It's important to have all the veg ready to go, so that the dish comes together quickly and nothing overcooks.

SERVES 2


2 nests fresh or dried egg noodles

3 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp dark soy sauce

½ tbsp golden caster sugar

½ tbsp toasted sesame oil

2 tbsp neutral oil

2 garlic cloves, grated or sliced

10 frozen king prawns, defrosted

1 tbsp shaoxing rice wine

1 small carrot, finely shredded

1 handful of choi sum or pak choi, chopped

1 handful of bean sprouts

6 spring onions, shredded

Cook the noodles according to the packet instructions or until al dente. Strain and rinse under cool water, separating the noodles with your fingers to stop them sticking. Set aside.

Meanwhile, combine the light soy, oyster sauce, dark soy, sugar and sesame oil in a small bowl or jug, to make the sauce. Set aside.

Heat the neutral oil in a nonstick, heavy-based frying pan or wok, over a medium-high heat, and add the garlic. Stir it immediately to prevent it burning, cook for 20 seconds, then add the king prawns. Stir-fry for 2 minutes, until they're just pink. Add the rice wine and let the alcohol bubble away for 1 minute. Add the carrot and choi sum and continue to stir-fry for 3-4 minutes. Add the noodles and the sauce and toss well to combine with the vegetables. The noodles should be coated in sauce.

Add the bean sprouts, cook for 1 minute, then remove the pan from the heat. Add the spring onions and serve.

You'll find the ingredients for these recipes in Asian supermarkets and on tuktukmart.co.uk, souschef.co.uk and orientalmart.co.uk 

QUICK-SHARP DAN DAN MIAN 




You can find many versions and styles of this dish at different restaurants, and there are just as many recipes 

Dan Dan Mian is one of my all-time favourites. You can find many versions and styles of this dish at different restaurants, and there are just as many recipes. This is my bare-bones version, without any frills or additional extras.

SERVES 2


2 tbsp Chinese sesame paste or tahini

1 tbsp peanut butter

2 tbsp light soy sauce

1 tbsp chinkiang black rice vinegar

2 tsp light brown sugar

2 tbsp Sichuan chilli oil or Lao Gan Ma crispy chilli in oil

1 tbsp neutral oil

200g fatty beef mince

1 tsp Chinese five spice

3 tbsp hoisin sauce

1 tsp dark soy sauce

2 nests thin wheat noodles

100ml hot chicken stock

1 spring onion, sliced

Combine the sesame paste, peanut butter, light soy sauce, rice vinegar, sugar and chilli oil in a high-speed blender, or in a jug using a stick blender, to make the sauce. Set aside.

Heat the neutral oil in a nonstick, heavy-based frying pan and add the beef mince. Let it sit for 2-3 minutes in the hot pan without stirring, to allow it to brown. Add the Chinese five spice and stir-fry for another 2-3 minutes until the beef is browned all over. Add the hoisin and dark soy sauce and mix well until the mince is coated and glossy.

Meanwhile, cook the noodles according to the packet instructions.

Divide the sauce between two bowls, top up with the hot stock and combine well. Add the noodles and top with the beef and spring onion.

SIZZLING RED OIL NOODLES 




Pouring hot oil over the raw ingredients and noodles creates mini fireworks inside the bowl

The name of this recipe makes it sound very dramatic and theatrical, which it is. Pouring hot oil over the raw ingredients and noodles creates mini fireworks inside the bowl. But the reason I love it most is that it's so quick and uses only one pan.

SERVES 2


1 tbsp light soy sauce

1 tbsp chinkiang black rice vinegar

1 tsp golden caster sugar

2 nests Taiwanese flower-petal noodles or wide wheat noodles

2 heads choi sum or pak choi, leaves separated

2 tsp Sichuan ground chilli flakes (see note)

2 spring onions, finely sliced

2 large (or 4 small) garlic cloves, grated or crushed

1 tsp toasted sesame seeds

sea salt

3 tbsp neutral oil

2 fried eggs (optional)

Combine the light soy sauce, vinegar and sugar in a cup and stir until the sugar dissolves.

Bring a pot of salted water to the boil and add the noodles. Cook according to the packet instructions. When there is 1 minute of cooking time left, add the leafy greens. Once cooked, pop the noodles and greens into a colander and rinse with cold water - this keeps the noodles springy and stops them clumping together.

Divide the noodles and greens between two bowls.

On top, in small separate piles, add the ground chilli, spring onions, garlic, sesame seeds and a pinch of sea salt.

Move your bowls close to the hob, so you aren't carrying a hot pan of oil across the kitchen. Heat the neutral oil in a small pan over a high heat until it's smoking. This may seem a little daunting, and be sure to use caution, but you do want it to be hot enough to see smoke rising. Once hot enough, immediately pour the oil over the two little collections of aromatics on top of the noodles, half over each. The oil should splutter a little as it hits the wet ingredients and cooks the garlic.

Divide the soy sauce mixture between the two bowls and toss everything together. I love to serve this with a simple fried egg on top, if I'm in the mood, but it's just as good without.

NOTE Be sure to use Sichuan ground chilli flakes for this recipe. These will give the dressing a gorgeous bright red hue and the traditional flavour profile. Gochugaru - Korean red pepper flakes - will also work. Italian chilli flakes will not give the same flavour or colour, so don't be tempted to use them if that's all you have in your cupboard.

SALMON MAZESOBA 




In this dish, several elements are arranged on top of a carb and then mixed up and served with an egg on top

Mazesoba translates from Japanese to English as 'mixed-up noodles' and it's one of my favourite ways to use up leftovers. In this dish, several elements are arranged on top of a carb and then mixed up and served with an egg on top.

SERVES 2


1 tbsp light soy sauce

1 tbsp toasted sesame oil

1 tsp mirin

1 tsp kecap manis

1 tbsp toasted sesame seeds

2 boneless salmon fillets

3 tbsp soy bean sauce

1 small courgette, thinly sliced

1 tsp neutral oil

1 tsp garlic salt

1 egg (or 2, depending on hunger)

2 nests somen or thin wheat noodles

1 toasted nori sheet, cut into 4

1 spring onion, finely sliced

1 tbsp crispy garlic

100g canned bamboo shoots, strained and finely sliced

1 tbsp furikake

Preheat the oven to 180C/160C fan/gas 4 (if you don't have an air fryer). Combine the light soy sauce, sesame oil, mirin, kecap manis and sesame seeds in a jug to make the sauce. Mix well and set aside.

Brush the salmon with the soy bean sauce. Coat the courgette in the neutral oil. Spread on a baking tray and roast in the oven for 20 minutes until the salmon is just cooked through, charred on the outside and flaking easily, and the courgette slices are golden. Or cook both together in air fryer for 12 minutes at 200C, turning the courgette halfway through. Season the courgette with the garlic salt.

Meanwhile, bring a pot of water to the boil and drop in the egg. Set a timer for 6 minutes 45 seconds. After 2 minutes, drop in the noodles (or for the time suggested on the packet). When the timer sounds, pop the noodles and egg into a colander and strain. Pluck out the egg and allow to cool slightly before peeling and halving.

Flake the salmon from its skin and set aside. If you like the skin, put the skin back into the oven or air fryer to crisp up for 3-5 minutes. If you have an air fryer place the nori squares in it for 30 seconds.

Divide the noodles between two bowls. Add half the sauce to each bowl and toss through the noodles. Arrange the spring onions, crispy garlic and courgette on top of the noodles. Add the flaked salmon and half an egg to each bowl. Crumble the nori and crunch up the salmon skin (if using) to serve on top, with the sliced bamboo shoots.

Garnish with furikake and serve immediately, while the noodles are still hot.

AUBERGINE DOUBANJIANG NOODLES 




This recipe is inspired by the Sichuan dish yu xiang, or 'fish-fragrant', named so not because it contains any fish but due to the heady, savoury flavour imparted by the doubanjiang, a spicy fermented bean sauce

This recipe is inspired by the Sichuan dish yu xiang, or 'fish-fragrant', named so not because it contains any fish but due to the heady, savoury flavour imparted by the doubanjiang, a spicy fermented bean sauce.

SERVES 2


4 dried shiitake mushrooms

2 nests thick wheat noodles

1 tbsp neutral oil

2 garlic cloves, grated

1 large aubergine, chopped into 1cm cubes

1½ tbsp doubanjiang (also called toban-djan)

2 tbsp chinkiang black rice vinegar

1 tsp dark soy sauce

1 tbsp light soy sauce

1 tsp toasted sesame oil

1 tbsp golden caster sugar

Soak the mushrooms in a mug of boiling water for 15 minutes. Strain and slice the soaked mushrooms, and reserve the soaking liquor.

Meanwhile, cook the noodles according to the packet instructions. Drain and rinse under cool water, separating the noodles with your fingers to prevent them from sticking. Set aside.

In a large nonstick, heavy-based frying pan, heat the oil over a medium-high heat. Add the garlic and stir-fry for 30 seconds or until fragrant. Add the aubergine and the sliced mushrooms and stir-fry for 2 minutes. Add the doubanjiang and stir well for 1-2 minutes or until it becomes fragrant. Add the vinegar, dark soy, light soy, sesame oil and sugar. Add the reserved mushroom soaking liquid, mix well and let it bubble away for 3-4 minutes or until the sauce thickens slightly. Add the noodles and stir to coat. Remove from the heat and serve immediately.

CREAMY MISO MUSHROOM UDON 




The addition of soy sauce and miso paste adds an umami, salty depth. It's the kind of recipe that after you've made it once, you'll no longer need the recipe at all - it's that simple

Cream cheese might not strike you as an ingredient to dress noodles, but it's an easy way to add flavour and body to a sauce with minimal fuss and ingredients. The addition of soy sauce and miso paste adds an umami, salty depth. It's the kind of recipe that after you've made it once, you'll no longer need the recipe at all - it's that simple.

SERVES 2


15g dried and shredded black fungus mushrooms

4 dried or fresh shiitake mushrooms

2 nests fresh, dried or frozen udon noodles

1 tbsp white miso

1 tbsp cream cheese

1 tbsp light soy sauce

1 tsp light brown sugar

¼ tsp freshly ground black pepper

1 tbsp neutral oil

1 tbsp butter

2 garlic cloves, crushed or grated

1 portobello mushroom, finely sliced

150g shimeji mushrooms

¼ tsp sea salt

2 small handfuls of bean sprouts

2 spring onions, whites and greens chopped into 2cm pieces, plus some greens, finely sliced, to serve

Rehydrate the black fungus and shiitake mushrooms (if using dried) in a mug of hot water for 10-15 minutes. Strain, reserving the soaking liquor.

Meanwhile, cook the noodles according to the packet instructions. Drain and rinse under cool water, separating the noodles with your fingers to prevent them from sticking.

Combine the miso, cream cheese, soy sauce, sugar, black pepper and mushroom soaking liquor in a jug to make the sauce. Set aside.

Heat the neutral oil in a nonstick, heavy-based frying pan or wok over a medium-high heat. Add the butter and garlic and stir-fry for 30 seconds until fragrant. Add the sliced portobello mushrooms and fry on both sides until browned. Add the shiitake, black fungus and shimeji mushrooms, then the salt, and stir-fry for 2-3 minutes.

Add the bean sprouts and chopped spring onions and stir-fry for 1 minute. Add the noodles and stir-fry for a further minute. Turn the heat to the lowest setting. Add the sauce and toss well to combine, heating very gently until just warmed through. Garnish with the sliced spring onion and greens, remove from the heat and serve.

NOW BUY THE BOOK




To order a copy for £17 until 5 November, go to mailshop.co.uk/ books or call 020 3176 2937. Free UK delivery on orders over £25

Our recipes are from Simple Noodles by Pippa Middlehurst, with photographs by India Hobson and Magnus Edmondson, published by Quadrille, £20. To order a copy for £17 until 5 November, go to mailshop.co.uk/ books or call 020 3176 2937. Free UK delivery on orders over £25 


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