EMBRACE NOODLE NIGHT with A GENEROUS BOWL OF CHICKEN UDON OR IRRESISTIBLE TWIRLS OF MUSHROOM FETTUCCINE.
BALSAMIC and BURNT-BUTTER MUSHROOM FETTUCCINE
¼ cup (10g) dried porcini mushrooms 2 tablespoons boiling water 2 tablespoons balsamic vinegar 150g unsalted butter, chopped
¼ cup sage leaves
250g Swiss brown mushrooms, sliced 250g button mushrooms, sliced sea salt and cracked black pepper 400g fresh fettuccine finely grated parmesan, to serve
Place the porcini mushrooms, water and vinegar in a small bowl and set aside for 5 minutes to soften. Heat the butter in a large non-stick frying pan over high heat and cook for 5–6 minutes or until foamy and nut brown. Add the sage and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside.
Add the salt, pepper and remaining mushroom to the pan and cook, stirring, for 5 minutes or until golden brown and softened. Add the porcini mixture and cook for 2 minutes or until reduced slightly. While the mushroom mixture is cooking, cook the pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain well. Add the pasta to the pan and toss to combine. Divide between bowls. Top with the sage and parmesan, and sprinkle with pepper to serve. SERVES 4.
STIR-FRIED STICKY HONEY CHICKEN with UDON NOODLES and GREEN CABBAGE
1 tablespoon vegetable oil
4 cloves garlic, thinly sliced
4 green onions (scallions), cut into 5cm lengths 500g chicken mince
2 tablespoon grated ginger
¼ cup (90g) honey
¼ cup (60ml) oyster sauce
2 tablespoons soy sauce
¹⁄³ cup (80ml) water
½ small green cabbage, chopped
450g fresh udon noodles, cooked following
packet instructions chilli oil and micro (baby) coriander (cilantro) leaves,
Heat the oil in a wok or large frying pan over high heat. Add the garlic and onion and cook for 1 minute or until crisp. Remove and set aside. Add the chicken, ginger, honey, oyster sauce, soy sauce and water to the pan and cook for 8 minutes, breaking up the mince with the back of a spoon. Add the cabbage and cook, tossing, for 1 minute, or until just wilted. Top the noodles with the chicken mixture. Serve with chilli oil and coriander. SERVES 4.