OO­DLES OF NOO­DLES

YOU DON’T NEED TO REACH FOR THE IN­STANT VA­RI­ETY TO MAKE QUICK, CROWD-PLEAS­ING DISHES WITH NOO­DLES. @chef­ben­nett23 @Vueben­nett

Sunday Herald Sun - Stellar - - On Sunday -

VIET­NAMESE NOO­DLES WITH SERVES 4

6 (500g) pork sausages 2 tbs peanut oil 2 tbs ke­cap ma­nis 200g thin rice ver­mi­celli noo­dles, cooked ac­cord­ing to packet in­struc­tions 250g (1 packet) bean sprouts ¾ cup each co­rian­der, Viet­namese mint and Thai basil 1 ice­berg let­tuce, leaves sep­a­rated Chilli-peanut dress­ing 2 tbs peanut oil 2 gar­lic cloves, crushed cup (50g) roasted peanuts, chopped 1 tsp caster sugar Juice of 1 lime, plus wedges to serve Crisp-fried rice ver­mi­celli (op­tional) 100g thin rice ver­mi­celli For dress­ing, heat oil in a small fry­ing pan over medium-low heat, add chilli, gar­lic and gin­ger and cook for 3-4 min­utes un­til fra­grant. Add peanut but­ter, peanuts and sugar. ook for min­utes. Add sh sauce, lime juice and ¼ cup (60ml) wa­ter. Bring to a sim­mer, then set aside to cool. Squeeze sausage meat from cas­ings and form tea­spoon­fuls into small meat­balls. Heat oil in a non-stick fry­ing pan over medium heat. Fry meat­balls for 5 min­utes or un­til browned and cooked. Deglaze pan with ke­cap ma­nis. Re­move from heat and loosely cover with foil to keep warm. For crisp-fried ver­mi­celli, ll a wok or large heavy-based pan to a third with oil and heat to 190° C turn golden in 30 sec­onds when oil is hot enough). In batches, fry noo­dles for 30 sec­onds or un­til puffed. Re­move with a slot­ted spoon and drain on pa­per towel. Com­bine noo­dles, sprouts, two-thirds of the herbs, spring onion and half the dress­ing in a bowl. Di­vide among let­tuce leaves, top with meat­balls, re­main­ing herbs and dress­ing and fried ver­mi­celli. Serve with lime wedges.

1 small bar­be­cued or roast chicken, meat sliced, bones and skin re­served 6 cups (1.5 litres) chicken stock 6cm piece (30g) gin­ger, thinly sliced 2 spring onions, coarsely chopped, plus ex­tra thinly sliced to serve 3 tsp brown sugar 3 gar­lic cloves, bruised 2 star anise 2 cin­na­mon sticks 1 tsp black pep­per­corns ¾ cup each co­rian­der, mint and Thai basil Bean sprouts, thinly sliced red chilli and lime wedges, to serve To make the broth, place chicken bones and skin, stock, gin­ger, spring onion, sugar, gar­lic, star anise, cin­na­mon sticks, pep­per­corns and sh sauce in a large saucepan. Bring to the boil, then re­duce to a sim­mer and cook for 10 min­utes. Strain through a large sieve into a bowl and dis­card solids. Pour broth back into the saucepan and keep warm over a very low heat. Mean­while, bring a large saucepan of wa­ter to the boil, add noo­dles and cook ac­cord­ing to packet in­struc­tions. Drain and di­vide among 4 serv­ing bowls. Top with chicken. Scat­ter with ex­tra spring onion, herbs, bean sprouts, and chilli. Serve with lime wedges. 600g piece Ja­panese pump­kin, cut into wedges and seeded 1 tbs olive oil 1 tbs miso paste, plus ¾ cup (190g) ex­tra ¼ cup (60ml) mirin 1 tps sesame oil 1 tbs tamari 4 nori sheets, halved 1 tsp mixed sesame seeds, plus ex­tra to serve 6 cups (1.5 litres) veg­etable stock 3 spring onions, finely chopped 270g ra­men noo­dles, cooked ac­cord­ing to packet in­struc­tions 2 soft boiled eggs, halved Shichimi tog­a­rashi or chilli flakes, to serve (op­tional)

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