Quick, use your noodle
At this time of year I am hanging out for warmer weather, despite the inevitable forecasts for rain and thunderstorms. These two dishes bring a bit of summer brightness to the dinner table, are super-quick to make, and are full of flavour.
The first is vegetarian ku¯ mara and cauliflower sesame noodles that has a bit of grunt thanks to the addition of toasted sesame oil, ginger, chilli, soy sauce, and fresh herbs.
The second is a light fish curry cooked in coconut milk with fragrant lemon grass, hot chilli, salty fish sauce, and fresh coriander.
The noodles round out both dishes but you can easily switch the udon and soba for rice noodles, ramen or egg noodles. Whichever you decide, you will have a tasty noodle-y dinner in half an hour.
Ku¯ mara and cauliflower sesame noodles
Serves 2 Preparation: 15 minutes Cooking: 28 minutes
❚ 1 tablespoon vegetable oil
❚ 1 small thumb ginger, grated
❚ 1 large or two small kumara, roughly chopped
❚ 1⁄2 small cauliflower, cut into florets
❚ 1 clove garlic, crushed
❚ 1⁄4 teaspoon chilli flakes (plus extra to garnish)
❚ 200g udon noodles
❚ 2 teaspoons soy sauce
❚ 1 teaspoon toasted sesame oil
❚ 1⁄3 cup chopped coriander (plus a few sprigs to garnish)
❚ 2 spring onions, chopped (reserve 1⁄4 cup for garnish)
❚ 1⁄3 cup fried shallots or chopped peanuts
❚ 1⁄2 teaspoon black sesame seeds
Preheat the oven to 200 degrees Celsius, and line a roasting dish with baking paper. Put the oil and ginger in the dish and add the ku¯ mara.
Toss to coat well and roast for 10 minutes.
Add the cauliflower, toss again, add the garlic and chilli flakes, and roast for a further 10 minutes or until the ku¯ mara is cooked through.
Bring a medium pot of water to the boil and drop in the udon noodles – cook according to the packet instructions, mine were cooked for eight minutes. Drain well and toss through vegetables, soy sauce and sesame oil. Stir through coriander, spring onions and fried shallots.
Serve garnished with reserved chilli flakes, coriander, spring onions, and sesame seeds.
Quick coconut fish curry with soba noodles
Serves 2 Preparation 10 minutes Cooking: 16 minutes
❚ 1 teaspoon vegetable oil
❚ 2 tablespoons Thai green curry paste
❚ 400ml coconut milk (use ‘‘light’’ if preferred)
❚ 1 stem lemongrass
❚ 1 small red chilli, sliced (reserve 1⁄2 for garnish) ❚ 1 tablespoon brown sugar
❚ 1 tablespoon fish sauce
❚ 200g soba noodles
❚ 300g white fish, such as terakihi or gurnard
❚ 2-4 baby bok choy, bases removed, separated into leaves
❚ 1⁄3 cup coriander leaves
Heat the oil in a medium pot and bring a separate pot of water to boil. Add the Thai green curry paste to the oil pot.
Cook for one minute, then add the coconut milk. Bash the lemongrass with a rolling pin to split it, add to the milk and allow the flavour to infuse in the milk. Add the chilli, brown sugar and fish sauce to the coconut milk, cover, and bring to a simmer.
Meanwhile, cook the soba noodles according to the packet instructions (mine were for seven minutes) and drain well.
Add the fish to the coconut milk, cover, and simmer for 4-5 minutes or until the fish is cooked through. Remove the lemongrass and add the bok choy to the coconut milk and cook for one minute.
Divide the drained noodles between two serving bowls. Spoon over the fish and bok choy, and pour over the coconut milk. Garnish with reserved chilli and coriander leaves to serve.