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