I don’t exactly know how that happened. Almost always when we cook it’s just Mel & I picking at the food as we go & pausing only long enough to take a picture, but we actually had company here. This meant no eating as we went along. Actually having to talk & not just letting the music blare. Being polite. Sitting down to eat. Remembering our manners (although I still had the last of the vegetable noodles without asking if anyone else wanted more). Most importantly though, using a knife & fork… It’s been a while to say the least.
I’m not sure how exactly it happened, but I’m actually thrilled that it did. It was really nice having guests over that were completely ours. Normally lunch/dinner things happen with a whole bunch of family & their place settings going on. Today was all about our guests & my fancy place settings… far more colourful as you can see. You want to know what? It was really good fun! We even got a plant out of it. See the cute little bonsai tree in the middle of the table? Yea, that one. I’m hoping not to kill it, my thumbs aren’t exactly green.
I’m thinking we should do this again. Who wants to join us for lunch next Sunday? x
– 250g egg noodles
– 6 tbs sesame oil
– 1 onion
– 1 carrot
– 3 spring onions
– 1 garlic clove
– 1/2 of each pepper: red, yellow, orange
– 1 large celery stalk
– 1 handful bamboo shoots
– 1 handful bean sprouts
– 5 baby corn
– 1 small handful broccoli
– 1 small handful purple cabbage
– 1 small handful mushrooms
– 1/2 cup rice wine
– 2 cups chicken stock
– 1 tbs sweet chili sauce
– 1 tbs oyster sauce
– 2 tbs soya sauce
– 2 tbs fresh coriander, chopped
– 1 tsp ground coriander
– 1 tsp ginger
1. cook the noodles for half the time listed on the packaging. Remove from the heat, strain & set aside. Reserve some of the liquid to add back to the mixture at the end if needed.
2. chop all the vegetables except broccoli & baby corn into thin strips. Quarter the baby corn length wise, & chop the broccoli into small pieces.
3. bring a large skillet or wok to high heat & add 6 tbs sesame oil. Once the oil is hot, add in the onion, carrot, peppers & celery. Saute & stir continuously for 3 minutes.
4. add in the broccoli, garlic, mushrooms, bamboo, been sprouts & baby corn. Continue to saute for a further two minutes, continuing to stir.
5. add in the remaining vegetables & spices & cook for another two minutes.
6. add in the rice wine & cook for another minute.
7. mix the chili, oyster sauce & soya with the chicken stock & then add to the wok/skillet along with the noodles.
8. reduce the heat to a gentle heat (about medium). Cook until the noodles are ready, a tad on the al-dente side (approx. 5 minutes).
9. add the fresh coriander, stir, serve & enjoy.
1. the vegetables should all be chopped to be the same thickness as the noodles & approx. 4 inches long.
2. if at step #8 the noodles are not yet fully cooked, but all the liquid in the wok/skillet has evaporated, use some of the reserved liquid from the boiled noodles. In effect, we are completing the cooking process of the noodles using the liquid of the vegetables, this helps for them to absorb maximum flavor from the rest of the ingredients.
3. the noodles in this dish are supposed to be a little wet at the end of the cooking process.
…for more recipes from us, check out are archives.