Cooking Class May 2012 – Noodles Galore

We used lots of different kinds of noodles today, six different dishes in all.

Thanks to everyone for their enthusiastic participation and thanks to Steve for bringing some produce from his garden.

Recipes for the day

Tomato and tofu soup – Sweet Potato Hot Salad – Fresh rice noodle stir fried –

Famous Lao Rice Flake Noodle soup delight – Egg noodles – Lao Stir Fry – Gallery

Tomato and tofu soup

Ingredients
Tomatoes – wash and dice 2 kg
Soft Tofu – wash and scramble 1 box
Q Tofu – cut into 4 pieces 1 packet
Onions 3 Olive Oil 3 tablespoons
Eggs 5
Water 3 litres
Soy Sauce 10 table spoon
Tom Yum Paste 4 tablespoons sugar 1 tablespoons
Rice Vermicelli 2 x 400g packets
Carrot – finely chopped 4
Rice Paddy Herbs – washed and finely chopped 2 bunches
Onions – chopped finely 4
bean sprouts 500 g
Method:
Beat the eggs in a bowl and keep.
In a large pot heat up the oil.
Add onions and brown them.
Add the carrots, soft tofu, Q tofu, tomatoes and Tom Yum paste.
Cook for 20 minutes.
Add soy sauce, sugar and boiling water
Pour in the eggs.
Simmer for 10 minutes
In a separate pot bring 2 litres of water to boil.
Add the noodles to the boiling water. Constantly stir the noodles and cook for 12 minutes or until they are soft. Drain the water. Wash the noodles under running tap water, drain and set aside.
Serving the noodles:
In a bowl, add a handful of noodles, Rice paddy herbs, bean sprouts. Ladle the boiling soup into the bowl.

Sweet Potato Hot Salad

Ingredients
Sweet Potato Vermicelli 1 x 340g packet
Celery – sliced 3 sticks
Carrot- grated 4 Red
Capsicum – sliced 3
Green long beans – sliced 300 g
Onion – sliced 2
vege chicken – sliced 2 cups
soy sauce 4 tablespoons
Olive Oil 5 tablespoons
Coriander – washed and chopped 1 bunch
vegetarian BBQ sauce 4 tablespoons
1 cup of water
Method:
In a large pot, boil 3 litres of water. Add noodles, cook for 15 minutes. Drain under running water.
Cut the noodles in 10 cm long pieces. Set aside.
In a large pot, heat 5 tablespoons of olive oil Add the vege chicken and onions and brown.
Add the carrot, celery, beans and capsicum.
Add soy sauce, BBQ sauce and water. Cook for 3-5 minutes to warm up.
Add noodles and mix in. Once mixed thoroughly, turn off the heat and add the coriander. ready to serve.

Fresh rice noodles stir fried

Done on the BBQ
Ingredients
Fresh rice noodles 2 kg
bean sprouts – wash and drained 2 packets
eggs 8
Soy slices – chopped 3 cups
soy sauce 6
tablespoons black caramel
sauce 3 tablespoons
Pepper 1 level tablespoon
Coriander – chopped 1 bunch
Olive oil 5 tablespoons

Method:
Separate the noodles from each other.
On a big serving plate, cover the plate with the bean sprouts.
Add 2 tablespoons oil and cook the soy slices until brown. Set aside.
Scrape clean the BBQ. Add the oil to the hot BBQ plate.
Spread the noodles evenly onto the hot BBQ plate Let cook and brown without touching for 2 mins. Then flip the noodles over to the other side. Let them brown.
Crack the eggs onto the noodles covering them evenly with the eggs.
Then flip the noodles again and cook for 2 minutes max.
Add the soy slices.
Add caramel sauce, soy sauce and pepper evenly over the noodles. Now, turn off the BBQ and mix.
Spread the hot noodles over the bean sprouts. Garnish with Coriander. Serve

Famous Lao Rice Flake Noodle soup delight

Ingredients
Rice Flakes 2 packet 200g
Fresh Shallots – chopped 1 bunch
Green leaf vegetable – cut into bite size 1 bunch
vege protein beef balls 2 cup
vege protein golden duck 2 cup
olive oil 4 tablespoons
STOCK
Water 3 litres
Seasoning – Special spice for duck noodle soup (don’t panic the seasoning is vegetarian, just herbs). 1 packet
Soy Sauce 7 table spoons
Mushroom thick sauce 3 table spoons
Onion 3
Carrot 4
Potato 500g
Chokos 2
Pepper 1 teaspoon
Dry Mushroom stalks 1 cup
Method:
Soak the noodle in water for 20 minutes. Making sure the noodles are covered. (NOTE: these rice noodles are pre-cooked).
Drain the noodles when they are soft.
Prepare the stock: Cut potato, carrot and onion into bite size pieces;
Peel the chokos, cut into bite size
NOTE: The seasoning bag is not to be opened. Once the cooking is finished take out the bag and compost.
In a large saucepan with the water, add, Seasoning, mushroom sauce, Potato, carrot, Choko, onion, pepper, bring to boil and simmer for 20-30 mins.
Remove the seasoning bag.
Finely chop the shallots and put aside in a bowl.
Slice the vege protein. Beef balls sliced into 4. Golden duck into pieces.
Add the noodles to the stock and cook for 10 minutes.
In a fry pan with oil, sautee the vege protein for 5 minutes. Set aside.
Just before serving, Add the vege protein ingredients and the shallots and green vegetable to the stock.
Serve the noodle soup.
Tips:
Home grown vegetable and herbs are best used as stock Leave the skins on carrot and potato

Egg noodles

Ingredients
Egg noodles 1 kg
water 3 litres
Olive oil 4 tablespoons
Cauliflower 1 heads
Broccoli 4 heads
Oyster mushrooom 300 gm
carrots 2
vege chicken nuggets 3 cups
soy sauce 5 tablespoons
garlic – crushed 5 cloves
Method:
Take the noodles out of the packet and shake off excess flour.
In a large pot, bring 3 litres water to boil. Throw in the noodles, constantly stirring.
Once the noodles float to the top, drain and rinse under cold running water.
Cut the noodles with scissors
In the large pot, heat the oil.
Add the garlic and vege chicken and brown.
Add the cauliflower, carrot, broccoli and stir then covering for 3 mins.
Add the oyster mushrooms and soy sauce and half cup of water. Cover and cook for 2 mins.
Add the noodles and mix in. Ready to serve

Lao Stir Fry

Ingredients
Rice Noodles (Dragon Bowl) 3 x 375g packets
Sour Tamarind (for cooking) 4 tablespoons
Water 2 cups
Sugar – brown organic 4 tablespoons
Onions – finely chopped 4
soy sauce 5 tablespoons
mushroom sauce 4 tablespoons
vege chicken – finely chopped 3 cups
cabbage – finely sliced ½
chives – chopped 1 handful
Carrot – grated 4
Olive Oil 5 tablespoons
Method:
Soak noodles in water until soft. Make sure the noodles are covered by water. When soft drain the noodles.
Soak tamarind in two cups of boiling water
In large fry pan heat the oil. Add the onions and brown.
Drain the tamarind water into the fry pan (do not add the tamarind at all).
Add the sugar, soy sauce, mushroom sauce, vege chicken.
Cook for 5 mins.
Add the noodles and the cabbage to the fry pan. Mix thoroughly while heating.
Add chives and mix in.
ready to serve.

Gallery for the day: