Food - Use your noodle

Sometimes it’s simply being reminded of a recipe that motivates you to make the dish again. And so it was with me over summer when faced with a bach full of hungry children and adults.

Noodle dishes, without a doubt, have universal approval. They are delicious hot or cold, just as appealing the next day and incredibly portable, which makes them an ideal picnic food. And for those of us who had one drink too many the night before, they can be the perfect remedy.

This recipe is from my book Black Dog Cottage Cookbook, and although I made it many times over the holidays, it is fit for any dinner table back here in Wellington.

Basically you can use any vegetable that can be julienned; just don’t get carried away and have too wide a variety. Less is more, especially when it comes to cooking noodles – it’s about the noodles, not the vegetables. What makes this dish so fabulous is its simplicity.

Like most noodle recipes, it is incredibly versatile – try replacing the chicken fillets with beef, duck breasts, prawns, lamb fillets or simply keep it vegetarian. Rather than the usual Thai-flavoured dressing made with fish sauce and lime, this has a more subtle blend of vinegars and oil – a more Westernised taste.

As it keeps indefinitely, I always make more of this dressing than necessary as it’s lovely with salmon, tuna, swordfish, prawns, asparagus, bok choy, mushrooms, beef, chicken and rice dishes.

I always use thin, dried, spaghetti-type noodles. They are inexpensive, cook quickly and have a nice firm texture. Lightly dress the noodles with this flavoursome dressing while they’re still warm. This way, the noodles will soak up some of the flavour and the strands won’t stick together like glue.

Some tips on stir frying:

·      Woks don’t work well on electric rings; they are much more effective on gas. If you don’t have gas, you are better off using a large heavy-based frying pan.

·      A large surface area is needed to fry quickly and efficiently, and overcrowding food in a wok, or any pan for that matter, negates this effect by lowering the temperature.

·      Slice all your ingredients for the recipe into the same shape as this ensures even cooking and a more attractive dish.

·      Whenever you see the vegetable change colour and brighten, remove it and do the next batch.

Good luck, and remember to enjoy your cooking.

Ingredients

2 tbsp olive oil

2 garlic cloves, finely chopped

6 slices fresh ginger, finely chopped

8 chicken fillets

1 aubergine, cut into slices and then fine strips

1 carrot, cut into slices and then fine strips

1 bunch green beans, thinly sliced

400g Chinese egg noodles

200g bean sprouts

100g mangetouts, finely sliced

25g fresh coriander, roughly cut

1 tbsp sesame seeds, white and black, toasted

Dressing

2 tbsp sherry vinegar

4 tsp balsamic vinegar

1 tsp castor sugar

100ml light soy sauce

4 tbsp sesame oil

40ml light oil

2 small chillies, seeded and finely cut

Salt and freshly ground pepper

Method

1.      Mix dressing ingredients and set aside.

2.      Heat half the olive oil and sauté half the garlic and ginger with the chicken fillets. Stir fry for about five minutes or until the fillets are just cooked. Remove and set aside.

3.      Heat remaining oil with remaining garlic and ginger. Add the aubergine, carrot and beans. You may have to do this in batches. Sauté until softish.

4.      Cook noodles and drain. Mix with bean sprouts, coriander and vegetables. Pour the dressing over, keeping a few spoonfuls aside.

5.      Mound the noodle mixture onto plates and place chicken fillets on top.

6.      Season with salt, pepper and remaining dressing if it needs it. Sprinkle with toasted sesame seeds.

Serves 4