noodles

All posts tagged noodles

Me, Walter Mitty and some Fab Curry Noodles

Published December 30, 2013 by The Feminist

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“Stop Dreaming. Start living.” When I came across an advertisement for The Secret Life of Walter Mitty in my local newspaper, it felt as if the movie’s motto was directly aimed at me. You see, dear readers, I am a daydreamer. I dream about romantic rendezvous with handsome strangers,  about shouting very eloquent yet insulting stuff at my professor, about dancing the samba in the middle of the school corridor, about being a guest on the Graham Norton Show and sitting next to Miranda Hart…

Oh yes. I dream. I dream BIG.

Normally I would say that there is absolutely nothing wrong with dreams. Dreams are the epitome of your heart’s desires and hopes. It is the dream that keeps us going; what gives us the energy to wake up every morning and say to ourselves: Yes, let’s do this!

However, for many people- and I count myself among them- dreams just remain dreams. We don’t act on them. And that is where the problem lies.

What’s the point of dreaming BIG, when you’re living small? It seems as if dreaming- daydreaming in this case- prevents us from seeing the truly magical that is happening right under our nose. Why do we keep living in a world full of fantasy, so unachievable and out of reach? Hell, chances are small that I will ever sit on Graham Norton’s red couch, so why do I keep wasting my time with this silly fantasy? I am now starting to realize that daydreaming leaves us numb to the world around us. To all the things that actually are possible.

So when I saw the poster of Ben Stiller’s movie, I thought to myself: “This is a sign that I need to start living. No more silly daydreams. But real and honest living in the moment”

Live a little.

Consequently, whether you like it or not, this also involves taking risks once and a while. So last week, I did something I never thought I would dare to do. (I won’t elaborate on this, since this is not a diary -and who knows what kind of creeps are reading this blog!-but let’s just say it involved a handsome stranger 😉 )

Unfortunately for me, my leap into the unknown ended up being a bit like the season finale of Homeland: full of disillusion and anticlimax.

Still.

I am so proud of myself. Because in order to fly high you sometimes need to fall flat on your face. The fall might hurt, but in the end we will come out stronger than ever! Like a phoenix rising from the ashes! (God, I totally sound like a fortune cookie writer right now! )

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Anyway, you get my point. Life is for the living. So live it, dear readers!

Ps: After a week of taking risks, I decided it was time to actually go and see the movie that inspired me to act. I have to admit that I normally avoid Ben Stiller movies because they are most of the time immature and badly written, but this movie is different. It is funny, it is inspiring, it makes you think and it gives you hope. And guess what? Ben Stiller for once isn’t totally annoying!

PPS: After my leap into the unknown failed miserably, I really needed some comfort food. And nothing screams comfort like a pot full of noodles in a creamy coconut curry sauce. Add to that some spice from the chili, some zing from the lime and some crunch from the vegetables and I was –again!- completely worry-free! Ready to go on yet another adventure!

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Sweet coconut curry noodles with shrimps

Ingredients (serves 4)

  • 250gr udon noodles
  • 40 shrimps
  • 2 granny smith apples
  • Mix of vegetables (I used ½ green pepper, ½ red pepper, 1 leek, handful of beansprouts and ½ courgette. All finely sliced in thin strips.)
  • 500ml coconut milk
  • 2 tbsp turmeric
  • 3cm piece of fresh ginger
  • 2 cloves of garlic
  • 1 onion
  • 1 red chili, finely sliced
  • Fresh coriander
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek
  • 1 tsp nigella seeds
  • ½ tsp cinnamon
  • 2 tbsp garam massala
  • 2 tbsp fish sauce
  • Lime

Method:

  1. Cook the noodles according to the instructions on the packet.
  2. Using a blender, mix together the onion, garlic, ginger, one granny smith apple, the chili pepper and all the spices until you get a smooth paste. (The apple in the curry paste will gave the sauce a lovely sweet and sour kick)
  3. Heat a tablespoon of vegetable oil in a wok and fry the fragrant paste for a couple of minutes. Add the coconut milk and fish sauce and let it simmer for 10 minutes to intensify the flavours.
  4. Add the vegetables, shrimps  and the other apple (finely sliced) and let it simmer for another 10 minutes.
  5. Stir in the cooked noodles and season with salt and pepper if necessary.
  6. Sprinkle on some freshly chopped coriander and finish with a good splash of lime juice.

Travel the World in Your Kitchen: Mexican Cannelloni and Sesame Duck Noodles

Published November 6, 2013 by The Feminist

world

A culinary staycation is probably the best way to travel if you’re on a budget. With just a couple of ingredients and a trip to your local supermarket, you can conjure up the spirit of exotic places far far away from here. Forget ridiculously expensive plane tickets! Explore the world through food you’ve cooked in your own kitchen: it is not only much easier and cheaper but it also gives tons of satisfaction knowing you’ve cooked that insanely delicious dish all by yourself!

Admittedly, you might miss out on the beautiful scenery, but I can guarantee that after one bite of these two dishes you will visit these places in your dreams over and over again.

Go on an imaginary adventure through Mexico, take a short tour around Florence or breathe in the exotic atmosphere of Tokyo, because with these two beauties, anything is possible!

Mexican cannelloni
Imagine a whole bunch of Mexican-inspired flavours and ingredients, arranged in a very Italian way, and you’re immediately on your way to foodie paradise. A paradise where both Venetian gondoliers and Mexican mariachis walk hand in hand, pesto and guacamole are served on the same platter and you don’t have to choose between the Italian or Mexican cute waiter… Heaven, I would say!

The depth of flavour in this dish is beyond compare. The secret to recreating an exact replica of this dish at home is to be generous with the chili and not to be afraid to add that hint of chocolate. Dark chocolate works miracles in this sauce!

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Ingredients (serves 4 enormously hungry people)
• 8 corn tortillas
• 250gr seitan mince (or other vegetarian alternatives)
• 400gr/ can of red kidney beans
• 6 baby corns, chopped into chunks
• 2 peppers, finely chopped
• 1 courgette, finely chopped
• 2 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 500ml of tomato passata
• 2 tbsp Cajun spice mix
• 5gr dark chocolate
• ¼ tsp smoked paprika
• ½ tsp chili powder
• 150gr grated cheddar cheese

Method:
1. Preheat the oven to 200°C. Grease 2 ovenproof dishes with butter.
2. To make the sauce, heat some oil in a sauce pan and add half the onion, one clove of garlic, the Cajun spice and ¼ tsp chili powder. Sautee for 2 minutes.
3. Add the tomato passata and season with salt and pepper and let it simmer for 15 minutes.
4. Finally, stir in the dark chocolate and let it melt. Let the flavours infuse for another 10 minutes.
5. Make the salsa vegetable mixture. Heat a tablespoon of olive oil in a large frying pan and add the other half of the onion, the garlic and spices and fry for 2 minutes. Add the seitan mince and fry for a further 2 minutes. Add the vegetables and season with salt and pepper. Cook on a medium heat until soft. Don’t be afraid to give the vegetable mix a good kick of chili.
6. Stir in the beans, season if necessary and add a small glass of water mixed with 1 tbsp of corn starch and add to the vegetables. This will create a lovely gloss on the vegetables and will make them nice and juicy.
7. Take your tortillas and spoon approx. 3-4 tbsp of salsa onto each tortilla. Roll it up until you get a beautiful cannelloni shape and put them in the prepared ovenproof dishes. Cover with the tomato sauce and finely finish with a generous layer of cheddar cheese.
8. Put in the oven for 15-20 minutes until the cannellonis are smokin’ hot and the cheddar has a golden brown colour.

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Sticky sesame duck with stir fried udon noodles

This was an exquisite Saturday dinner. Exquisite to see –but most of all- exquisite to taste. Every single ingredient in this dish adds that something extra. It is by far the best blend of spices imaginable and the sticky sweet glossy sauce of the duck is sooo good, I sincerely considered licking out the pan. (I eventually did!)

If you don’t try this one, I will be so pissed…

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Ingredients (serves 4)

For the duck:

• 2 large duck breasts, skin still in on
• 1 tsp Chinese five spice
• ¼ tsp star anise
• 2 tbsp honey
• 2 tbsp soy sauce
• ½ tsp sesame oil
• ¼ tsp chili powder
• 1 clove of garlic, minced
• Handful of sesame seeds

For the noodles
• 250gr udon noodles
• 200gr bean sprouts
• 2 carrots, cut into fine strips
• 1 pepper, cut into fine strips
• ½ leek, cut into fine strips
• 2 onions, finely sliced
• 2 large peaches, peeled, destoned and cut into quarters
• 1 clove of garlic, minced
• ½ large red chili, finely chopped
• 2 tbsp mirin
• 5 tbsp soy sauce
• 2 tbsp honey
• ½ tsp sesame oil
• ½ tsp Chinese five spice
• ½ tsp chili powder
• ½ tsp star anise
• ½ tsp ground ginger

Method:
• Cook the noodles according to package instructions.
• For the noodle stir fry, mix the soy sauce, mirin, honey, garlic, chili powder, spices and sesame oil together in a bowl and set aside.
• Make the marinade for the duck as well by mixing all the ingredients together in a bowl.
• Heat a large pan on maximum heat and add the duck breast skin-side down. Let it fry for 4 minutes on one side and then turn them over and give them another 4 minutes. Drain some of the excess oil and add the marinade to your duck breasts. Let the liquid caramelize on a low heat until it gets all sticky and sweet and gives your duck a nice glossy coating. Check whether your duck breasts are done. (They should be pink in the middle, but not raw) Cut them into thin slices, add back to the pan and sprinkle on the sesame seeds
• Meanwhile, make your stir fry by heating a tablespoon of oil in a wok. Add all the vegetables and stir fry for 3-5 minutes. The vegetables should be slightly soft but still have some crunch. Add the peaches, the cooked noodles and your bowl of sauce and stir everything together until it is well combined.

Passionate about Pumpkin: Curried pumpkin soba noodles and spiced pumpkin cake with nougat

Published October 8, 2013 by The Feminist

pumpkin duo

Take a look outside your window, dearest reader.
Do you see that?

Fall has arrived.
The foliage is changing colours, the sun is standing incredibly low on the horizon- transforming the air in a parade of golden sunbeams- and Christmas decorations are starting to pop up in shopping windows everywhere. Although I think that the latter is the epitome of bad taste and dreadful commercialism, I do love every little thing about this season. (yes, even the freezing toes and bloody rain showers)

But if there is one thing about the fall that I truly and utterly adore, it most definitely is the great… the humble…the magnificent… pumpkin! These strange looking fellas have the brightest orange hue –it would even make Tan Mom blush!- and their taste is just a heavenly combination of sweet, slightly honeyed bliss and earthy, fiber goodness.

Besides the obvious health benefits ( say hello to lots of vitamins and minerals!), this humble winter squash is also incredibly versatile! Yes, I’m not joking! There is actually more to pumpkins than velvety pumpkin soup or –the horror!- Halloween lanterns.

In order to prove my point, I conjured up a two-course meal for 4 that truly captures its unique and yummy character. Enjoy!

Asian curried pumpkin soba noodles

This is the ultimate vegetarian comfort food dish. Creamy coconut milk, sweet pumpkin, aromatic spices and –last but not least-very slurpable noodles!

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Ingredients:
• 250gr soba noodles
• 300gr pumpkin, cut into 1cm dices
• 1 can of chickpeas
• 200gr cherry tomatoes, halved
• 500gr spinach
• 3 cloves of garlic, minced
• 1 onion, finely chopped
• 5cm piece of fresh ginger, grated
• ½ tsp chilli powder
• ¼ tsp nigella seeds
• ¼ tsp cinnamon
• ¼ tsp fenugreek
• ¼ tsp mustard seeds
• 2 tbsp garam massala
• 2 tbsp ground turmeric
• 400ml coconut milk

Method:
1. Heat a tablespoon of vegetable oil in a heavy-based cooking pot and add all the spices, garlic, onion and ginger. Sauté for a couple of minutes until your kitchen smells like an Indian take away (in a good way, of course)
2. Add the diced pumpkin and fry for a couple of minutes before adding the coconut milk. Let it simmer for 15 minutes until the pumpkin is soft but not mushy. Season with salt and pepper.
3. Meanwhile cook your noodles according to the instruction on the packet and blanche the spinach.
4. Add the tomatoes, drained chickpeas, blanched spinach and cooked noodles to the pumpkin curry and season with salt if necessary.
5. Dig in!

Spiced pumpkin cake with soft nougat and nuts

(I repeat: pumpkin! Spice! Nuts! SOFT NOUGAT!!) This cake has the rare quality of being both incredibly light and airy, and at the same time staying lusciously moist and fudgy. The soft nougat turns into a sticky chunk of sugary honey and makes this already yummy cake a one-in-a-million showstopper! Don’t say I haven’t warned you!

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Ingredients (makes 6 really big squares, or 8 regular ones)
• 2 eggs
• 125ml sunflower oil
• 100gr caster sugar
• 80gr muscovado sugar
• 275gr pumpkin, cut into small chunks
• 170gr plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 100gr soft nougat, cut into chunks
• 50gr of nuts, roughly chopped

Method:
1. Preheat the oven to 170°C and line a flat cake tin with baking parchment.
2. Cook the pumpkin in some boiling water until it starts to fall apart (Add a cinnamon stick, a star anise and some crushed cardamom pods to the water to give extra flavour.)
3. Drain the pumpkin and mash it all up until you get a smooth puree. Let the puree cool slightly.
4. Add the oil and sugar to the pumpkin puree and mix well. Stir in the eggs and whisk until combined.
5. Sift in the dry ingredients until you get a smooth batter and finally stir in the chopped nougat and nuts.
6. Bake in the oven for 30 minutes.
7. Get ready to go to warm, gooey and fuzzy pumpkin heaven !

Good, Better, Me : A Week of Culinary Wizardry

Published June 20, 2013 by The Feminist

William Shakespeare once said: “Who knows himself a braggart, let him fear this, for it will come to pass that every braggart shall be found an ass.” So in light of this very thoughtful quote, I would like to add that the title of this post was merely chosen as a creative expression of my wandering mind and is supposed to be interpreted with a great deal of irony. 😉

Believe me, I know better than anyone else on this planet that I am not the BEST thing this earth has ever seen. I’m not a brave humanitarian risking my life for others. I haven’t got the voice of an angel, nor do I look like one. And I haven’t won a Nobel prize…yet.

But I can cook. And not just a little. Of course I’m not as brilliant a cook as Jamie Oliver, Yotam Ottolenghi or Nigella Lawson, but sometimes you do need to give yourself credit for the things you can do! Being proud of all the things you have accomplished shouldn’t be seen as bragging, it’s merely stating the facts.

So at the risk of portraying myself as an incredibly Shakespearean ass: I truly surpassed myself this week! Moreover, the following dishes didn’t just taste and look scrumptious, they are also the perfect representation of me as a culinary wizard’s apprentice. These dishes are easy, full of flavour and –as always- not just a copy of recipe in a cookbook.

Udon noodle salad with marinated chicken skewers

“The best chicken I’ve ever tasted” ~ My Dad. That says it all, doesn’t it?

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Ingredients(serves 4)

For the marinated chicken:
• 4 chicken breast, cut into fine strips
• 4 cloves of garlic, peeled and minced
• 2 tbsp honey
• 1 large chilli, finely sliced
• 4 tbsp soy sauce
• 2 tbsp fish sauce
• ½ tsp Chinese five spice
• 8 Wooden skewers
For the noodle salad
• 250gr udon noodles
• 2 spring onion, roughly chopped
• Half a cucumber, cut into half-moon slices
• 1 yellow pepper, cut into fine strips
• ½ red pepper, cut into fine strips
• 1 large red chilli, finely sliced
• 1 tbsp honey
• Zest and juice of a lime
• 1 clove of garlic, peeled and grated
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• Chopped coriander
• Roughly chopped roasted cashew nuts

Method:
1. Combine the marinade ingredients and add the chicken, mixing to coat well. Cover and set aside for at least 2 hours or place in the fridge overnight.
2. Thread the chicken strips onto the skewers. Heat a tablespoon of vegetable oil in a frying pan and fry the skewers on medium heat for 2 minutes on each side until the skewers get a lovely sticky caramel colour.
3. Cook the noodles according to the instructions on the packet, drain and refresh under ice-cold water. Toss the vegetables and the noodles together.
4. In a jug, mix together the soy sauce, fish sauce, honey, sesame oil, lime juice, garlic and chilli and pour over the noodle mixture. Scatter some fresh coriander and roasted cashew nuts over the top.

Couscous stuffed Portobello mushrooms with tahini sauce

The oriental flavours of this dish will turn any boring supper into a fiesta of the foodie’s palate!

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Ingredients (serves 1-2)
• 2 large Portobello mushrooms
• 125gr couscous
• ½ red pepper, finely chopped
• 5 sundried tomatoes, finely chopped
• 2 spring onions, finely chopped
• ½ tsp turmeric
• ½ tsp harissa
• 1 tsp falafel herbs
• ½ tsp fenugreek

For the tahini sauce
• 50gr tahini
• 75gr natural yoghurt
• Fresh parsley
• ½ tsp ground cumin

Method:

1. For the sauce, mix all the ingredients together until you get a smooth consistency. Set aside
2. Preheat the oven to 220°C and bake the Portobello mushrooms in the oven for 10 minutes until almost cooked through.
3. Meanwhile, cook the couscous according to packet instruction.
4. Fry the red pepper in some olive oil and add the spices. Stir through the spring onions and sundried tomatoes. Add the cooked couscous and 1 tablespoon of passion fruit vinegar.
5. Stuff the mushrooms with the couscous mixture and sprinkle some chopped nuts on top. Bake in the oven for a further 3-5 minutes.

Red peanut butter turkey curry

This is comfort food at its best! Or as Nigella would say: “Eating it is like being wrapped in a warm cosy blanket.”

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Ingredients (serves 4)

• 600gr cubed stewing turkey
• 1 broccoli, cut into small florets
• 1 pak choi , roughly chopped
• 1 yellow pepper
• 3 tbsp peanut butter
• 400gr can of chopped tomatoes
• 400ml can of coconut milk
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 5cm piece of fresh ginger
• 2 cloves of garlic
• 1 red onion
• 1 large red chilli
• 2 tbsp garam massala
• Fresh coriander

Method

1. Brown the meat in a large pan. Remove from the pan and set aside. Blend the chilli, garlic, onion, ginger and garam massala together in a blender until you get a smooth paste.
2. Heat a tablespoon of vegetable oil in the pan you used to brown the turkey and add the fresh curry paste. Return the meat to the pan and stir for 30 seconds until the meat is coated in the curry paste. Add the soy sauce, sugar and peanut butter. Stir well.
3. Add the canned tomatoes and coconut milk. Put a lid on and leave to simmer for about an hour.
4. After an hour, stir in the broccoli, pak choi and yellow pepper and let it simmer for another 20-30 minutes.
5. Stir in the fresh coriander and serve with some jasmine rice.

Antipasti Pasta

I am pretty proud of this recipe, I have to say. It’s a pasta dish but with all the ingredients I usually like on a plate of antipasti: sundried tomatoes, cheese, sweet melon, parma ham, artichokes, olives,… You name it! Choose any type of antipasti you like, because they will all go beautifully with the garlic and rocket “sauce”.

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Ingredients:
• 350gr small pasta
• 3 cloves of garlic, finely chopped
• ½ large red chilli, finely chopped
• 250gr rocket salad, minced in a blender
• Selection of antipasti: melon balls, parma ham, feta, mozzarella, olives, artichokes, sundried tomatoes,…

Method:

1. Cook the pasta according to packet instructions. Save some of the starchy cooking water for later.
2. Meanwhile, heat 2 tablespoons of olive oil in a pan and add the garlic and chilli and cook on a low heat.
3. Drain the pasta and tip into the garlic pan. Add the finely minced pocket and a bit of cooking water from the pasta to create a “saucy” tecture. Season to taste with salt and pepper.
4. Now it’s up to you: scatter some of your favorite antipasti ingredients over the lovely pasta and dig in!

Italy vs. Asia: One battle, two winners! Spicy mango carpaccio with rice noodles and mint-peanut pesto

Published June 5, 2013 by The Feminist

DSCN2782Carpaccio and pesto are two of the world’s best known and loved Italian dishes. There is just something about incredibly thin slices of raw meat, fish, vegetables or fruit that makes it ridiculously sexy and appealing. The same thing can be said about the traditional basil pesto. That heavenly scent and that fragrant taste are enough to make me go through life as an overly cheerful and euphoric crazy person!

Question is, however, what happens when you transform something so traditionally Italian into an Italasian fusion dish? Italians will no doubt kill me. And so will the Asians. Probably.

Whatever. At least I will die in complete and utter satisfaction because this dish was mind-blowingly delish! The Italian carpaccio became a wonderful mango carpaccio with a tangy and spicy dressing and the basil pesto was turned into a lovely blend of fresh peppery mint and creamy peanut butter.

Sounds amazing, right? 😉

If you want to try this summery dish for yourself, here is the very simple recipe:

Spicy mango carpaccio

ingredients
• One ripe mango
• Chilli powder
• Juice of half a lime
• One spring onion, finely chopped
• Freshly ground pepper

Method:
1. Using a mandolin or sharp knife, slice the mango as finely as possible and arrange the slices on a plate. Sprinkle on some lime juice, pepper, chilli powder and the chopped spring onion.

Rice noodles with a mint and peanut butter pesto

Ingredients (serves one)

• 4 spring onions, roughly chopped
• 1 clove of garlic
• 1 tbsp mirin
• 1 heaped tbsp peanut butter
• 1 tbsp rice vinegar
• Lots and lots of fresh mint leaves
• Splash of fish sauce
• ½ green chilli pepper
• 125gr rice noodles

Method
1. Cook the rice noodles in salted water according to the instructions on the packet.
2. Mix all the ingredients for the pesto (except the spring onion) together in a blender until you get a lovely and thick sauce.
3. Heat a tablespoon of vegetable oil in a wok and stir-fry the spring onions for a minute. Add the cooked rice noodles and mint pesto and stir until all the noodles are beautifully coated.
4. Serve the fragrant mint noodles in the centre of your mango carpaccio.

The best squid I have ever tasted: teriyaki squid with udon noodles

Published May 20, 2013 by The Feminist

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Confession nr. 1: I love squid!

I am one hell of a big squid lover! I know that it does not look like the most appetizing creature on the planet – frankly, I even find it quite scary- but these little ugly fellas are by far the tastiest things that come out of the sea.

Confession nr. 2: I hate people who don’t know how to cook squid properly!

Squid is of course notorious for being difficult to cook, because it can get all tough and rubbery when cooked too long…
So here’s a tip: STOP OVERCOOKING IT! And then you won’t get rubbery squid! It’s as simple as that!

Confession nr. 3: I hate people who think that squid equals fried calamari rings!

Since I’m already lecturing all of you food nitwits, I would also like to add that squid is not the same as fried calamari rings! I repeat: it is NOT THE SAME! Fried calamari is only one of the many many many possible squid dishes! And all the other dishes are even better!

This teriyaki squid tasted out of this world. It was sticky and incredibly aromatic thanks to the home-made teriyaki sauce and it was cooked to perfection. And let’s be honest here: I’m not a trained chef, so if I can do it, so can you!

Teriyaki squid with udon noodles

Ingredients:

For the teriyaki marinade:
• 3 clove of garlic, grated
• 3cm piece of fresh ginger, grated
• 2 tbsp brown sugar
• 4 tbsp soy sauce
• 2 tbsp mirin

For the noodles:
• Mix of vegetables: pak choi, leeks, peppers, carrots, spring onion, bean sprouts,…
• 250gr udon noodles
• 4 squid tubes, cleaned and kept whole
• 3 tbsp peanut butter
• 2 tbsp fish sauce
• 4 tbsp soy sauce
• 1 tsp chilli powder
• 1 tbsp brown sugar
• Fresh coriander

Method:

1. Mix the ingredients for the marinade together in a bowl. Put a sharp knife in the tubes of the squid and cut through the side, open it out, then lightly score every ½cm in a criss-cross fashion. This means the squid will absorb extra flavour. Now slice the squid into strips. Put the squid in the bowl with the marinade and set in the fridge for at least one hour.
2. Cook the udon noodles according to the instructions on the packet.
3. Put the peanut butter, sugar, soy sauce, fish sauce and chilli together in a bowl and mix until you get a smooth paste.
4. Add the vegetables to a screaming hot wok and stir-fry for a couple of minutes. Add the peanut butter paste. Stir in the cooked noodles and season if necessary.
5. Take the squid out of the fridge and toss the squid and the marinade into a hot pan. Stir fry the squid for 2 minutes until the squid is just tender and the marinade is getting all sticky and wonderful.
6. Serve your delicious squid on top of your noodles and finish with some fresh coriander.

Eating noodles like a boss: seafood curry soba noodles

Published March 21, 2013 by The Feminist

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The frequent visitors of my blog will probably already know that I have a huge soft spot for noodles. I mean, what’s not to like? Can you honestly think of anything more fun than slurping noodles with chopsticks into your mouth? Ha! I think not!

This dish was very quick and easy to make, as are all noodle dishes. The fragrant spices of the curry blend so well with the omega-3 goodness that comes from the seafood and fish. It’s almost like a Brad and Angelina wedding… Too good to be true. 😉
But sometimes dreams DO come true! And lucky for me, every time that happens I get to eat the outcome:

Seafood curry soba noodles:

Ingredients

For the curry paste:
• One 5cm piece of fresh ginger
• 2 red chillies
• 2 cloves of garlic
• 1tbsp garam massala powder
• 1tbsp vegetable oil
• 1tbsp mirin

For the noodle stir fry:

• 300gr soba noodles
• 200gr vegetables (beansprouts, carrots, peppers, mushrooms, leeks,… The choice is yours!)
• 300ml coconut cream
• 2tbsp fish sauce
• 200gr seafood mix
• 200gr fresh prawns
• 200gr firm white fish, cut into pieces of approx. 2cm
• Fresh coriander, to decorate

Method:

1. To make the curry paste, blend all the ingredients together in a blender or pestle and mortar until you get a smooth paste.
2. Cook the noodles according to the instructions on the packet.
3. Heat a tablespoon of vegetable oil in a large wok and stir fry the curry paste for a couple of minutes until it starts to smell really fragrant. (This is by far the loveliest kitchen perfume!)
4. Add the vegetables and stir fry for a couple of minutes. Add the coconut cream.
5. Toss the seafood, prawns and fish together in a bowl with a tablespoon of garam massala and a good pinch of chillli powder and fry them for a couple of minutes in a non-stick frying pan.
6. Add the cooked noodles to the vegetable curry and add the fish sauce.
7. Gently stir through the cooked seafood and fish.
8. Sprinkle on some chopped coriander and start to slurp, y’all!