noodles Archivy - Oh My Chef

Rice noodles with prawns, orange curry dressing

Edita — Tue, 13 Jun 2017 12:16:16 +0000

Prawns with noodles, that is something I could eat all the time. This really is a bit of a kitchen punk: we bought some Asian herbs in a Vietnamese market and added Jan’s favourite orange curry. So this is basically a pan asian recipe!

For 2 portions:

1 orange bell pepper
1 red bell pepper
2 portions of rice noodles (pho style)
1 lime
mix of Asian herbs (spinach, cilantro, perilla etc.)
1 orange
300g prawns
1 shallot
1 spring onion
20g mungo beans

Dressing

50g orange curry paste
200ml orange juice
40g soy sauce
50g maple syrup
30ml brown rice vinegar
200ml sunflower oil
30ml brown sesame oil

Slice the vegetables and fry them with quickly in oil. Add the chopped spring onion and put aside.

Season the cleaned prawns with salt and fry them with oil. When they shrink and change colour, they are ready. Then add the soaked noodles, vegetables, herbs and sprouts. Season everything with the dressing and mix together. As to the noodles: it is always better to follow the instructions on packaging, some need to be soaked, some just cooked, some both.

The dressing is super simple, just mix all the ingredients together and blend until smooth.

Adjust the seasoning with lime juice and decorate with flowers and fresh herbs. Put some orange segments and mungo beans on the top. This recipe will also work with pork or beef. Enjoy!

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Mantis shrimps, rice noodles, mango and courgette

Honza — Tue, 21 Jun 2016 13:17:01 +0000

We discovered the mantis shrimps by accident, when we went to buy some fish. They look a little bit like intruders from the depths of the oceans or like the Matrix bug (the one they had to suck out of Neo’s belly). Anyway, their tasty meat is definitely worth a try. But this recipe will work with prawns or beef, too.

For 2 servings:

200 g rice noodles
1/4 yellow mango
5 mantis shrimps
30 g macadamia nuts
30 g soy vinaigrette
10 g dried Chinese mushroom
1 courgette
50 g cucumber
50 g white asparagus
1 lime
1 tbs oyster sauce
1 tbs Sriracha
garlic shoots

For the batter:

1 egg
100 g plain flour
salt pepper

Soak the rice noodles in 1 l of boiling water and leave them to soften for about 10 minutes. You can also soak the mushrooms. Drain the noodles and put aside. Clean the mushrooms and cut into thin strips. Roast the nuts in a pan or oven until golden brown.

The mantis shrimps need to be peeled and cleaned, scissors are probably the best in this case. Turn them “on the back” and cut lengthways. Then it is quite simple to pick out the meat: shells can be used for another recipe. There is relatively little meat inside and after frying it shrinks in half, so make sure to buy enough.

Cut the mantis shrimps into smaller pieces, season them and coat in plain flour. Then mix the egg with a little milk, stir in the flour and make a smooth batter. Coat the meat in the batter and fry at 170 degrees until golden brown. Dry on a kitchen towel and season immediately.

Cut the vegetables into strips, add mushrooms and fry in some oil (except cucumber, which I used raw), add noodles and stir. Add oyster sauce, vinaigrette and Sriracha. Put everything on a plate add the mango, nuts and mantis shrimps. Finally, dress with garlic shoots and lime slices.

The post Mantis shrimps, rice noodles, mango and courgette appeared first on Oh My Chef.