Noodles with fennel and tofu

Ingredients; Tofu 200gr, fennel 1 bulb, red chili 2, fresh ginger 1cm, lemon 1, fish sauce 2-3 tbsp, sunflower oil 1 cup, chili oil 1 tbsp, dark soy sauce 1tsp, noodles 200gr, palm sugar 1tbsp, water

Clean the fennel and cut into small strips, keep the fine green top aside (cut very fine). Slice the tofu in bite size bits, about 5 mm thick. slice ginger and red chili's into small strips.
Heat a wok, add all of the oil except 1 tbsp. when hot, deep fry the tofu. Place the deep fried tofu on kitchen paper so the excess oil is removed.
Get rid of the oil. Heatthe wok, add 1 tbsp of oil, add fennel. stir fry, but don't let the fennel get any colour. you may have to add a bit of water once in a while, stir fry until the fennel starts getting soft and glazy.
Meanwhile, bring water to the boil in a cooking pot, cook the noodles until almost soft. Drain the noodles.
Add chili's and ginger to he fennel and fry for a few minutes. Add fish sauce, sugar, soy sauce and juice of half the lemon. Heat and taste, add more sugar or lemon according to taste. Add the noodles. Dress the noodles and tofu on a plate and finish with the finely shopped greens from the fennel.

pimp your noodles

Ingredients; mama instant noodles 2 (or any instant noodle you like), lean pork meat 200gr, teriyaki sauce 2tbsp, dark soy sauce 1tbsp, mirin 1tbsp, mustard leaf or water convolvulus 300gr, fish sauce 1tbsp, garlic 1clove, sunflower oil 4 tbsp, sambal 1 tbsp.

Cut the pork in very thin slice. Mix teriyaki sauce, dark soy sauce, mirin and fish sauce. Marinate the pork for 1 hour in this mixture. Bring 250 cc water to the boil and add the condiments that come with the noodles. Break the noodles and add. bring to the boil and cook for about 3 to 5 minutes 5until most of the liquid is absorbed. Meanwhile heat a wok add half of the oil, add the sambal and stir fry for 1 minute. Add the drained pork, keep the liquid. fry over high heat. After a few minutes add half of the marinating mixture. You might need to add some more later.
Heat a wok or frying pan add the rest of the oil. Add finely chopped garlic, after about a minute add the mustard leave or water convolvulus. Fry on high heat for 1 to 2 minutes.

Place the noodles on a plate and dress with the vegetables and the well done pork. add the sauce from the pork if you like.

noodles and mushrooms

Ingredients; noodles 250gr, oyster mushrooms 150gr, king brown mushrooms 150gr, sunflower oil 3tbsp, sambal 2 tsp, fish sauce 1 tbsp, mushroom sauce 1 tbsp, light soy sauce 1 tbsp, water 2 tbsp, spring onions 2, vegetarian wok strips or mock meat 150gr, garlic 1 clove.

Slice the king brown mushrooms lengthwise into 3 to 5 mm thin strips, brush with some oil and grill. Set aside. heat a wok, add sunflower oil. Add sambal and fry for a minute. Add the wok strips and fry until golden brown. Add the oyster mushrooms and fry on high heat for about 5 minutes (add a little water while frying) add diced garlic, fish sauce, light soy sauce, mushroom sauce and water. fry for 2 minutes and add boiled noodles. Serve and dress with king brown mushrooms and diced spring onion.

Endive spears, chicken and noodles.

Ingredients; chicken 200gr, chili peppers 3, endive spears 2, noodles 250 gr, shallot 2, ginger 2 cm, sunflower oil 2 tbsp for the noodle dressing; honey 1 tbsp, mirin 1 tbsp, rice wine 1 tbsp, fish sauce 1 tbsp, dark soy suace 1 tbsp, juice of 1 lime. (ingredients; here)
For vegetarians, replace the chicken with quorn pieces or mock meat.

Chop the chicken into bite size pieces. Slice the shallot, chili peppers and ginger into fine strips. Slice the endive stalks lengthwise in long small strips.
Mix all the ingredients for the noodle dressing in a small bowl.

Heat the wok, and add oil. Add ginger, chilli peppers and shallot. Stir fry for a minute and add the chicken.  stir fry until ready. Add the endive and stir fry (on high heat). Meanwhile bring 2 liters of water to the boil in a cooking pot, add noodles. Cook until just soft (about 3 minutes) and drain. Add the noodle dressing to the cooking pot, heath for a moment, turn of the heath and add the noodles. Stir well.
The endive should be done by now, still a bit crisp. Dress the noodles on a plate and serve the chicken and endive on top.

For vegetarians, replace the chicken with quorn pieces.

Feed me; an excellent business!

Another flat tire on Lao gravel roads. There is always a repair/noodle shop near by. An excellent idea, Have some noodle soup or a beer and crackers while waiting. Ban Dong Daeng, Laos.

recipes: tofu & mushroom noodles.

Ingredients: Cornstarch 50 gr, plain flour 25 gr, Rice wine 2 tbsp, Water 10 cl, Paprika powder, Curry powder, Pepper, Salt, Mushrooms 250 gr, Noodles 200 gr, Silken tofu 250 gr, 1 lemon, sugar 1 tbsp, Fish sauce 2 tbsp, mushroom sauce 1 tbsp, Sambal 1 tbsp, oil.

Mix the cornstarch, flower, rice wine and water so you end up with a smooth pancake like mixture . Add some pepper, salt, curry powder and paprika powder.
Cut the silken tofu gently into small cubes, add to the mixture and fry in plenty off sunflower oil until golden brown.
Bring plenty of water to the boil and add the noodles.
Heat a wok, add 2 tbsp of oil, add the sambal fry for 1 minute and add the mushrooms. After a few minutes add juice of half a lemon, and the zest of the lemon. Add sugar, a little fish sauce and mushroom sauce.
Drain the noodles and mix with the mushrooms. Serve with the fried tofu on top.

recipes: shrimp & pineapple noodles

Ingredients:
16 Shrimps, 1 long sweet pepper, 1 red onion, 3 cm of fresh ginger, 2 stalks of lemongrass, 4 slices of pineapple, 2 spring onions, 2 red chili peppers, 4 tbsp cornstarch, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 10 cl pineapple juice, 1 tsp palm sugar, sunflower oil.

Clean the shrimp and dust with cornstarch. Fry in oil and put aside. Slice the ginger in very tin 3 cm long strips and fry until crisp and golden brown. Put aside. Slice the red chili peppers, sweet pepper, onion and pineapple.
Boil water and add the noodles, cook until ready. Meanwhile heat the wok add 2 tbsp of oil and add the chili peppers. Fry for a minute and add onion sweet pepper and pineapple. Now add the smashed lemongrass, Smashed it will release more flavour. After a few minutes add pineapple juice, light and dark soy sauce, fish sauce and the sugar.If your pineapple juice is sweet add a little lime juice as well.
drain the noodles and dress the plate and add the sliced spring onion.

recipes: tom yum shrimp

Noodle soup with shrimp my way, spicy and a bit sour the way I like it.

Ingredients: sunflower oil 2tbsp., fresh Ginger 2cm, Sambal oelek 1tbsp., sweet pepper 1/2, garlic 2 cloves, springonion 2, Stock from a cube (tom yum flavour), noodles 1 pac (tom yum flavour), shrimp 12, fish sauce 2 tbsp., light soy sauce 2tbsp., lime 1, palm sugar, lime leaves 5, pak soy

Heat the oil and add sambal, fry for 1 min. Ad the roughly shopped pepper and sliced ginger fry for a few more minutes. Then add the stock. Bring to the boil with the spices from your noodles. Next the garlic (just bash it), noodle, shrimp, sugar and lime juice. Taste it and add fish sauce and soy sauce. If you want you can use more sugar or lime. Stop the heat and finish of with the spring onion and the shredded lime leaves. Serve hot with some paksoi or cabbage. Serves two.
It is up to you how sour and spicy you like it.