Pasta in coconut sauce
Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.
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Recipes with bean sprouts
5 recipes that use bean sprouts, with photos, step-by-step instructions and cook times. The quickest, Hiyashi chuka, takes 25 minutes. It is most often cooked with soy sauce, egg and spring onion.
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Spicy Thai noodles
Soft rice noodles tossed with a colourful stir-fry of bean sprouts, carrot, snow peas, capsicum and celery, seasoned with red curry paste, soy sauce and a dash of vinegar. Crushed roasted peanuts, fresh mint and lemon wedges finish it. A quick, spicy one-wok meal.
by KrazyBadal 0 views
Vegetable miso ramen
Miso ramen was born in Sapporo, Hokkaido, and is now eaten all over Japan. This vegetarian version builds a deep broth from kombu and dried shiitake instead of pork bones, then thickens it with miso and toasted sesame paste. A pile of quickly stir-fried cabbage, bean sprouts, carrot and sweetcorn goes on top with a soft-boiled egg. Slurp it while it's piping hot on a cold day. Chef's tip: fry the miso paste for a minute in the hot wok with the garlic and ginger before it meets the broth, as Sapporo shops do; the toasted miso gives the soup its deep, roasted flavour.
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Hiyashi chuka
Hiyashi chuka (冷やし中華) is Japan's summer noodle dish: shops all over the country hang up a 'hiyashi chuka hajimemashita' (we've started serving it) sign when the hot weather arrives. Cold, springy ramen noodles are topped with neat strips of thin omelette, cucumber, tomato and other vegetables, then dressed with a tangy soy, vinegar and sesame sauce. This vegetarian version uses sweetcorn and seasoned tofu in place of the usual ham. Fresh, light and ready in under half an hour. Chef's tip: rinse the noodles until they squeak and are truly cold, then shake them dry; any warmth or water left on them makes the dressing taste flat.
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Hiroshima okonomiyaki
Hiroshima okonomiyaki (広島風お好み焼き) is built in layers rather than mixed: a thin crêpe, a tall heap of cabbage and bean sprouts, a layer of fried noodles and a fried egg, all pressed together on the griddle. It's the city's signature dish, and Hiroshima has hundreds of small okonomiyaki counters. Pork belly is the usual layer; this vegetarian version leaves it out and adds mushrooms. Take your time with the layering; it's worth it. Chef's tip: shred the cabbage as finely as you can and pile it high; it looks far too much, but it steams down by half under the crêpe, and that sweet, soft cabbage is the heart of the Hiroshima style.
by KrazyBadal 0 views