Silver threads of noodles, glisten…
aromatic flavours of anise…
Spices, pepper…
and heat…
Crispy duck with soft unctuous noodles and green, fresh salad…
Want more? Time to try this Viet inspired Duck Salad
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Asian Master Stock
Here’s a light and healthy lunch which you can enjoy on those quieter days, when you want something fresh and wholesome, but not too fussy. It’s simply spaghetti dressed with a myriad of lovely, bright veggies which I’m calling my Spaghetti Confetti. It’s still winter here of course, but I think I’m trying to cheat my taste buds into thinking that spring is on its way. What a shame my brain tells me otherwise!
I think this dish is best served and eaten on the day. Depending on what variety of veg you use, will determine how much colour those strands of spaghetti take on (and I’m not too sure that folks want to eat leftover purple pasta!) If you’re worried about the colours being too dark then steer away from purple carrots, beetroot or anything of that nature! I am however fanatic about purple carrots at the moment, but I think that’s the designer in me. Hope you enjoy…
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Dinner for one tonight. Sometimes I crave something clean, healthy and simple. With a bit of indulging on the side from time to time, (ahem) it’s nice to make something with a few basic pantry items and good old fashioned H2O from the kettle.
I think Soba Noodles fit this bill!
To start, you’ll need some Soba Noodles & Dried Chinese Mushrooms. I like to add a few drops of sesame oil & a splash of soy sauce in the hot water when boiling the noodles and mushrooms together.
Simply bring to the boil until al dentè and serve with some fresh Bean sprouts, Coriander, sliced Spring onion and crispy asian shallots. Season to taste with a little more soy or sesame oil and you’re done!
