This is an inspiration from an earlier this year visit to an Indonesian restaurant in London. I asked the waiter for some tips but as you can imagine I had to put my own input in creating the recipe. After writing it on paper it looked scary to make but really believe me, not that difficult. Some patience and organisation and here you are with something exquisite and satisfying. No need to say no more; just try it!
Classic Noodles with Veggies
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Noodles Recipes.
Classic Noodles with Veggies
Servings: 6 People
Ingredients
- 500g Wheat Noodles
- 3 tbsp Rapeseed Oil , or Peanut Oil
- 3 cloves Garlic , minced with a garlic presser tool
- 2 inch Ginger , finely chopped
- 2 Scallions , white parts and green parts, finely sliced
- 350g Button Mushrooms , thinly sliced
- 1-2 Carrot , julienned
- 2 bell pepper , red or green, seeded and julienned
- 4 tbsp Soy Sauce
- 1 cup Bean Sprouts
- 1½ cup Shredded Cabbage , preferably green and purple mixed, although purple cabbage is a bit hard
- ¼ cup Coriander , leaves picked and roughly chopped
- 1 tbsp Furikake , Japanese seasoning
- 150ml Rice Vinegar , or better 75ml Rice Vinegar & 75ml Mirin
- 3 stalks Lemongrass , only soft part, smashed
- chilli Peppers , thinly sliced
- 2 tbsp Golden Caster Sugar
- 4 leaves Kaffir Lime
- 1 tbsp Sesame oil
- 3 tbsp Hoisin sauce
Instructions
- Start with the sauce where we use a small saucepan placed on low heat and add all the rice vinegar (and mirin) along with the smashed lemongrass stalks, half the chilli peppers, golden sugar and kaffir lime leaves. Bring to a boil, and immediately remove from the heat, cover with a lid and allow for the flavours to come be infused for 10’. Then add the sesame oil and the hoisin sauce stir and keep aside.
- In the meantime, bring a large pot filled with water to a boil and add the noodles. Cook according to package instructions, remove from the heat and keep aside in a bowl filled with water.
- Place a large wok on high heat and add the rapeseed oil. Let it heat-up and toss in the garlic and the ginger. Sauté for less than a minute and add the mushrooms. Keep on sauteing on high fire for about 2’ and then add the carrots and the bell peppers. Sauté for 2’ more and add the bean sprouts with the cabbage. Toss well and then add the cooked noodles along with the noodles sauce and the scallions as well as the remaining chilli pepper. Toss well to combine and remove from the heat.
- To serve we place the noodles to a bowl and add the coriander. Garnish with a bit of Furikake seasoning and place on top your choice of shrimps, chicken or beef fillet.
