Asian chicken noodle soup is less of a recipe than an idea.
When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.
Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs. Continue reading
Meatballs are always a safe bet with my girls – as are noodles – and we all enjoy Asian flavours, which makes this Thai meatball noodle soup is a no-brainer.
I’ve been making versions of this soup for years, and don’t follow a recipe as such. I just add the elements of a Thai broth – lemon grass, lime leaves, fish sauce and so on – then adjust the balance of flavours until I hit on something that will suit our four palates. Continue reading
I made this warm glass noodle and edamame salad to accompany some Vietnamese-style pork meatballs the other evening.
Edamame are great favourite with the kids – though what they like is best is eating them from the pods.
The Thai street snack miang kum (or miang kham) is the inspiration for this smoked salmon salad.
Miang kum is intense bite of hot-sweet-sour-salty bits and pieces wrapped in a cha plu leaf. Apparently the name translates to “all things in one bite”.
I’ve reproduced the flavours of miang kum in this salad, adding the lettuce and noodles to transform it into a more substantial dish. I made it with prawns the first time, but prefer the smoky element the salmon introduces.
A great bowl of ramen noodles is a wonderful thing. Hot, cheap, filling and reasonably quick to throw together – unless your culinary ambitions stretch to making your own ramen noodles, like the amazing Migrant Chef has done. (I am in awe of this achievement…) Continue reading
A good Vietnamese salad roll is one of my all-time favourite things. When I lived in Vancouver, there was a great Vietnamese place called Vina round the corner from my apartment, and I would regularly pick up an order of salad rolls for dinner on the way home from work. Continue reading
Laksas always go down well around here, as long as I don’t overdo the chilli. I usually make this recipe with prawns, but occasionally do a chicken version instead. After frying the paste, I sauté pieces of chicken for several minutes, before simmering it in the stock. Continue reading