recipe: vegetarian 'cheat' pad thai

So, this recipe is not supposed to be the real pad thai, but its really easy, quick and throws a real punch with the spices (you can add more or less depending on your own taste)

Serves 4: 200g rice noodles, 1 bunch choy sum, 1 red capsicum, 1 long green chili, 1 onion, 1 cup frozen mixed vegetables, (I used peas, carrots and corn mix, but you can use whatever vegetables you like) 2 garlic cloves, 2 tsp olive oil, 1/4 cup pasta sauce, 2 tbsp soy sauce, salt & peper, 1/2 cup chopped fresh coriander, lime juice (optional)

1. Cover noodles with boiling water and separate them with a fork until they are soft;
2. Chop the red capsicum and onion in thin slice, crush garlic and chop coy sum in small pieces;
3. In a bowl mix soy sauce and pasta sauce;
4. Heat oil in a wok, add onion and garlic and cook for about 2 minutes. Add capsicum and choy sum stalks and keep stirring frequently;
5. Add the remaining choy sum, noodles and soy/pasta sauce. Finally throw in the coriander, season with salt and pepper, and serve with some lime wedges.

Really quick, healthy meal.

recipe: Noodle Salad

It has warmed up again in Melbourne and cold food is a must. This recipe remind me of Japan so it must be good.

For 4 serves:

2 bundles of Japanese Somen (any other noodles of your liking will be fine, just bear in mind they are supposed to be eaten cold), 2 tomatoes chopped in cubes, 5 mushrooms, 1 long cucumber cut in short stripes, fried onion (bought ready, but you could fry your own), chopped coriander (I couldn't find it so I used parsley), 1 teaspoon minced ginger, 1 teaspoon minced garlic, 4 tsp soy sauce, 2 tbs sesame oil, 3 tbs rice wine vinegar, 1 tbs mirin, 3 tbs warm water ( I used the same used to cook the noodles), 1 teaspoon brown sugar

1. Cook noodles according to packet intructions. Drain and divide into serving bowls;
2. Chop the tomatoes, cucumber and divide amongst the bowls;
3. Cook the mushrooms in a frypan with a bit of oil until they are soft. Top the noodles with them.
4. In a bowl mix ginger, garlic, soy, sesame oil, vinegar, mirin, water well;

5. Place some fry onions amongst the bowls, top with the sauce and chopped coriander. Perfect for a summer night.

recipe: BEEF & MUSHROOM SOY & GINGER SKEWERS W/ NOODLES

Somehow I forgot to insert the memory card into my camera so you'll get only the finished product picture...., it was really good though, reminded me of when I used to live in Japan and it is a bit similar to the Poached Chicken Noodles but with Beef Skewers instead...

lets go then, for 4:


600g rump steak cut into small pieces, bamboo skewers, 1 teaspoon grated ginger, 2 garlic cloves crushed, 1/4 cup soy sauce, 1/4 cup mirin, about 6 button mushrooms halved, 2x 270g ramen noodles, 4 choped spring onions, 1 carrot grated, 3 tbs soy sauce, 3 tbs mirin, 1/2 teaspoon sesame oil


1. mix the ginger, garlic, 1/4 cup soy, 1/4 cup mirin in a bowl and pour over the sliced beef. Let it marinate for about an hour or longer if you have the time.
2. Cut the mushrooms and add them to the marinate 10 minutes before you make the skewers.
3. Meanwhile, cook the noodles according to packet instructions, rinse and let them cool.
4. In a bowl, mix the noodles, grated carrot, onion and remaining soy, mirin and sesame and let it rest.
5. Heat the grill in medium heat. Pierce the pieces of meet and the halved mushrooms with the bamboo skewers and place them in a baking tray (on foil(.
6. Grill them for about 8 minutes each side or until they are cooked to your liking.
7 Serve with the noodles.