Asian Twist (Part 2) - Peanut summer noodles, Tofu and prawn stew

Peanut summer noodles

The sesame-peanut sauce used in this recipe is very versatile – you can use it to dress other vegetables like broccoli.

Peanut summer noodles

Serves: 2

Prep time: 40 minutes

Cooking time: 10 minutes

For the sesame-peanut sauce

·         5 tablespoons white sesame seeds, toasted, divided

·         2 tablespoons soy sauce

·         3 tablespoons caster sugar

·         1 tablespoon peanut butter mixed with a splash of warm water

·         Juice from ½ lemon

·         Sesame oil and salt, to taste

·         4 cloves garlic, peeled and minced finely

·         1 tablespoon white vinegar

·         1 tablespoon cold water

·         200 grams egg noodles

·         2 tablespoons toasted peanuts, crushed white sesame seeds for garnish

·         1 small cucumber, cut into thin strips (optional)

·         Green onions and cilantro for garnish (optional)

1.    Prepare the sesame-peanut sauce: combine half of the sesame seeds, soy sauce, and sugar in a food processor. Pulse, do not blend; you want the sauce to be slightly grainy. Add peanut butter and lemon juice to help smoothen out the paste. Set aside.

2.    Combine garlic, vinegar, and cold water in a bowl; stir well. Set aside.

3.    Boil a pot of water cook egg noodles according to package directions. Drain noodles and rinse briefly under cold water. Drain and set aside.

4.    In a small bowl, combine sesame-peanut sauce with enough hot water to thin the mixture into a smooth paste. Add the sesame oil and a pinch of salt. Set aside.

5.    Toss noodles with the garlic mixture and peanuts. Garnish with remaining sesame seeds, cucumber, green onions, and cilantro, if desired. Serve sesame-peanut sauce on the side or drizzle sauce over noodles.

 Tip

Soba noodles can also be used in this recipe, but make sure to cook them for a slightly longer time.

Tofu and prawn stew

This dish is quick and easy to make and best served with steaming rice. Make sure you use firm tofu and not silken tofu; the latter will just to mush when stir-fried.

Tofu and prawn stew

Serves: 2 to 4

Prep time: 20 minutes

Cooking time: 10 minutes

·         Cooking oil for shallow-frying

·         1 small onion, peeled and chopped finely

·         4 prawns, peeled and chopped roughly

·         150 grams minced pork

·         1 to 2 tablespoons white wine or water (optional)

·         3 tablespoons diced carrots

·         100 grams firm tofu, cut into small cubes

·         1 tablespoon dark soy sauce

·         ½ teaspoon sugar

·         1 to 2 tablespoons hot water (optional)

·         1 teaspoon cornstarch mixed with 2 teaspoons cold water

·         Finely chopped green onions for garnish

·         Steamed rice, to serve

1.    Heat oil in a wok and lightly sauté onions until fragrant. Add prawns and cook until pink, about 1 minute.

2.    Add pork, breaking up any large pieces. Add wine or water if the mixture is too dry.

3.    Add carrots and continue to cook over medium heat for another 2 minutes or until meat is just cooked but still moist.

4.    Add tofu, soy sauce, and sugar; cook for another 2 minutes or until heated through. Add hot water if the mixture is too dry.