Sunday, April 17, 2011

Ginger noodles two ways

I have made this dish a few times, with different adaptations each time. Irrespective of the changes I make, it seems to turn out well - which I think is a good sign that the starting recipe is sound! Janet at The Taste Space can take credit for that, as the original recipe came from her site.

When I made this last week, the result seemed like the best combination yet. I thought blogging it would be a sensible way of remembering what I did, whilst sharing the recipe at the same time.


Ginger noodles two ways


Note. The two versions of this are effectively vegetarian / vegan and not. I used Quorn pieces in the non-meat version, which are a recent meat-free and soy-free addition to the Australian food market. I love these in stir fries and similar, and Quorn veggie burgers have become firm favourites of my partner and I. However, apparently some customers have experienced GI distress in response to the products. 



The article I read said that with the ingredients being new to Australia, people who didn't know they were intolerant of the main component, Mycoprotein, have found it out the hard way.  So if you haven't tried the range before, you may want to keep that in mind. 





Ingredients - Makes one serve of each version

  • Udon noodles or similar for 2 people (I used one pack of KanTong Inspirations Flat Thai noodles, which come in shelf-fresh packs) 
  • 4 cups of broth, fresh or instant (I used 1 cube of Massel meat-free Chicken flavoured stock, dissolved in water)
  • 1 tbspn dried basil
  • 2cm piece of fresh ginger, finely sliced (or grated)
  • 2 tbspn soy sauce
  • 1/2 tbspn olive oil
  • 1 chicken breast (for the chicken version), diced
  • ~1/3 cup Quorn pieces or equivalent (for the vegetarian version) (tofu, soy fillets and similar would also work, or even cashew nuts)
  • 2 bunches of bok choi

1. Add the basil and ginger to the broth and pour ~2 1/2 cups over the noodles, in a large saucepan. Allow to stand whilst doing steps 2 through 4.

2. Heat the oil in a non-stick pan and cook the chicken until just brown. Add 3/4 cup of the broth and reduce the heat; simmer on very low heat for approximately 20 minutes.

3. In a separate non-stick pan, add the remaining 3/4 cup of broth to the Quorn pieces. Bring to simmering point and simmer on very low heat for approximately 15 minutes.

4. Steam the bok choi for approximately 10 minutes. 

5. Whilst the bok choi is steaming, bring the noodles to the boil. Once boiling, reduce heat and simmer for approximately 5 minutes (or until everything is ready).





6. Drain but don't rinse the noodles. Remove most of the broth from the chicken and Quorn pans (all but ~1/4 cup). Add half of the noodles to each pan and increase the heat. Heat through and serve with the bok choi.

Chicken


Vegetarian - Quorn pieces


This is a really simple recipe and the combination of flavours seems to work well. Although the original recipe called for removing the ginger pieces before serving, I actually leave them in. I use slightly less ginger than the original and make sure I cut it up fine, and I don't notice unpleasant ginger clumps at the end.


Chicken

Quorn


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