The Illustrated Cookbook Noodles
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Tom Yum Noodle Soup Serves 4 Cook Time: 30 mins
500g medium green prawns 1-2 medium red chillies, plus extra, thinly sliced, to serve 2 tablespoons vegetable oil 3cm piece galangal, thinly sliced 1 stalk lemongrass, cut into 5cm lengths 6 kaffir lime leaves 1/4 cup fish sauce, plus extra, to taste 1/2 cup lime juice, plus extra, to taste
2 teaspoons caster sugar 100g button mushrooms, halved or whole 100g cherry tomatoes, halved 2 tablespoons roughly chopped coriander, plus extra sprigs, to serve 4 servings of rice vermicelli noodles Hard boiled egg
Peel and devein prawns, reserving shells and heads.
Roughly chop chillies, then, using a pestle and mortar, grind to a coarse paste. Roughly cut lemon grass and set aside.
Heat oil in a large saucepan over high heat, add chilli paste and reserved prawn shells and heads, then cook, stirring, for 2 minutes or until shells change colour. Add 1.5 litres water, bring to the boil, then reduce heat to low–medium and simmer for 10 minutes. Skim foam from surface of stock, making sure to leave some of the red prawn oil. Remove from heat and strain through a fine sieve into a clean saucepan. Discard solids.
Add mushrooms, tomatoes and prawns, and simmer for a further 3 minutes or until prawns are just cooked. Season with extra fish sauce and lime juice to taste, then stir in chopped coriander.
While the broth is simmering, bring water to the boil and add in the noodles. Cook until al dente
Place pan with prawn stock over medium–high heat, then add galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice and sugar, and simmer for 15 minutes.
Ladle soup among bowls with noodles, then top with extra chilli, spring onion and coriander sprigs to serve. Add hard boiled egg and serve.
Vegan Pho Serves 4 Cook Time: 30 mins
4Â star anise 2 cinnamon stick 8 cups vegetable broth 2 small onion, diced 4 garlic cloves, peeled and quartered 5 cm of fresh ginger, julienned 2 large carrots, julienned
200g shiitake mushrooms, sliced 2 tablespoon low sodium soy sauce 2 green onions, sliced thin 2 bok choy sea salt and pepper for serving: 200g flat rice noodles, cooked baked tofu, fresh cilantro, lime slices, sriracha
Prepare carrots, onions, ginger, garlic and bok choy as directed.
In a medium pot over low heat, dry roast the star anise, cloves, and cinnamon stick. Stir until fragrant (about 30 seconds).
Add the vegetable broth, onion, garlic, and ginger. Cover and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Strain and return the broth back to the pot.
Add the carrots, shiitake mushrooms, soy sauce, and green onions. Simmer for 10 minutes, then add the bok choy. Simmer for 2-3 more minutes, or until fork tender. Add salt and pepper to taste.
Cook rice noodles as directed on the packet.
Divide the cooked rice noodles between bowls, then portion the pho over the noodles. Top with tofu, cilantro, lime slices, and sriracha.
Stir Fry with Soba Noodles Serves 4 Cook Time: 20 mins
300g firm tofu, cut into 2cm pieces 1 tablespoon sriracha or chilli sauce 1/3 cup (80ml) salt-reduced soy sauce 1 teaspoon sesame oil 270g soba noodles 1 tablespoon vegetable oil
1 brown onion, thinly sliced 1 red capsicum 1 yellow capsicum 200g green beans, halved 1 long red chilli, thinly sliced (optional)
Prepare tofu, chilli, capsicum, green beans and onion as directed.
Combine tofu, sriracha or chilli sauce, soy sauce and sesame oil in a bowl.
Cook the soba noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.
Heat vegetable oil in a wok or large frying pan over high heat. Drain tofu, reserving the marinade. Cook the tofu, in 2 batches, for 2 mins or until golden. Transfer to a bowl.
Add onion to the wok or pan. Stir-fry for 3 mins or until tender. Add baby broccoli and beans. Stir-fry for 2 mins or until tender.
Return the tofu to the wok or pan with noodles and reserved marinade. Stir-fry until the mixture is heated through.
Divide among serving bowls and sprinkle with chilli, if using.
Illustrated by Stephanie Lam