Miles Collins

Asian style one bowl supper….

I’ve been rediscovering some almost forgotten recipes recently, old favourites from times gone by which, when cooked makes me wonder why I ever stopped cooking them in the first place. One pot cooking is something which I am a big fan of, it makes sense when you live on your own and/or you are busy in your everyday life or, like today the sun was shining and I had a greenhouse to paint!

I’m not entirely sure which was quicker, cooking the meal or the paint drying in the hot sun. Either way in less than twenty minutes I was sat on my new garden bench eating Asian noodles in the late afternoon sun. It’s a tough life!
The noodle dishes of South East Asia are truly one of my great loves, I’ve eaten countless varieties across the continent over the years and I never tire of them. Here’s one of my recipes for curried noodles, it’s quick and simple and can easily be adjusted to suit your own taste.

Recipe for Curried Noodles

1 can coconut milk
One small pak choi (Chinese cabbage)
Flat Noodles (cooked)
Lime Leaves
One lemongrass bulb
2-3 tbsp Laksa Paste
Fresh Lime and Coriander
Babycorn (optional)
Fish Sauce to taste
Your choice of sliced chicken, prawns, squid, beef, mussels etc

Over a low heat gently fry a cup of coconut milk until the fats seperate from the milk and the whole thing looks a disaster, imagine a French sauce which has split beyond imagination and you’ve got the idea. Add the laksa paste and cook gently for four to five minutes until fragrant. Add lime leaves and a couple of stems of lemongrass, when everything is looking and smelling authentic add the rest of the coconut milk, cook for three to four minutes. Taste for seasoning, add fish sauce if needed.
Put the pak choi in and cook until just done, add the noodles followed by the other ingredients. If using chicken please allow more time to cook, if using tiger prawns reckon on about two minutes maximum.
Check for chilli heat, add extra sliced fresh chillies if needed, throw in the fresh coriander and a squeeze of lime right at the end. Serve in bowls with stemed rice or green salad.