Recipes continued
6.Add paste to wok and stir fry for 1 minute or until fragrant. Add noodles and cook, stirring until the noodles are coated in the paste. Push the noodles to one side and pour eggs into wok. Stir eggs together until the base starts to cook then stir eggs into noodles. Add tofu, prawns, chives, bean sprouts and fried shallots and stir through. Top with nuts and coriander leaves. Serve with lime wedges.
Note: There are several types of Pad Thai pastes. We used the Valcom brand which is available in supermarkets. Fried shallots are available from asian grocers and some good supermarkets.
Mussels in White Wine and Garlic
Serves: 4
Preparation: 10 minutes
Cooking:
2 kg black mussels
1 tablespoon olive oil
3 eschalots, chopped finely
3 cloves garlic, chopped finely
1 cup white wine
100g unsalted butter, chopped ¹/³ cup chopped fresh parsley Freshly ground black pepper Sliced ciabatta bread, to serve
1.Clean mussels and debeard.
2.Heat wok on setting 5 then add oil. Add eschalots and garlic and cook, stirring until softened. Add the mussels and wine; cover and increase heat to setting
another few minutes until the butter has melted and the sauce has thickened.
Note: Sometimes the mussels release a lot of liquid. Reduce liquid down for a few minutes before adding butter if desired.
3.Spoon mussels into bowls and carefully spoon over liquid; season with pepper. Serve with crusty bread.
Beef with Cashews and Hokkien Noodles
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
500g rump steak, sliced thinly
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 bunch gai lan (Chinese broccoli), washed and roughly sliced
400g fresh hokkien noodles
2 tablespoons light soy sauce
1 tablespoon honey
1.Combine beef with 1 tablespoon of the oil in a bowl; mix well to coat beef in oil.
2.Heat wok on setting
3.Reduce heat to setting 7. Add remaining oil to wok; add onion, garlic and ginger and
4.Serve immediately.
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