The Asian cuisine is not something that we eat often, my boyfriend really hates coconut in all its forms and flavours. Only the idea of coconut makes him sick. Personally I do like items from the Asian cuisine, curry’s, soups and noodles can definitely be a nice change once in a while. I always try to be creative with the coconut and replace that with something else. Yes, it changes the flavours but if you have a good replacement the most important tastes remain. I personally like to make a wok dish; quick and easy and the vegetable tastes remain very well. Most importantly when cooking these kind of dishes is the preparation since you don’t have much time once you are starting to wok. Below you’ll find a recipe I tried out a week ago. I actually like that you can add whatever you like; meat, fish or nothing at all.
Ingredients for 4 pers.:
- 300 gr shrimps
- 300 gr beef
- 250 gr thin rice noodles
- 1 stump paksoi
- 1 red pepper
- 3 eggs
- wok oil
- 1 clove of garlic
- 1/2 fresh red pepper
- fresh ginger
- soy sauce
- fresh parsley
How to prepare it:
Start with putting some water on the stove to cook the eggs, as soon as the water is boiling you can add a bit of salt (to prevent the eggs from running empty if they pop open) and add the eggs. They need to boil for 8 minutes and after that they need to cool down before you can peel them. Once you are ready to start baking all the ingredients everything will go really fast so it’s good to be prepared and have everything chopped and ready.
Take the green of the paksoi and cut the leaves smaller. Keep the leaves separate for now. Chop the stump of the paksoi into smaller bars. Cut the red pepper as well and chop the chili pepper very small.
Put a pan with water on the stove for the rice noodles, the noodles only need to cook for 3 minutes, so just have it ready but you don’t need to add them yet. Further you need a big wok for the rest of the dish.
Cut the beef into nice small bite-size pieces. Cut a piece of 2 cm of the ginger and take of the skin, we will grate the ginger directly into the wok. Take the skin off the garlic and cut out the root.
You are now ready to start baking, poor some wok oil into the pan, as soon as the oil is hot you can squeeze out the garlic and grate the ginger. Add the chili pepper and fritter these ingredients for 2 minutes. After this you can add the stump pieces of the paksoi and the red pepper. Bake this, while stirring for 5 minutes.
Check in the meantime your eggs, once they are ready, cool them down and peel off the skin once they are a bit colder.
Add a nice amount of soy sauce. Heat up the pan and once it’s boiling you add the beef and the shrimps.
Now you can heat up the water for the noodles, once it’s boiling you can add the noodles. They only need to cook for 3 minutes.
Add the leaves of the paksoi to the mix.
Peel of the skin of the eggs, cut them into quarters and chop the parsley.
Rinse down the noodles and put them in a pre-heated serving bowl. Divide the eggs on top and poor some of the cooking juices over the noodles and the eggs. Finally distribute all the vegetables, shrimps and the beef on top of the noodles.
You can eat this dish vegetarian, with only meat of only fish; it can go all different ways.