The secret to this dish is the balance of flavours in the sauce: spicy, salty, sweet, savoury.
Fresh from the garden: spring onions, ginger, garlic
Recipe source: adapted from a recipe by Diana Lampe on goodfood.com.au
Serves: 6 at home or 24 tastes
- Microplane grater
- Chopping boards and knives
- Garlic press
- Heavy frying pan
- Wooden spoon
- Bowls – large, small
- Measures – tablespoon, teaspoon, ½ teaspoon
- Large saucepan and lid
- Slotted spoon
- Serving bowls
|Ingredients:For the salad
- 2 generous handfuls (about 200g) fresh bean sprouts
- A 450g packet of fresh noodles
- 2 teaspoons peanut or Rice Bran oil
- 2 or 3 large spring onions
- 1 tablespoon sesame seeds
- 1 small knob ginger
- 3 cloves of garlic
- ½ teaspoon Sichuan pepper
- 3 tablespoons Chinese sesame paste
- 4 tablespoons water
- 3 tablespoons tamari or light soy sauce
- 1 tablespoon Chinkiang black rice vinegar
- 1 tablespoon sugar
- 2 tablespoons chilli oil
- 1 teaspoons sesame oil
What to do:
- For the sesame sauce: Peel and finely grate the ginger to yield 1 tablespoon. Peel and squeeze the garlic cloves through the press. Pick through the Sichuan pepper, removing any gritty black seeds and small twigs. Toast in a heavy pan over low heat until fragrant and beginning to smoke, being careful not to scorch it. Grind the seeds while hot with a mortar and pestle. Sieve through a fine strainer and discard the pale bits left behind.
- Mix together these and the remaining ingredients for the sesame sauce. Taste and make any adjustments you like. It will be quite spicy but will be less so when mixed with the noodles. Chill in the fridge until ready to use.
- For the noodles: Boil a large saucepan of water and add salt. Have a bowl ready of cold water with some ice cubes. Throw the bean sprouts into the boiling water for a few seconds, then lift them out and plunge into the iced water. Drain and chill.
- Add the noodles to the boiling water & stir to separate. Cook for the time suggested on the packet until tender. Drain the noodles & tip into the cold water. Drain & toss with the oil to stop them sticking and spread out to dry on the tray, and chill in the fridge until needed.
- Wash the spring onions, trimming and removing the first layers if needed and finely slice into thin rounds. Toast the sesame seeds gently in the frying pan until lightly coloured.
- To serve: Divide the bean sprouts between your serving bowls, then place the noodles on top. Scatter the spring onions and sesame seeds, then pour the sesame sauce over the noodles and mix through.
As ‘Dude’ food reaches its zenith in Sydney restaurants, we feel we must join the wagon trail rather than beat it… and this is a rather great way to climb on board! The beauty of this dish lies in the freshness of the ingredients – but also in the precision of the slicing – as the finer, the better…
Fresh from the garden: red cabbage, cavolo nero, carrots, radishes, celery, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
- Frying pan
- Jar with lid
- Measures: jug, ¼ cup, tablespoon, teaspoon, ½ teaspoon
- Chopping board & knife
- Salad spinner
- Bowls – large, med, small
- Serving bowls
- 1 small or half a large red cabbage
- 3 leaves cavolo nero (Tuscan kale)
- 2 carrots
- 3 radishes
- 2 stalks of celery
- 2 tablespoons sesame seeds
- A small handful coriander
Spicy Soy Sesame Dressing:
- 30ml light soy sauce
- 1/4 cup brown sugar
- 30ml sesame oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chilli flakes
- Salt and sugar to taste
What to do:
- Heat the frying pan and gently dry-toast the sesame seeds for a minute or so, making sure they don’t burn. Put a teaspoons-worth into the jar for the dressing and reserve the rest for the garnish.
- Make the Spicy Soy Sesame Dressing by adding all the dressing ingredients together in a jar. Adjust seasoning as per taste. Shake well with lid on and set aside.
- Meanwhile separate out all the cabbage leaves and wash well under running water. Shake dry then trimming the stalk into the chook bucket, super-finely slice the leaves into thin shreds.
- Wash the kale leaves and shake dry. Cut the leaves from the stalks, discarding the stalks into the compost, and slice the leaves into super-fine ribbons.
- Wash and peel the carrots and grate. Wash and scrub the radishes, cut in half and slice super-thinly. Wash the celery and shake dry. Finely slice into little crescents.
- Wash and spin the coriander dry. Finely slice the stalks and add to a big bowl. Chop the leaves and reserve for the garnish.
- Add the rest of the vegetables to the large bowl and mix well. Lightly spoon a generous amount of the dressing over it, stir well, and chill in the fridge until ready to serve.
- Just before serving add the rest of the dressing to the slaw, and divide into serving bowls, sprinkling on the reserved toasted sesame seeds and the coriander leaves. Eat!
Notes: What does Eurasian mean? What is rice vinegar? What is slaw short for?
Categories: Kitchen Garden, Recipe
Tags: cabbage, children, cilantro, cooking, coriander, gluten-free, kids, salad, sesame, vegan, vegetarian