he herb and noodle salad, soak noodles in boiling water for 5 mins
ightly coat.
Heat oil for deep frying in a large
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
For the satay marinade, combine peanuts,
Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.
In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.
side and make salad.
To make Noodle Salad:
In a large
Heat 1 tbsp oil in a pan and saute cucumber and 1/2 the chilies for about 1 min then add to rice noodles. Mix sesame oil, oyster sauce, sugar, mint, 1 tbsp cilantro and lime juice then toss with noodles.
For the meatballs, mix ground chicken, 1 tbsp cilantro, onion, breadcrumbs, egg and remaining chili pepper. Season then form into 10-12 balls. Heat 2 tbsp oil in a large pan and sear meatballs for 10-12 mins, browning all sides. Serve with noodle salad. Sprinkle with peanuts and garnish with cilantro.
uice, fish sauce and sugar for 2 hours.
Heat an
Preheat grill. Cook noodles in boiling salted water until tender. Rinse under cold water until cool then drain. Transfer to a large bowl along with cucumber, spring onions, seaweed and cumin seeds. Set aside.
Grill tuna, turning once, until cooked to your liking. Let rest for 2-3 mins then slice thickly.
Meanwhile, to make the cilantro dressing, blend or process all ingredients until smooth. Drizzle over noodle salad and toss to combine. Distribute between serving plates and top with sliced tuna. Serve.
o prepared dish and roast for 1 hour 30 mins, basting
water chestnuts) in a large salad bowl. Toss.
To make
Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
Serve cold.
For the dressing, whisk all ingredients in a small bowl.
Cook the noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water, then drain again.
Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin orange and avocado; sprinkle with sesame seeds. Drizzle with dressing.
Remove heavy, thick veins from cabbage.
Shred cabbage and combine with scallions.
Break noodles, discarding flavor packages.
melt butter in medium frying pan.
Add noodles, almonds and Sesame seeds.
Brown mixture, stirring occasionally.
Mix all ingredients for salad dressing.
Add dressing just before serving.
DO NOT mix with cabbage until you are ready to serve.
1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
3. Mix the salad with the dressing and serve.
For the chicken, mix the curry
late and allow to soak for about 4 or 5 minutes
oat the chicken and refrigerate for at least 6 hours. Refrigerate
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.