We're back with our favourite series... Recipe Reveal! This week, we are opening the pages to The Noodle Bowl by Louise Pickford. Discover over 70 delectable Asian-inspired noodle recipes from around the globe, with the most incredible imagery from Ian Wallace.
As the weather is getting colder and the days darker we wanted to bring you a dish sure to warm you and your soul. Below is an easy to follow recipe for Chiang Mai Noodle Curry.
Discover the vibrant tastes of Asia with these authentic, versatile and fun-to-eat recipes for one-bowl noodle dishes. From salads and soups to stir-fries and more, this exciting cuisine will show you how to bring rice, soba, wheat, egg and udon noodles to life.
Chiang Mai Noodle Curry by The Noodle Bowl
Serves 4
Ingredients:
2 red Asian shallots (see
page 16), chopped
1 garlic clove, roughly chopped
1 cm/½ in. fresh turmeric (or ½ teaspoon ground)
A pinch of salt
1 tablespoon Thai red curry paste
100 ml/⅓ cup coconut cream
2 tablespoons grated palm sugar
1 tablespoon fish sauce
2 teaspoons dark soy sauce
600 ml (2½ cups) Chicken stock
4 makrut lime leaves, pounded
250 g (1 cup) thinly sliced beef fillet
2 tablespoons chopped fresh coriander
500g (4 cups) fresh egg noodles
vegetable oil, for deep frying
To Serve
Spring onions/scallions
Deep-fried shallots
1 lime, cut into wedges
Method:
Put the shallots, garlic, turmeric and salt in a pestle and mortar and pound until fairly smooth. Stir in the red curry paste.
Add the coconut cream to a wok set over a medium heat and cook for about 3 minutes until the cream bubbles and splits; Stir in curry paste mixture and continue to cook for a further 2 minutes.
Stir in the palm sugar, fish sauce and
soy sauce, and bring to a boil. Add the chicken stock and lime leaves and simmer gently for 15 minutes.
Meanwhile, pour vegetable oil into a wok or large saucepan to reach about 5 cm, up the side of the pan and set over a medium heat.
Test the temperature of the pan by dropping a cube of bread into the hot oil - it should
crisp within 3o seconds. Carefully add 50g / 1/3 cup of the noodles and deep fry (be careful as the oil will spit) until crisp. Drain on paper towels and set aside to garnish.
Cook the remaining noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 2-3 minutes until al dente. Drain well and divide between warmed bowls.
Stir the beef and coriander into the wok with the curry mixture and immediately remove the pan from the heat.
Spoon the curried beef and sauce over the noodles and serve with the
deep-fried noodles, spring onions/scallions, deep-fried shallots and lime wedges.
