Archive for Pasta and Noodles

Tofu stir fry with Chinese leaf and noodles

June 27, 2006 at 9:53 am · Filed under Pasta and Noodles, Tofu, Vegan

This is yet another really simple one, but stir fries are always good when you’re in a hurry.  I served it with noodles, but it would be equally good with rice.  Although I used ordinary button mushrooms, oyster mushrooms would be even better, as they go particularly well with Chinese leaf.

Serves 2-3

1 pack tofu

Sunflower oil for deep frying

2 cloves garlic

1″ piece ginger

2 tbsp sunflower oil

2 medium carrots

1 head Chinese leaf

100g mushrooms

1 tbsp soy sauce

Noodles to serve

1. Divide the tofu into 16 even cubes. 

2. Heat 1cm sunflower oil in a large frying pan, and when hot add the tofu and fry until brown on all sides, stirring regularly.

3. Lift out with a slotted spoon and leave to drain on a double layer of kitchen towel.

4. Finely slice the garlic, ginger and carrots, and fry in sunflower oil in a wok over a high heat.

5. After 5 minutes, add the roughly shredded Chinese leaf and sliced mushrooms.

6. Continue cooking over a high heat, stirring constantly, until all the vegetables are cooked.  You might need to add a little water to prevent burning.

7. Add the tofu and soy sauce, and serve over a bed of noodles.

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Chick peas with basil, courgette and tomato sauce

June 26, 2006 at 9:43 am · Filed under Pasta and Noodles, Vegan

A very simple recipe, cooked up in a hurry last night after coming back very late from holiday.  It's similar in a way to ratatouille, but the addition of a bit of wine and fresh basil give it added flavour.  Serve with pasta, and a sprinkling of freshly grated parmesan if desired.

Serves 3-4

2 cloves garlic

1 onion

2 tbsp olive oil

3 medium courgettes

1/2 aubergine

1 red pepper

3 tbsp red wine

1 can chopped tomatoes

1 tsp oregano

1 can chick peas

1 small bunch fresh basil

salt & pepper to taste

1. Finely chop the onion and garlic, and gently fry in the olive oil for 2 minutes.

2. Finely dice the courgettes and add to the pan.  Cook gently for 5 minutes, stirring regularly.

3. Finely dice the aubergine and pepper and add to the pan.  Cook for a further 5 minutes.

4. Add the wine, oregano, tomatoes and seasoning, and cook until the vegetables are tender.  This should take about 15 minutes.

5.  Add the chick peas and the roughly torn basil leaves, and heat through.

6. Serve over pasta.

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Buckwheat noodle and tofu salad

June 13, 2006 at 7:53 am · Filed under Pasta and Noodles, Salads, Tofu, Vegan

I have to confess that this is a slight modification of the recipe I made last night, as I didn't get it quite right.  Japanese buckwheat noodles, or soba, are available from health food shops and large supermarkets. 

Serves 3

1 pack (250g) plain tofu

Sunflower oil for deep frying

100g buckwheat noodles

8 heads baby corn

2 medium carrots

2 medium leeks (white parts only)

200g beansprouts

1/2 medium cucumber

Juice 1 lime

1 small bunch fresh coriander

2 tsp dried chilli flakes

1 tbsp soy sauce (I use Kikkoman, as it's made from all natural ingredients and has a distinctive rich taste, but any soy sauce would do)

2 tbsp chopped salted peanuts

Sesame oil to sprinkle

1. Heat around 2cm of sunflower oil in a large pan.  While it's heating, divide the tofu into eight evenly sized cubes.  When the oil is hot, add to the pan. 

2. Deep fry the tofu until brown, turning occasionally.  Drain with a slotted spoon and leave to cool on a double layer of greaseproof paper.

3. Bring a large saucepan of lightly salted water to the boil.  Add the leeks, baby corn and carrots, and boil for 2 minutes. 

4. Turn off the heat and add the noodles.  Leave to stand for 4 minutes.

5. Add the beansprouts, leave to stand for 30 seconds, then drain immediately.

6. Put the drained vegetables and noodles in a large bowl.

7. Slice each cube of tofu into two or three slices.

8. Chop the cucumber and coriander and add to the vegetables, along with the tofu, peanuts, lime juice, soy sauce and chilli flakes.

9. Drizzle over the sesame oil.

Serve cold

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Penne with fresh tomatoes, creme fraiche and chick peas

June 12, 2006 at 1:28 pm · Filed under Pasta and Noodles, Pulses

More tarragon today – I'm obviously just in a tarragon mood. Fresh is in some ways best, but on the other hand it can be a bit tough (unless you take the time to take every single leaf off the stalk, in which case you'll need far more free time on your hands than is healthy). The dried stuff is perfectly acceptable.

Serves 2

100g penne pasta (or any other pasta – I'm not a purist)
2tbsp olive oil
8 shallots
100g button mushrooms
450g fresh tomatoes, preferably on the vine
1 tin chickpeas (or use the equivalent dried, unless you're like me and are incapable of remembering that you've left something on to cook)
8oz creme fraiche (half fat will do)
3tsp dried tarragon
salt and pepper to taste

1. Boil the penne following the instructions on the packet.
2. While it is cooking, slice the shallots and fry them in olive oil over a gentle flame until soft. Make sure you stir regularly and do not allow them to brown.
3. Slice the mushrooms, add them to the pan with the shallots and fry until cooked.
4. Slice the tomatoes, add to the pan and fry for 2 minutes.
5. Stir in the chick peas, tarragon, creme fraiche and seasoning, and cook for 2 minutes or until hot.
6. Stir in the cooked pasta.

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