Veggie Noodle type thing needed
Discussion
My adapted Pho recipe for vegetarian friends.
Make your own stock by simmering some garlic, onion, fresh ginger, bay leaves, star anise, cinnamon stick, white pepper & a good slug of soy sauce in a pan-full of good quality vegetable stock (Marigold is a good one, make up with boiling water according to packet). Simmer it gently for about 30 minutes, covered. Strain through a fine sieve and keep warm.
Cook some noodles according to packet instructions, drain them and put in bowls. Then add some chopped spring onions, bean sprouts, chopped spinach, shredded basil, shredded cabbage (anything really). Could also add some of that pre-marinated tofu pieces.
Pour the hot stock over the noodles & veg. Top-off with chopped chillies, chopped coriander, a good squeeze of lime juice and some more soy sauce to taste.
Make your own stock by simmering some garlic, onion, fresh ginger, bay leaves, star anise, cinnamon stick, white pepper & a good slug of soy sauce in a pan-full of good quality vegetable stock (Marigold is a good one, make up with boiling water according to packet). Simmer it gently for about 30 minutes, covered. Strain through a fine sieve and keep warm.
Cook some noodles according to packet instructions, drain them and put in bowls. Then add some chopped spring onions, bean sprouts, chopped spinach, shredded basil, shredded cabbage (anything really). Could also add some of that pre-marinated tofu pieces.
Pour the hot stock over the noodles & veg. Top-off with chopped chillies, chopped coriander, a good squeeze of lime juice and some more soy sauce to taste.
Edited by The Dude on Saturday 23 August 10:12
thegavster said:
Bugger me, I'm going to do that for dinner this week 
Cool, let me know how you get on.I was just thinking about quantities for the stock (I just make it up as I go along). For 2 litres of stock you probably want (as well as the specified quantity of stock powder);
1 onion (roughly chopped)
1/2 to a whole bulb of garlic, roughly chopped (remember the actual garlic gets discarded so you're not eating it)
2 -3 cinnamon stick
2-3 whole star anise
2-3 bay leaves
2 inch piece of fresh garlic, roughly chopped
You should also heat the spices (cinnamon stick, star anise) in a dry frying pan before adding them to the stock - don't burn them though
Still shall do this one for tomorrow night 
sweet and sour fried tofu with noodles:
stir fry ingredients
1 bag of deep-fried tofu (it looks like big golden cubes of sponge - get from a chinese restaurant)
a handful of snow peas
a carrot, thinkly sliced
a medium onion sliced into wide, flat slices
2 cloves garlic, crushed
a big bit of ginger, sliced with the skin still on
stir fry the above on a high heat in plenty of peanut oil, starting with the garlic and onions, then adding the carrot, then the peas and tofu.
sweet and sour sauce: (note: i usually make a bit more sauce in case i get enthusiastic with the vegetables and end up making more than i planned)
4 tbsp chiankiang black rice vinegar
3 tsp sugar (adjust to taste)
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice wine
2 tsp chilli flakes
mix in a bowl, and taste. it should taste like a much less cloying and less fruity version of normal sweet-and-sour.
pour the sauce into the stir-fry and coat well. sprinkle 2 tsp of cornflour to thicken at the end, so the sauce sticks to the food.
serve over egg noodles, cooked to packet instructions, with extra chilli oil on the table for the hotheads.
stir fry ingredients
1 bag of deep-fried tofu (it looks like big golden cubes of sponge - get from a chinese restaurant)
a handful of snow peas
a carrot, thinkly sliced
a medium onion sliced into wide, flat slices
2 cloves garlic, crushed
a big bit of ginger, sliced with the skin still on
stir fry the above on a high heat in plenty of peanut oil, starting with the garlic and onions, then adding the carrot, then the peas and tofu.
sweet and sour sauce: (note: i usually make a bit more sauce in case i get enthusiastic with the vegetables and end up making more than i planned)
4 tbsp chiankiang black rice vinegar
3 tsp sugar (adjust to taste)
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice wine
2 tsp chilli flakes
mix in a bowl, and taste. it should taste like a much less cloying and less fruity version of normal sweet-and-sour.
pour the sauce into the stir-fry and coat well. sprinkle 2 tsp of cornflour to thicken at the end, so the sauce sticks to the food.
serve over egg noodles, cooked to packet instructions, with extra chilli oil on the table for the hotheads.
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