Yaki Udon

Udon are a type of thick white Japanese noodle, made of wheat flour and most commonly used in soup – kake udon – though they have many other applications besides. Yaki udon simply means ‘fried udon’ and it can be made according to many different recipes – no two recipes for yaki udon that I’ve seen have been the same. This fact makes it a perfect candidate for culinary exploration and experimentation. However, in this case I thought it best to go for a simple seasoning of soy sauce, fish sauce and sesame oil as it has yet to fail in the flavour department.

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Vegetable Spring Rolls

Calls for “a Chinese”, in the western Hemisphere at least, are more often than not accompanied by the demand for spring rolls. In Britain the most frequently heard exclamation on the arrival of a chow mein (other dishes are available) is “we simply must have spring rolls, darling”, or something to that general effect. Indeed, upon seeing these wraps in the background of my previous recipe, noodle broth, a general clamour for the recipe ensued – well, folks, here it is.

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Noodle Broth

Oriental cuisine is often renowned for being flavoursome, but a little complex. Of course, in many cases – dim sum, for instance – both claims are true. Despite this, an even greater number of dishes, which find their roots firmly planted in the soil of the East, defy the latter assumption with their simplicity and accessibility. Granted, traditional ingredients can often be tricky to come by and often require time-consuming trips to out of town Asian supermarkets, but even specialist ingredients aren’t necessary across the board. Besides, a dish needn’t be explicitly authentic for it to be considered to be from a certain region.

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Chinese Crispy Beef with Noodles

This recipe was requested by friend Gemma in order that she could forego the expense of the Chinese takeaway. Naturally, I wanted to provide for this wee Scottish lass, but the idea also tickled my frugal weak-spot since one of my pet hates is perpetual takeaway eating – as Gemma’s request suggests, it isn’t particularly cost effective. Oh and your waistline may well benefit too!

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My food taste is forever changing; it’s very rare that I’ll eat one dish week-in week-out. However, occasionally I’ll come across something so simple, so quick and so tasty that I can’t resist having it almost every other day. As you have probably guessed, Pad Thai Noodles, or at least my slightly simplified version, is the dish which I currently find irresistible. It’s simply perfect for working days in which all one needs is a nice, light and quick dish to see one through a shift.

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