Vegetarian recipes and noodles belong together! We found this gluten free recipe and brought it to your screen. A main dish you definitely have to try out!
Travelogue: Malaysian noodles in the most beautiful city of England
Malaysian noodles is a recipe we discovered at a restaurant in the beautiful city of Bath, in south-west England.
Inside the restaurant there were only a couple of families having their meal, while the chef was making it quite clear that he had nothing to do: he was sitting in a corner, looking indolently outside the window.
It had rained outside and a smell of dirt and raspberry was in the air. As soon as we got through the door, we felt like entering a mountain refuge. However, the menu on the tables did not in the least share the same English origin with the rest of our surroundings. It was brought by exotic places like most food types in England are.
Hoping that something good is waiting for us in there, we decided to choose a dish that would be unforgettable. As soon as we ordered, the chef seemed to take off the veil of idleness and even a little glow lit up his eyes. But maybe my hunger made me imagine all this, since such a landscape and weather can truly whet your appetite.
Once the main dishes arrived, I admit that the taste made us totally forget about our wet shoes and travel in the colorful street markets of the hospitable Asian country.
Recipe – Malaysian noodles with fresh ginger, coconut milk and pistachios
Persons: 3
Preparation time: 35 minutes
Ingredients
30 g fresh ginger
1 clove of garlic
A little salt
1 tsp turmeric
A little verbena. If you cannot find some, buy some tea containing it, boil it and add 4 tbsp to the vegetable bouillon.
2 tbsp olive oil
For the sauce:
300 ml coconut milk
200 ml vegetable bouillon
For the noodles you are going to need:
2 tbsp olive oil
100 g tofu with basil
2 teacups mushrooms
½ teacup peas
400 g buckwheat noodles
Pistacios, 1 tbsp per portion
Method
Put all the flavorings and spices (ginger, garlic, turmeric and verbena) in a blender, except for the olive oil. Blitz until combined, adding the olive oil little by little until the mixture gets a liquid consistency. If you have added the verbena in tea you probably won’t be needing all the olive oil.
For the sauce: Place the above mixture in a little saucepan and sauté for 2-3 minutes over a medium heat, stirring constantly with a wooden spoon. Add the coconut milk and the vegetable bouillon and allow to boil for about 6-7 minutes.
Next, pour a little olive oil in a wok (if you don’t have one use a deep frying pan instead) and as soon as it gets hot add the tofu and cook it until golden, for about 3 minutes. Take it out and place it on a piece of absorbent kitchen paper. Pour olive oil once again, add the mushrooms and sauté until they become soft, then take them out and place them on a piece of absorbent kitchen paper too. Add the mushrooms, peas and tofu to the sauce along with the noodles, and allow to cook until the noodles are ready. Serve with smashed pistachios.
The secret for a successful Malaysian food, as Malaysians say, is the hot cooker and the sharp knife.
