Orient Express

Although I subscribe to Delicious magazine (amongst others) and I’m building up a fair collection, no better make that mountain, of magazines I very rarely cook from them.   Once I’ve read them they get filed away and quite often forgotten about, which is a real shame considering how much they cost and how many lovely recipe ideas are contained within them – I really must make more of them.

Last night was the exception to the rule.  I used a recipe in this months edition (beef and bok choi noodles) as a basis for dinner, shrimp & noodle stir-fry.  I didn’t really make many changes – using shrimp instead of beef, adding more veggies, adding chili oil and furikake. 

Furikake, pronounced fury car key, is a Japanese condiment which typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar and salt.

It really was a very quick and healthy dinner.  Perfect to throw together after a day at work – it took 10 minutes tops.

The Recipe (Serves 4):

• 225 g dried medium egg noodles
• 300g cooked shrimp
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons sake
• 1 teaspoon rice wine vinegar
• 1 teaspoon ume su (plum vinegar)
• 1 teaspoon wok oil
• 6 mini bok choi shredded
• 1 stir fry vegetable pack
• 1 teaspoon toasted sesame oil
• 2 teaspoons crab chili oil
• 2 teaspoons furikake

1. Bring a large pan of water to the boil, salt lightly and add the noodles.  Cook for 4 minutes, drain and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, sake, and vinegars. Set aside.
3. Heat the wok oil in a wok over a high heat.  Add the bok choi and stir fry vegetables and stir-fry for 1 minute.
4. Add the noodles, sesame oil and sauce, stir-fry for another minute.
5. Add the shrimps and chili oil and toss through.
6. Serve scattered with a little furikake.

Share this: