This the recipe from the blog My Tasty Hand-book. Click on the link to see the recipe and discover this blog.
I followed the recipe except for 2 points. I had no coriander, so I used more mint. And I had added a diced white aubergine to the curry.
Thank you very for this recipe, I had a great lunch.
That’s true that the smell when it simmers is really pleasant. The dish is delicious too, very light and fresh.
Brown rice, reheaten with turmeric, cumin, and a little butter.
Cherry tomatoes and water morning glory as a salad.
Spicy stir-fry of okra and the stalks of the water morning glory.
(1.5 serving of rice)
Cal 582.3 F21.5g C83.7g P28.0g
It’s Chinese ramian noodles that have been dried and fried. They are crispy like crackers. They are served with ankake, a thick sauce that contains veggies, seafood and/or meat.
That dish is called sara udon (plate + udon noodle) in Nagasaki and age soba (fried + soba) in Kyoto ? I’m not quite sure, but the 2 names exist for the same dish that is proposed in most izakaya (drinking restaurants).
I buy the fried noodles :
But I prepared the ankake from scratch with veggies (garlic, onion, cabbage, nankin pumpkin, bell pepper, white aubergine, cherry tomatoes, corn starch, oyster sauce and Sichuan pepper).
Pour the ankake on the noodles at the last minutes and eat imediatly before the noddles get wet and lose their crispiness.
And I served cod fish, with chili pepper and Sichuan pepper on the side.
(double serving of noodles)
Cal 696.5 F24.1g P80.7g C40.2g