It's weird, the weather in Melbourne, at this time of year. Last Friday started out with torrential thunderstorms... poor Stella Bella Bottom Smeller and Mrs Peaches did their best jelly-dog routine. There's nothing like being woken by a clap of thunder AND a quivering dog's snout in your ear, both within milliseconds of each other, to REALLY start the day with a smile.
By the end of the day, we'd cycled through having the heater running, to nearly passing out with humidity, all the way across the spectrum into having the cooler on.
I mean, just what do you cook in weather like that??
I opted for noodles. Quick, easy... not too much time at the stove, easy to eat.. not to heavy in the stomach. Perfect on all counts.
I had a packet of rice sticks left over from last night's Yakatori Beef Salad, and a random bag of cooked and peeled prawns, so here's what I did.:
400g lean chicken mince
400g cooked and peeled prawns
2 green onions, chopped finely
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
¼ teaspoon five-spice powder (or a mix of ground Szechuan pepper and star anise)
1 tablespoon Hoisin sauce
1 tablespoon fish sauce
2 tablespoons coarsely chopped fresh coriander
1 tablespoon coarsely chopped fresh Thai basil
1 tablespoon sesame oil
Heat the sesame oil till smoking, add the onions, garlic and ginger. Cook until softened, Add the mince and spices, and cook off until the mince is cooked thru. Add yourHoisin and fish sauces, and the prawns . Cook for 2 mins or until the prawns are heated through and add your herbs.
Cook rice sticks as per the instructions (takes about 4 mins). Drain thoroughly and add to pan. Toss a few times to combine, adding a slurp of soy if it starts to stick. (This is not a slurpy noodle dish, the end result should be quite dry)
Plate up and top with crushed peanuts or sesame seeds, and some spring onion greenery.