Noodles


 * Chicken soba noodles **
 * Takeaway p89 (Les Huynh)**
 * Noodle Salad **
 * p36, Taste Magazine, January 2009 (www.taste.co.nz)**
 * Salmon & noodle salad **
 * Robyn Martinʻs Stop the Clock-the anti-aging cookbook, page 56**
 * Silverbeet & noodles **
 * http://www.vegetables.co.nz/recipes/view/Silverbeet-and-noodles-**

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 * Chicken soba noodles **
 * Takeaway p89 (Les Huynh)**

200g (7oz) soba (buckwheat) noodles 125ml (1/2 cup) chicken stock 4 Tablespoons shaoxing rice wine 4cm piece fresh ginger, sliced 1 onion, quartered 500g boneless, skinless chicken breast

1 Tablespoon mirin 2 Tablespoons Chinese black vinegar 2 Tablespoons light soy sauce 2 Tablespoons vegetable oil 2 teaspoons sesame oil 1 Tablespoon lime jiuce 2 spring onions, thinly sliced
 * Dressing**

Put 3 litres water into a large saucepan and bring to the boil. Add the soba noodles and cook for 4 -5 minutes uncovered, or follow the packet instructions. Drain, refresh under cold water, then drain well again. Cover and refrigerate.

Put the stock, rice wine, ginger and onion in a large saucepan. Bring to the boil, then add the chicken and simmer for 6 minutes, Turn off the heat and cover with a lid, allowing the chicken to cool in the stock. - it will continue to cook during this time. Remove the chicken from the stock. Use your hands or a fork to shred the meat. Discard the stock.

Combine all the dressing ingredients and mix well. Combine the chicken and noodles in a bowl. Add sufficient dressing to moisten and gently mix. To serve, pile the noodle mixture into a large bowl and sprinkle with sesame seeds. Serve with any remaining dressing. <><><><><><>


 * Noodle Salad** - p36, Taste Magazine, January 2009 (www.taste.co.nz)

250g rice noodles 1 Tbsp sesame oil 1 Tbsp vegetable oil //(I use rice bran oil//) 1 Tbsp lime juice 3 Tbsps sweet Thai chilli sauce 1/4 cup chopped roasted peanuts

Cook noodles according to packet instructions (or drop them into a saucepan of gently boiling water & cook for 3-5mins), then drain & keep in a bowl of warm water until ready to finish off. Drain noodles and transfer to a bowl. Mix in the sesame oil, vegetable oil, lime juice and chilli sauce. Sprinkle peanuts over the top, then serve the salad with something like chicken skewers. Enjoy!

Robyn Martinʻs Stop the Clock-the anti-aging cookbook, page 56
 * Salmon and noodle salad**

Serves 4

Ingredients 125g soba noodles 200g cooked salmon fillet or smoked salmon 2 spring onions ½ telegraph cucumber or 1 lebanese cucumber 1 red onion ½ cup fresh coriander leves 1 cup fresh mint leaves 1 handful baby spinach leaves 1 handful rocker 1 handful watercress

Cook noodles to packet instructions. Cool. Remove bones from salmon with clean tweezers and remove skin. Cut into chunks. Trim spring onions and slice finely. Cut cucumber in half lengthwise. Remove seeds and cut flesh into chunks. Peel red onion and slice finely. Mix spring onions, cucumber, red onion, coriander, mint, spinach, rocket and watercress together. Toss well. Arrange salad mixture on serving plates. Top with noodles and salmon. Drizzle dressing over and serve.

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 * Silverbeet & noodles **
 * http://www.vegetables.co.nz/recipes/view/Silverbeet-and-noodles-**

A yummy dish, perfect for kids, and adults really like it too! Serves 4

4 cups water 150g silverbeet leaves, removed from stalk, sliced 200g instant noodles 2 tsp peanut oil 2 tsp lite soy sauce 2 Tbsp tomato chilli sauce

2-3 Tbsp chilli and tomato chunky chutney [our recipe] - optional

Bring water to the boil, add silverbeet and cook for 1-2 minutes until just tender. Remove silverbeet from the water with a slotted spoon to drain. Keep warm.

Add noodles to the boiling water and cook according to packet instructions until just tender. Drain and place in a large bowl, add silverbeet and gently toss.

Combine oil, soy and chilli sauce and add to the noodles and silverbeet.

Serve with chilli and tomato chunky chutney on the side.

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