Addicting Asian sesame garlic noodles

This is such a wonderfully easy and stunning addition to a party or just a family meal. I highly recommend you try it because it is always addictive for your guests.


This recipe is to die for and you won’t be able to stop eating them. You can serve this dish hot or at room temperature and is perfect for a pot luck as you can make the sauce ahead of time, prep whatever you’re going to add to the noodles, and just cook the spaghetti nearer the serving time.
You can augment this recipe as much as you want, but be careful with the red pepper flakes, depending on how spicy you like it.

These noodles are great just with a few chopped scallions added, but you can also add;
cooked prawns
chopped cilantro
chopped scallions
cooked chicken pieces
chopped red pepper

For 1/2lb spaghetti

2 tbsp soy sauce
2 large garlic cloves, chopped roughly
1 tsp toasted sesame oil
1 tsp re pepper flakes
1/4 cup vegetable oil

Add these ingredients to a food processor.
Cook the spaghetti…

View original post 39 more words

Oven baked parcels of fish with scallions, mushrooms, ginger and sesame oil

This is one of our most favorite, light and extremely tasty fish dishes, steamed to perfection, snuggled cozily in their own aluminum foil packets. All you need to serve with it is steamed white rice, as the juices from these parcels are divine.

Screen shot 2014-07-18 at 5.37.19 PM

Serves 2
2 x 6oz fillets of Chilean sea bass, cod or halibut
6 scallions, sliced on the diagonal in 1″ pieces
1 large clove of garlic crushed
1 & 1/2 tbsp fresh ginger, grated finely or chopped very finely.
1 tbsp  toasted sesame oil
1/4 cup low sodium soy sauce
A pinch of red pepper flakes (optional)
6 good sized mushrooms, or shitake mushrooms, sliced
1/2 can baby corn pieces, drained  (optional
freshly ground black pepper

Preheat the oven to 400 F
In a small bowl, add the soy sauce, sesame oil, sliced scallions, ginger, garlic,red pepper flakes, mushrooms, baby corn, if using, and ground pepper.
Mix well and set aside.
Get two large pieces of aluminum foil and in the middle of each piece, place a piece of fish. Bring up all the sides of the foil, so the liquid won’t run out, and tip 1/2 of the mixture in the medium bowl over each piece of fish.
Gather up and seal the packages really well.

Screen shot 2014-07-18 at 6.00.56 PMPlace in a small roasting tin and bake at 400 F for about 15 mins max.
To test, open one of the packages and put a sharp knife into the fish to see if comes away easily.
Place the fish over a pile of simple steamed white rice in a bowl, and pour over all the sauce and vegetables.


Creamy ginger soy sauce

This is a great dressing for a fresh salad or as a sauce for your favorite Asian cuisine featuring meat, fish or chicken. It’s also divine as a dipping sauce for vegetables or shrimp.
Really easy to make and so exotic!

3 tbsp white wine vinegar
1 tbsp soy sauce
1 tsp Asian sesame oil
3 tbsp sugar
1 tsp minced garlic
1 tsp fresh ginger, minced
1 tsp cayenne pepper (or less if you don’t like too spicy)
1/2 tsp ground black pepper
1 cup good quality mayonnaise

In a small bowl, combine and thoroughly mix the white wine vinegar, soy sauce, sesame oil, minced garlic, sugar, minced fresh ginger, cayenne pepper and black pepper.
Gradually whisk in the mayonnaise until completely blended.


My brown rice salad with two sesame flavors

This has a wonderful nutty flavor and is very moreish.

1 cup (at least) uncooked long or short grain brown rice
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tsp toasted sesame oil
1 cup peeled and coarsely shredded carrots
A good handful of chopped cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
2 tsp sesame seeds, toasted in a dry skillet

Cook the rice according to the instructions on the packet. Drain and let stand, uncovered until cooled.

Whisk the oil, lemon  juice and sesame oil in a large bowl. Add the cooked, cooled rice, carrots and scallions and cilantro. Toss to blend and season if necessary.

Sprinkle with the chopped peanuts and sesame seeds, toss once and serve

A wonderfully tasty, easy Asian Noodle Salad to dress up or down

 My son Oliver loves making this dish and has added whatever is in the fridge to it, eg cold shredded chicken, cooked prawns, sugar snap peas, lots of sliced scallions, peas, sliced red pepper, chopped cilantro, sliced carrot…

(You can double, treble or quadruple this recipe very easily)

Easy Asian Noodle salad     (serves 4)

1lb of noodles or spaghetti 

4  Tablespoons soy sauce
4 garlic cloves
2 Teaspoons roasted sesame oil
1 good teaspoon red pepper flakes (or more, depending how spicy you like it)
1/2 cup vegetable oil

Cook the noodles in boiling salted water, and when al dente, drain and set aside.
Put all sauce ingredients in a food processor and add to drained warm noodles.
Toss a few times. Add whatever you like to it in the way of cooked meat, fish or raw vegetables sliced and it’s just as good adding nothing!   Serve warm or at room temp.
 It’s also a great marinade.