Posts Tagged "Noodles"

Fusion Taste Team: Challenge 4 – Nasi Goreng (Vegetarian)

Posted by on Jul 7, 2011 in Food & Drink | 1 comment

Moving swiftly on, Challenge No. 4 in World Foods Fusion Taste Team Challenge was to make Indonesian Fried Rice: ‘Nasi Goreng’ using the World Foods paste.

This was the recipe given:


2 eggs
3 tablespoons cooking oil
200g (7.1oz) boneless chicken breast, cut into strips
100g (3.5oz) raw prawns, shelled and deveined
300g (10.7oz) cooked rice, cooked as per pack instructions (preferably pre-cooked and left to cool; ideally the day before)

Cooking Instructions

1. Make an omelette with 2 eggs. Cool and shred it thinly.
2. Heat 3 tablespoons oil in a wok or frying pan and add 4 tablespoons of WORLDFOODS INDONESIAN NASI GORENG PASTE and cook for 1 minute until aromatic.
3. Add in chicken and prawns and fry for approximately 5 minutes.
4. Stir in rice and cook for a further 3-5 minutes or until heated through.
5. Garnish with shredded omelette

Serves 2-4

The first time I made it, I substituted the rice with noodles, and the prawns and chicken with mushrooms and cherry tomatoes:

The result was very delicious indeed, but I had the feeling that is was more suited to a rice dish, and that it needed a ‘meaty’ addition, so the next time I made Nasi Goreng ‘Sosis’ with Linda McCartney vegetarian sausages:

This was also delicious, and my favourite of the two meals. As ever, I was impressed with the depth of flavours in the World Food sauce, and the ease of making a very quick, but tasty meal. This is my penultimate Fusion Taste Team Challenge – I am looking forward to No. 5!

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Fusion Taste Team: Challenge 1 – Pad Thai (Vegetarian)

Posted by on May 31, 2011 in Food & Drink | 6 comments

My first challenge as part of World Food‘s Fusion Taste Team was to make Pad Thai, a noodle dish that I had never made before.

This was the recipe given:

How to make a delicious quick and easy authentic Pad Thai, by May Foong

100g Prawns, shelled and deveined
20g Chives, cut into 2” length
100g Bean sprouts
80g Pad Thai Noodle
1 bottle WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce
2 tbsp cooking oil

Pounded roasted peanuts
Lime wedges
Chili flakes

Cooking Instructions:
1. Blanch the noodles in boiling water for 3 minutes untill semi-soft. Drain and set aside.
2. Heat oil in a wok and pan fry the prawns until they turn pink, and set aside.
3. Pour in WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce and bring to boil.
4. Add in the noodles and prawns and toss gently till well mixed.
5. Plate up the noodles and prawns, and add the chives and bean sprouts.
6. Garnish with roasted peanuts,chili flakes and lime wedges.
7. Enjoy!

Being vegetarian, I replaced the prawns with tofu, and added omelette and spring onions in the final stages to bulk it out a bit (also because I have been neglecting picking the flower heads from my chives, so they have gone over, and I only had a few straggly ones left to use). Without the omelette, this whole dish would have been vegan. I omitted the sugar, as I did not think it needed it and I could not find rice stick noodles in my local Sainsburys, but used brown rice udon, which were very tasty indeed. Other than that, I followed the instructions as above.

The whole meal took only a few minutes to prepare and cook, and was delicious! Mr G and our son are not big fans of Asian food, so I was expecting to end up eating the lot myself, but no, I was pleasantly surprised. Comments from son were ‘best noodles I’ve every had’ before quickly polishing them off and saying ‘compliments to the chef’. He was using a fork, but Mr G and I savoured ours at a more leisurely pace using chopsticks.

Mr G’s (above), and then I turned the kitchen light on and photographed mine (below)!

The amount in the recipe above (with the addition of spring onions and omelette, and using the whole pack of udon (three sticks of noodles), was just right for the three of us (and we have hearty appetites).

I will definitely be making this again, as it went down so well. I start commuting this week, so the speed of preparation and cooking time will be a huge bonus. Also, the World Food Pad Thai sauce does not contain any animal/fish products, which is brilliant news, as a lot of Asian cooking sauces do. It is:

•100% natural made using authentic herbs and spices.
•Does not contain artificial preservatives, colouring, flavouring, MSG, gluten or genetically modified ingredients.
•Suitable for vegetarians, vegans and coeliacs.

Fab, thank you World Foods for producing such a great sauce! I wonder what my second challenge will be? Watch this space!

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