Wonderful quick noodle dish, made luxurious with nice, big, juicy expensive prawns, but these could be substituted for a more economical version. Used matchsticked leeks in place of ripped cabbage and it worked beautifully. From Noodle – Terry Durack
So Lisa said her work canteen did a miso, noodle broth with tofu and she really liked it. Armed with this information I created the following. Actually extremely good. Red miso paste was used, but I expect others would work just as well. Dry out firm tofu block by weighing it between paper towels for 10 or 20 minutes. Cut into 1-2cm cubes, coat with seasoned flour/cornflour/semolina. Onions thinly sliced and mushrooms thickly sliced, gently fried together to soften but not colour; Fry the coated tofu until lightly golden and crispy. Meanwhile roughly 800ml of stock (in this case chicken)…
Really good, simple & quick. The sugarsnaps and mangetout are fresh and snappy, and it’s a nice use of hoisin, which can often be too sweet and cloying. From Stir Crazy by Ching-He Huang
I confess this was mostly ready made. Packet of Katsu curry and ready noodles cuts out a good bit of work. The interesting thing here was the panko chicken breasts. Prepared by coating in seasoned plain flour, dipping in egg wash, and generously coating with panko breadcrumbs, the large chicken breasts went in the oven for 25 minutes (note less Godzilla chicken breasts would likely require less). The traditional method would be to fry them, which would colour them up a little more, however I was pleased with these results. The noodles were fried in a lightly oiled wok until…
Very nice, easy enough if the ingredients are all present. Only problem being the noodles, which very easily get soggy. Putting them in the wok only at the last minute or frying them off separately to crisp them slightly wouyld help, as would a bigger wok. From https://www.recipetineats.com/chicken-pad-thai/