Recipes

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Yakisoba

Although soba is mentioned in the name of this dish it is usually made with egg noddles but you could use buckwheat noodles if you wish. The recipe ususally uses a Japanese style sauce which can be quite expensive so I have substituted it for a brown sauce of you choice. Try either HP brown sauce, vegetarian worcester sauce or Hendersons relish.

Ingredients
125g egg noodles
little vegetable oil for frying
1 small onion
1 small carrot
6 babycorns
12 mangetout or snow peas
1 small red pepper
8 asparagus tips
1 pak choi
3 to 4 tbsp brown sauce
nori seaweed, sesame seeds and pickled ginger for garnishing. (optional)

First of all cook your noodles in plenty of boiling water for 3 to 4 minutes and then cool under cold running water. Drain.

Heat a little oil in a frying pan or wok and start to stir fry the sliced onion, thinly sliced carrot, babycorn, thinly sliced pepper and asparagus tips. Do this for five minutes until the vegetables have started to brown and are slightly softened.

Add the pak choi leaves and continue to stir fry for 1 more minute.

Add the water and the noodles and allow the steam from the pan to warm the noodles through. Add the brown sauce, mix everything together thoroughly, and serve immediately. Garnish with nori seaweed, pickled ginger and sesame seeds if you have them. This is my favourite savoury pancake recipe. Make them small or large it doesn't matter. If you are feeling adventurous you could fill the pancakes with the chop suey.

In the restaurant recently I have made a vegan version of this dish by taking out the eggs and using soy milk. Just add enough soy milk to form a thickish batter.

Ingredients

200g (1 ½ cups) self raising flour
200ml (1 cup) water
1 teaspoon miso
1 teaspoon stock powder
200ml (1 cup) milk
4 eggs
1 teaspoon salt
180g (6oz) white cabbage
4 spring onions
Oil for frying

Finely slice the spring onions and the white cabbage. Place them in a bowl and whisk in the remaining ingredients.

Place a small amount of vegetable oil in a frying pan and place it over a medium heat. When the oil is hot add a few spoons of the batter. Fry until the bottom is golden brown.

Turn them over and fry the other side. Drain them on kitchen paper and continue until you have as many as you want or the mixture is finished.

Serve warm with mayonnaise and wasabe.

Serves 4, Vegan

Autumn fruit cobbler
Aubergine parmigiana
Japanese style pancakes
Spinach lasagne
Floddies
Thai style wok omelette
Yakisoba
Goats cheese bruschetta
Caesar salad
Pink grapefruit salad
Japanese salad rolls
Paneer cheese massala
Mushrooms on toast
Vegetable tagine
Risotto cakes
Banoffee cheesecake
White chccolate and raspberry tart