January 8, 2012

Pip's Mee Rebus : Speedy Style

Pip's Mee Rebus
serves 4

A slosh of oil
1 sweet potato, peeled and thinly sliced
1 onion, finely diced
1 clove of garlic, finely diced
1 tablespoon of curry powder : I use this one
a slosh  of soy
1 tsp of white pepper
1 cup or so of coconut milk
1 cup of chicken stock (or vegetable stock)
1 packet of noodles : around 250g  (the fresh, thickish yellow ones) : soaked in boiling water for a few minutes
1 handful of sliced fried tofu
1 handful of baby spinach
1 handful of bean shoots

Fried shallots (from a packet!)

Optional :: sliced fish cake, sliced cooked chicken, sliced cooked potatoes

Slosh the oil into a large fry pan or wok.  When it's nice and hot, add the onions and stir fry for a minute or so.  Next add the garlic and sweet potato.  Toss well and lower the heat (to very low).  Put a lid on the pan (or some foil!) and let it simmer for 15 minutes until the sweet potato is soft. Remove the lid and mash the potato in the pan with the onions and garlic.  Add the curry powder and the soy and white pepper. Add the stock and mix and mash until you have a puree.  Now add the coconut milk and mix well. Then toss in the tofu and any of the optional ingredients.  Cook for a minute and then add the noodles.  Toss well.  Finally add the spinach and bean shoots and toss again.

Spoon into bowls and garnish with coriander, fried shallots and a squeeze of lemon.  You can add some chili too, if you like it spicy!

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