Asian slaw with crispy noodles recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian slaw with crispy noodles recipe. Enjoy quick and easy cooking recipes and learn how to make Asian slaw with crispy noodles.

Restore coleslaw and order the dinner table with this trusty accomplice.

Ingredients (serves 6)

4 cups shredded baby wombok (Chinese cabbage – see note)
4 green onions, thinly sliced
1 medium carrot, peeled, grated
1 cup beansprouts, trimmed
100g snow peas, thinly sliced
1/4 cup fresh coriander leaves
1/4 cup peanut oil
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon sesame oil
100g packet crunchy noodles

Method

1. Place wombok, onion, carrot, beansprouts, snow peas and coriander in a large bowl.

2. Whisk oil, lime juice, sugar and sesame oil together in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with noodles. Serve.

Notes
You'll need about 1/2 baby wombok.

Variation: For a spicier version, add 1 tablespoon sweet chilli sauce in step 2. Serve with panfried fish cakes, pork fillet or cooked prawns

Source
Super Food Ideas - December 2010, Page 31
Recipe by Donna Boyle

More Salad Recipes:

Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps

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Anchovy garlic bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Anchovy garlic bread recipe. Enjoy quick and easy cooking recipes and learn how to make Anchovy garlic bread.

A Mediterranean twist on an old favourite - make this part of an easy feast for friends.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 6)

125g butter, at room temperature
2 garlic cloves, crushed
45g can anchovies, drained, finely chopped, mashed
1 tbs chopped fresh continental parsley
340g French bread stick (baguette), halved crossways

Method

1. Preheat oven to 200°C. Stir the butter, garlic, anchovy and parsley in a small bowl until well combined. Season with salt and pepper.

2. Cut each piece of bread into 2cm-thick slices, without cutting all the way through. Spread the butter mixture over the cut sides of bread. Wrap each piece of bread in foil.
  
3. Place the bread on a baking tray. Bake for 25-30 minutes or until crisp and golden.

Notes
Cook's tip: Here's how to freeze garlic bread: After wrapping the bread in foil, freeze for up to 6 months and bake from frozen.

Source
Good Taste - November 2010, Page 114
Recipe by Gemma Luongo

Similar Side Dish Recipes:

Irish soda bread
Pumpkin curry with chickpeas
Best Yorkshire puddings
Ultimate roast potatoes
Chunky oven chips
Easy white bread

Save & Share Anchovy garlic bread recipe

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Irish soda bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Irish soda bread recipe. Enjoy quick and easy cooking recipes and learn how to make Irish soda bread.

Get the taste of Ireland with this fresh, no-fuss soda bread

Easy
Makes 1 loaf
Takes 45-55 minutes
Freezable (for up to 1 month)

Ingredients

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter , cut in pieces
500ml buttermilk

Method

1. Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.

2. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

3. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Nutrition per serving:
296 kcalories, protein 11g, carbohydrate 56g, fat 5 g, saturated fat 3g, fibre 5g, salt 1.21 g

Recipe from Good Food magazine, February 2003.

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Pumpkin curry with chickpeas
Best Yorkshire puddings
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Chunky oven chips
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Artichoke & parmesan gratin

Save & Share Irish soda bread recipe

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Pumpkin curry with chickpeas recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Pumpkin curry with chickpeas recipe. Enjoy quick and easy cooking recipes and learn how to make Pumpkin curry with chickpeas.

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish

Easy
Serves 4
Prep 20 mins
Cook 20 mins
Vegetarian Freezable
Vegetarian, Vegan, Dairy-free
Can be frozen if using vegetable stock

Ingredients

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste
2 onions , finely chopped
3 large stalks lemongrass , bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpeas , drained and rinsed
2 limes
large handful mint leaves
naan bread , to serve

Method

1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.

2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Try

Or why not try...
Using mashed hubbard squash to top a cottage or shepherd's pie.

Nutrition per serving:
293 kcalories, protein 9g, carbohydrate 26g, fat 18 g, saturated fat 10g, fibre 0g, sugar 10g, salt 1.32 g

Recipe from Good Food magazine, October 2008.

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Best Yorkshire puddings
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Save & Share Pumpkin curry with chickpeas

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Best Yorkshire puddings recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Best Yorkshire puddings recipe. Enjoy quick and easy cooking recipes and learn how to make Best Yorkshire puddings.

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don’t open the oven door!

Easy
Makes 8 large puds or 24 small
Prep 5 mins
Cook 20 mins
Vegetarian Freezable

Ingredients

140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
sunflower oil , for cooking

Method

1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

2. To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

Nutrition per serving:
199 kcalories, protein 6g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.12 g

Recipe from Good Food magazine, February 2009.

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Ultimate roast potatoes
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Save & Share Best Yorkshire puddings

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Ultimate roast potatoes recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Ultimate roast potatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Ultimate roast potatoes.

Make the most of your roasties with this scrumptious recipe.

Easy
Serves 4
Prep 15 - 20 mins
Cook 50 mins

Ingredients

1kg Maris Piper potato
100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt , to serve

Method

1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.

2. Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

Nutrition per serving:

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

Recipe from Good Food magazine, November 2005.

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Chunky oven chips
Easy white bread
Artichoke & parmesan gratin
Aromatic rice with golden onions
Antipasto garlic bread
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Save & Share Ultimate roast potatoes recipe

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Summer couscous salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Summer couscous salad recipe. Enjoy quick and easy cooking recipes and learn how to make Summer couscous salad.

A Middle Eastern treat, ready in minutes

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition per serving:
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

More Salad Recipes:

Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli

Save & Share Summer couscous salad

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