“Aren’t you going to look at the menu?”
“No way, I know what I’m having, I always have the Yasai Ramen… I don’t like change” I say pushing the unopened menu away from me.
“But it wouldn’t kill you to try something new” said Jamie burying his face deeper into the Wagamama menu. “How about the Yasai Itame”
With a big sigh I reluctantly pick up my menu again and scan the noodle soup section. “Where’s that then?”
“It’s under ‘curry'”
“No thank you” I say and abruptly close my menu again and push it towards him. “You know I always order noodle soup so stop trying to make me try new things, I hate new things!”
“Yes but it IS a noodle soup, just a curry one”…
“Is it?” I say perplexed and reach for my menu for a third time. “It has to have tofu in it though, does it have tofu in it? I bet it doesn’t” I say shaking my head doubtfully as I squint to read the fuzzy tiny words. Why do I never wear my fucking glasses? I literally have the eyesight of a dead mole rat.
“Yes it does have tofu in it” Jamie smirks.
“Oh… But does it have those horrible fat noodles in it? You know, the ones that look and taste like actual worms.”
“Yes Udon noodles, disgusting, I hate those.”
“No it doesn’t have those in it.”
“Oh” I say again, realising I’m losing this battle so I might as well give in. So I order the Yasai Itame against my better judgement and start thinking of ways to guilt trip Jamie on the way home, after I inevitably hate it. But I don’t of course, it’s bloody marvellous, damn it!
“Oh do shut up” I say to Jamie through a mouthful of delicious noodles.
“I didn’t say anything!” He protests.
“You don’t have to, I can hear your smugness.”
“Would you have it again?” Jamie asked grinning.
“Yes… In fact, I’m only ever going to order this from now on.”
Jamie rolls his eyes.
… The problem is dear reader, I really REALLY liked this dish but obviously can’t afford to eat at Wagamama every night. So I had a go at making my own version, which to my surprise actually worked (for once). Not only is it quick, it’s cheap and buys you enough ingredients to make four portions. The recipe below serves two but I found I had enough ingredients left over to make it again, I only had to buy an extra can of coconut milk, everything else I had far too much of. For example, spring onions tend to come in bunches of 6, pak choy in packs of 2, chestnut mushrooms 12-13 per packet and so on and so fourth. So why not double up and have some scrumptious leftovers for lunch? Unless you can think of anything else you can make with left over beansprouts other than stir fry? Exactly.
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn Df 🌶
100g rice noodles
1 tsp sesame oil
½ red onion sliced
3 spring onions, chopped
3 tbs Thai green curry paste*, I use Blue Dragon
2 tbs soy sauce
1 inch of bashed chopped lemon grass, finely chopped
Knob of ginger, finely grated
1 can coconut milk
150g of firm tofu cut into cubes, I use Tofoo
1 bulb pak choi, roughly chopped
½ red pepper, sliced
Handful sugar snap peas, chopped
6 chestnut mushrooms, sliced
Handful bean sprouts
1 lime, cut into wedges to serve
Fresh coriander leaves to garnish (optional)
1.Cook the rice noodles as per the packet instructions. Once cooked, immediately strain and rinse well with cold water to cool the noodles completely. Leave to drain.
2. Slice the red onion and roughly chop the spring onions before adding to heavy bottomed pan or wok with the oil. Cook on a medium heat for about 10 mins, adding a dash of water if needed to help them steam and prevent burning.
3. Stir in the Thai green curry paste and cook for a further minute before adding the finely grated ginger, lemongrass, coconut milk and soy sauce. Give it a good stir, add the tofu and bring to the boil.
4. Meanwhile start chopping the red pepper, sugar snap peas, pak choy and mushrooms.
5. Once boiling, reduce to a simmer before adding the chopped vegetables and the beansprouts – stir carefully to avoid breaking up the tofu. Simmer for 5 mins until the vegetables are nice and soft but still have a bit of crunch.
6. Evenly distribute the noodles into two deep bowls and spoon the curry over the top. Serve topped with fresh coriander leaves and lime wedges.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Df– Dairy free. 🌶– Spicy
* Some Thai green curry pastes contain crustaceans and fish. Always check the label.