Wat Dan Hor - Fried Noodles with Seafood in Gravy

When I go to a Chinese Restaurant on my own, I almost always have this dish. It is comforting and delicious with many different interesting ingredients, yet made so simply, without any fancy spices or herbs. It doesn't need anything like that.

Today I have recreated this dish at home for the first time. I was worried that it may not come out the same, but I surprised myself. The flavors and textures were exactly right.

Ingredients:

(serves 3)

250g Raw Prawns, shelled, deveined and cut in half lengthways

(I used only Prawns, but use any seafood that you fancy)

1 inch piece if Ginger, finely chopped

2-3 Garlic Cloves, chopped
A selection of Vegetables and exotic Mushrooms (Mange Tout, Chinese Cabbages, Shitake and other exotic Mushrooms, Spring Onion, Green Pepper, Carrot), all cut or sliced thinly so they cook evenly

300g Wok ready Rice Noodles, thick ones are better

1tsp Soy Sauce

200ml good Chicken Broth

1 heaped tsp Cornflour mixed with Water

2 tsp Vegetable Oil

Heat 1 tsp of the Oil in a Wok and stir fry the prawns (and seafood) until just cooked. (this will only take a couple of minutes) Set aside.

Add another tsp of the Oil and fry the noodles in the same Wok, giving them just a little bit of color on the edges, for that authentic Chinese Restaurant taste. Add a splash of Soy sauce, set aside and keep warm..

Now toss all the Vegetables in the Wok and stir fry for a few minutes. Then the Chicken broth goes in and the Cornflour sloshy. Stir until thickened. Return the Prawns (and Seafood), stir once more and it's ready to serve.

Pour the Gravy with all it's lovely Vegetables and Seafood over the Noodles and eat with Chopsticks.

Italian Style Pasta Bolognese

Is there anybody out there who doesn't like a bowl of hearty Bolognese? Is there anybody out there who doesn't make THE best Bolognese? There isn't, is there. So, I was wondering if you would like compare our Recipes. Reveal our best version of this wonderful dish.

I am using the classic Italian recipe where Tomato paste is used sparingly and the base is made with smoky bacon and sofrito. Wild Boar is often used as the main meat ingredient, but I am using extra lean Beef today. Pancetta would be the ideal smoky bacon, however I am using my organic free range English bacon, with all the fat trimmed away, because I am as always watching my weight.

Ingredients:
500g extra lean minced Beef
100g smoky Bacon, diced
1 tsp Olive Oil
2 Carrots, diced
2 Onions, diced
2 ribs of Celery, diced
2 Garlic, cloves, chopped
2 tbs Tomato Puree
1 glass White Wine
1 glass of skimmed Milk
1 red Chilli, chopped
Salt and Pepper
Basil and Parmesan to finish an garnish

Start by frying the bacon in the Olive Oil, then add the Beef and stir till browned. Next add the Onion, Carrot, Celery, Garlic, Chilli and fry until translucent.
Add the Tomato paste, fry a little more then pour in the wine. Let the alcohol evaporate... then add the milk. Check the seasoning at this stage and add Salt and Pepper to taste.  Cover and simmer quietly for about an hour. Keep stirring occasionally.
Add a little water if it goes to dry. Keep simmering on a low heat, the longer the better.
Once the sauce has cooked into a rich unctuousness it is ready to be mixed with your favorite Pasta. In Italy it would of course be Tagliatelle.

I'm pretty sure you have your own ideas about what makes THE best Bolognese. Do you like to add any Herbs, maybe Jamie Oliver style with Peas, how do you do it? What's your secret? Please share :-)