Friday 23 August 2019

Use your noodle - nifty new recipes


Pad Thai. Photography © Jacqui Melville
Pad Thai. Photography © Jacqui Melville
Miso Salmon, Ribbon-cut Veg & Cellophane Noodles. Photography © Jacqui Melville

From revolutionary uses for ramen to pimped-up pad thai, Kathy Kordalis' nifty new noodle recipes are a revelation.

Ramen Burger

This spin on a traditional burger with the addition of Japanese flavours is sure  to impress!

Serves 2


For the noodle buns:

200g (7oz) ramen noodles, cooked

1 medium egg, beaten

2 tbsp rapeseed oil

For the burgers:

2 beef patties

Salt and freshly ground black pepper

1 tbsp teriyaki sauce

2 tbsp sesame oil

2 slices of Cheddar or Monterey Jack cheese (optional)

2 tbsp mustard relish

2 tbsp wasabi mayonnaise

50g (2 oz) Chinese cabbage, shredded

1 radish, thinly sliced

Pinch of chives

Sriracha, to serve


Let the noodles cool to room temperature. In a small mixing bowl, stir the egg into the noodles, tossing thoroughly to coat. Divide the egg-dressed noodles into 4 portions, and place each into a round 9cm (3ƒin) mould. If you do not have any moulds, shape the buns using your hands. They will be looser, but delicious all the same.

Add the oil to a frying pan (skillet) and set over a medium-high heat. Once the oil begins to shimmer, place the noodle buns into the pan in their moulds (if using) and use a small ramekin to press them down. Cook until the bottom is a dark golden brown. Flip both of the noodle buns and cook until dark golden brown on both sides, then carefully remove from the moulds.

Season the beef patties with salt, pepper, teriyaki sauce and sesame oil. Wipe out the frying pan and cook the patties over a medium-high heat for 4 minutes each side until medium rare, or to your preference. Top with a slice of cheese, if using.

Assemble the burgers, starting with the ramen bun, followed by the mustard relish, burger patty (cheese side up), wasabi mayonnaise, cabbage, radish, chives and sriracha. Top with the other 'bun'.

Note: For a quick wasabi mayonnaise, mix 1 tsp wasabi with 3 tbsp mayonnaise.

Miso Salmon, Ribbon-cut Veg & Cellophane Noodles

Miso Salmon, Ribbon-cut Veg & Cellophane Noodles. Photography © Jacqui Melville

A quick and easy dish that doesn't skimp on flavour!

Serves 2


2 tsp white miso paste

2 tsp mirin

1 tsp soy sauce

1 tsp sesame oil

2 salmon fillets

50g (2oz) cellophane or rice vermicelli noodles, cooked according to the packet instructions

100 g (3½ oz) ribbon-cut vegetables

2 spring onions (scallions), thinly sliced

1 tsp sesame seeds

Handful of fresh coriander, to serve

For the miso ginger dressing:

4 tbsp mirin

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp freshly grated ginger

1 tsp sesame oil

2 tsp white miso paste


Combine the miso paste, mirin, soy sauce and sesame oil in a small bowl. Coat the salmon in the marinade and set aside for 15 minutes.

To make the dressing, combine the mirin, soy sauce, rice vinegar, ginger and sesame oil in a small saucepan and bring to a simmer. Remove from the heat, add the miso paste, stir until combined and allow to cool.

Preheat the grill to high. Grill the salmon for 3 minutes until golden and cooked most of the way through.

Meanwhile, in a bowl, mix the noodles, ribbon-cut vegetables and spring onions with half the dressing. Mix well and place onto 2 plates.

Top each salad with a piece of salmon and finish with the sesame seeds, the remaining dressing and coriander.

Pad thai

Pad Thai. Photography © Jacqui Melville

If you like, you can pimp this classic dish with some strips of omelette and serve with lime wedges for extra zing.

Serves 2


2 tbsp vegetable oil

1 onion, sliced

100g (3½ oz) tofu, drained and cubed

4 tbsp pad thai paste, or more to taste

265g (9½ oz) ribbon-cut stir-fry vegetable mix

150g (5oz) Thai flat rice noodles, cooked according to the packet instructions

50g (2oz) peanuts, chopped, to serve

2 tsp chilli flakes, to serve

Lime wedges, to serve


Heat a wok over a high heat. Add the oil and swirl to coat.

Add the onion and stir-fry for 1 minute or until tender. Add the tofu and stir-fry for 4 minutes, then stir in the paste. Stir-fry for 2 minutes or until fragrant.

Add the vegetables and continue to move everything around the pan for another minute.

Add the noodles to the wok. Stir-fry the mixture for 1-2 minutes or until heated through.

Top with the chopped peanuts and chilli flakes. Serve with a wedge of lime on the side.

Prosciutto, Mozzarella & Tomato Noodle Bake

An Italian-style bake which is as good eaten cold as it is served hot.

Serves 2


1 tbsp olive oil, plus extra for greasing

1 x 400g (14oz) tin chopped tomatoes

2 garlic cloves, peeled and crushed

1 tbsp sun-dried tomato paste

½ small bunch fresh basil, leaves picked

Salt and freshly ground black pepper

150g (5oz) thin egg noodles, cooked according to the packet instructions

½ tsp caster sugar

125g (4oz) mozzarella ball, torn

60g (2oz) Cheddar, grated

90g (3oz) prosciutto, torn


Preheat oven to 180°C/350°F/gas 4. Grease a 25cm (10in) baking dish with olive oil.

Heat the oil in a saucepan, and add the chopped tomatoes, garlic, tomato paste and a couple of the basil leaves and cook for 10 minutes. Season with salt and pepper.

Combine the noodles with the tomato sauce and the sugar, then pour into the baking dish with the noodles. Top with the mozzarella, Cheddar, prosciutto and the remaining basil leaves.

Bake for 40 minutes until bubbling and golden. Leave to cool slightly before serving.

Crispy Noodle Meatballs

The combination of the lemongrass, seasoning and crispy noodles make these meatballs irresistible. A perfect make-ahead meal.

Makes 16 meatballs - enough for 2 or 3 people


100g (3½ oz) thin egg noodles, cooked according to the packet instructions

2 tbsp lemongrass paste

1 garlic clove, crushed

3cm (1in) piece ginger, peeled and grated, or 2 tbsp ginger paste

300g (10½ oz) pork mince

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp sesame oil

2 spring onions (scallions), thinly sliced

½ small bunch coriander leaves, chopped

Vegetable oil, for frying

Steamed pak choi, to serve

Sweet chilli sauce, to serve

Lime wedges, to serve


Combine the noodles, lemongrass paste, garlic, ginger, pork, fish sauce, soy sauce, sesame oil, spring onions and coriander in a bowl. Mix well.

Using wet hands, roll heaped tablespoonfuls of the mixture into balls. Heat around 2cm  oil in a wok over medium-high heat. Cook the meatballs in batches, turning them often, for 7-10 minutes or until golden. Reheat the oil between batches. Using a slotted spoon, remove the meatballs.

Serve the meatballs with steamed pak choi, sweet chilli sauce and lime wedges.

Irish Independent

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