Nudler med reker, avocado og syltet ingefær

Nyinnkjøpte reker, perfekt moden avocado, og lyst på noe snadder til middag... Da er det bare å vri hjernen litt, og vips så er ideene der. Retten ble "krydret" med japanske smaker - syltet ingefær, vårløk, soyasaus, sesamolje og lime. Og servert med nudler til. Du kan fint bruke ris dersom du heller vil det.

Denne retten passer godt til en god lunsj eller middag, eller som kosemat i helgen eller på kvelden. En fin ting er at du ikke trenger å koke annet enn nudlene. Litt jobb er det jo å skrelle alle rekene, men når resultatet blir så smakfullt så er det verdt det!

Du trenger følgende til tre personer:

1,2-1,5 kg reker med skall
2 vårløk
2 ss syltet ingefær
2 ss extra virgin olivenolje
2-3 ss soyasaus
1 ss sesamolje
1 stor moden avocado
1/2 lime
(Salt, pepper)

Nudler til tre personer
2 ss extra virgin olivenolje
1 ss sesamolje

Rekene skrelles og has i en bolle.

Kok opp vannet til nudlene. Kok nudlene etter anvisning på pakken.

Vårløken kuttes i tynne ringer, ingefær finhakkes, og begge deler has sammen med rekene. Tilsett extra virgin olivenolje, soyasaus og sesamolje, bland sammen, og la rekene få godgjøre seg.

Avocadoen skrelles, steinen fjernes, avocadokjøttet kuttes i terninger, og tilsettes sammen med rekene. Skvis limesaft over, og bland forsiktig sammen. Smak eventuelt til med salt og pepper hvis ønskelig.

Vannet helles av de nykokte nudlene, tilsett extra virgin olivenolje og sesamolje, og bland sammen.

Server de rekene/avocadoen med nudler til. Vel bekomme!

Tasty noodles with chicken, asparagus and cashew nuts

Photo: Mona R Steinsland 

I'm not a professional cook. However, I love tasty and nutritious food and I'm above average interested in making it myself from scratch. I have my own Norwegian food blog (Mona's Kjøkkenskriverier or Mona's Kitchen Notes, available in Norwegian only) and I've been asked to contribute to the Wabi Sabi blog as well with Asian-inspired food recipes.

This is a fairly quick and easy noodle dish with delicious Asian flavors. It's based on a tasty & spicy sauce with panfried chicken, asparagus and red bell pepper. And a nice sprinkle of cashew nuts and fresh coriander on top. Who said that healthy food had to be boring?

Photo: Mona R Steinsland 

The following recipe is for two persons:

1 medium-sized red onion
3 cloves of garlic
1 tbsp fresh ginger
1/2 red chili, seeds removed
1 lemongrass
Neutral oil for cooking
2 tbsp soy sauce
2 tbsp teriyaki sauce
2 tbsp sesame oil
1 tbsp oyster sauce
1 dl water
6 fresh green asparagus
1/2 red bell pepper
300 gr chicken fillet

150 gr egg noodles
A handful cashew nuts
A handful fresh coriander

Photo: Mona R Steinsland 

Chop the red onion. Finely chop garlic, fresh ginger and red chili. Remove the outer shell as well as the ends of the lemongrass and finely chop it. Put in a pan with some neutral oil and cook on medium heat for a couple of minutes until the onion starts turning translucent.

Add the soy sauce, teriyaki sauce, sesame oil, oyster sauce and water. Bring to a boil and let simmer for a few minutes until some of the water has been reduced. Pour the sauce into a bowl and cover with a lid.

Trim off the bottom woody ends of the asparagus and chop into centimeter-large pieces. Cut the red bell pepper into thin strips.

First cook the asparagus on medium heat in some oil for a couple of minutes, stir now and then, and add it to the sauce in the bowl. Then cook the bell pepper in some oil on high heat for a couple of minutes, stir now and then, and add it to the other ingredients.

Cut the chicken fillet into thin slices and fry in a frying pan with some oil until cooked through and slightly brown. Mix the chicken together with the other ingredients.

Break the noodles into smaller lengths and cook them according to instructions. They might not need full cooking time since they have been broken into smaller pieces. Drain the cooked noodles and mix in the sauce with asparagus and bell peppers.

Serve with a sprinkle of cashew nuts and coarsely chopped fresh coriander. Enjoy!

Photo: Mona R Steinsland