Anna Jones’s party recipes for noodle bowls and dumplings | The modern cook
Anna Jones recipes: Its party time, and where theres drink, there should be food which must be friendly, fresh and flavoursome, like these little peanut noodle bowls and mini squash dumplings
I am that person at a party, desperately in accordance with the one tray of vegetarian canapes around, trying to sneak a second mouthful before I get noticed. I cant count the number of parties I have left a little bleary as they were merely wasnt anything to eat. As far as I am concerned, where theres drink, there should be food for everyone. So I have three things I keep in mind when I am attaining food for a party.
While its hard to cater to all savors and caprices, I cook food that I hope almost everyone can eat. This is a party and no one wants to feel left on the sidelines. Party food should be friendly , not too fussy, casual and convivial. Canapes arent my thing; I favor something a little more substantial, colourful and full of flavor. One thing I always crave at a party is light, fresh food especially with champagne or anything bubbly. I like a reach of freshness and chilli to pep everyone up, clean flavors that sing. Punchy Asian flavor, like the recipes below, are what I want when Im chatting and sipping a drink.
Little peanut noodle bowls
These little bowls of bun cha a fragrant, delicate rice noodle salad are a take over the original Hanoi recipe. Ive built it my own with chilli-spiked peanut butter tofu. Its half noodles, half salad, all flavour. Here many of my favourite things jump into the same bowl: crispy tofu, bright and zippy veggies and sprightly herbs. For a quick assembly, have everything prepped and lined up and your bowl in a row so you can quickly fell each element in and move on to the next. If you can get your hands on some Vietnamese basil, mint, coriander and perilla, it would take this bun cha to the next level, but Ive maintained it simple with mint and coriander here.
Makes 10 small bowlfuls
For the tofu
400g firm tofu, chopped into 5mm fingers
2 red chillies
2 garlic cloves
1 stalk of fresh lemongrass
2 tbsp soy sauce or tamari
Juice of 1 lime
2 tbsp peanut butter
For the noodles and veg
250g rice vermicelli
1 small iceberg lettuce
2 big carrots
4 spring onions
1 ripe avocado
A small bunch of fresh coriander
100g unsalted peanuts
A small bunch of fresh mint or other herbs( see introduction)
For the dressing
A small thumb of ginger, peeled and finely chopped
2 tbsp runny honey or maple syrup
2 tbsp soy sauce or tamari
Juice of 2 limes
1 tsp sesame oil
Good dash of chilli sauce
1 Set the tofu into a bowl. Finely chop the chilli, garlic and lemongrass. Set aside half the chilli and garlic and add the remainder to the bowl of tofu with all the lemongrass, the soy sauce and half the lime juice. Set aside to marinate.
2 Mix the other half of the lime juice with the peanut butter and a splashing of water and set aside.
3 Set the vermicelli into a bowl, cover with boiling water and leave to soak for three minutes, or follow the packet instructions.
4 Shred the lettuce. Cut the carrots and cucumber into matchsticks. Finely slice the spring onions. Slice the avocado thinly. Roughly chop the coriander and do the same to the peanuts.
5 Make the dressing by mixing the reserved chilli and garlic with the rest of the garmenting ingredients.
6 Heat a pan and add a little coconut petroleum. Drain the tofu, reserving the marinade. Once the oil is hot, add the tofu to the pan and fry until browned on all sides, then add the peanut butter concoction and the reserved marinade, and fling together to coat. Take it off the heat.
7 Pile the drained noodles into the bowl and top with the vegetables, coriander, peanuts and roughly torn mint( or other herbs if you have them ). Put the tofu and any marinade left in the pan on top and pour the dressing over. Each guest can mix up their own bowl.