Chef Virginia

Rolled rice noodles with crispy chilli tofu recipe!
INGREDIENTS
100ml sunflower oil
400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
1/2 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbs each rice flour and self-raising flour
250g very firm tofu, crumbled
1 bunch broccolini, blanched, halved lengthways
1 cup (160g) peas, blanched
1/2 cup (50g) fried Asian shallots
Chopped pickled red chillies (from Asian grocers), to serve
SESAME DRESSING
2 tbs each soy sauce and rice vinegar
1 tbs each sesame oil and peanut oil
1 tsp caster sugar
2 tsp grated ginger
1 garlic clove, crushed

METHOD
1.Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
2.To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
3.For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
4.Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.

Char siu beef with broccolini recipe!
INGREDIENTS
100g thin rice noodles
1 tablespoon sunflower oil
2 garlic cloves, chopped
400g beef mince
2cm piece ginger, grated
1/4 cup (60ml) Chinese rice wine (shaohsing)(see note)
1/4 cup (60ml) char siu sauce (Chinese barbecue sauce)(see note)
2 bunches broccolini, trimmed, blanched, refreshed
1/3 cup (50g) unsalted roasted peanuts, chopped
1 long red chilli, sliced
Coriander leaves, to serve

METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.

Thai red fish curry with noodles recipe!
INGREDIENTS
200g Pad Thai rice noodles
1/4 cup (60ml) peanut oil
600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped, dark and pale parts separated
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
1 tablespoon fish sauce
150g sugar snap peas
2/3 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts
Bean sprouts, to serve
Lime wedges, to serve

METHOD
1.Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2.Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3.Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4.Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.

Recipe for raw pad Thai!
INGREDIENTS
1 small zucchini, spiralised or grated
2 carrots, spiralised or grated
1 red capsicum, seeds removed, very thinly sliced
1 cup (80g) finely shredded white cabbage
100g snow peas, trimmed, thinly sliced lengthways
1 cup (80g) bean sprouts, trimmed
1 cup (150g) frozen podded edamame, thawed
1 cup Thai (holy) basil leaves
tbs toasted seed mix in shoyu (from health food shops)
PAD THAI DRESSING
1 garlic clove, crushed
1/4 cup (70g) almond butter or pure peanut butter
2 tbs lime juice
21/2 tbs pure maple syrup
1/2 tbs sesame oil
1 tsp grated ginger

METHOD
1.For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.
2.Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.