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Stir fried noodles

stir fried noodles with tofu

stir fried noodles with tofu

If you love films you should be familiar with the name Christopher Doyle. He’s the genius behind the camera, responsible for the striking images which shaped the visual history of cinema –  most of the Wong Kar Wai films, Hero, Limits of Control, etc.

He is also a very interesting person with great sense of humour, intelligence and creativity.

I remember meeting him at one of the festivals, totally out of the blue. We exchanged few emails weeks before and I asked him if he was going to attend that festival. He said he wouldn’t, as he was busy on the set of ‘2046’. So when I expressed my surprise at seeing him, he said he surprised himself as well and added: ‘Don’t you ever tell Wong Kar Wai I was here, I didn’t tell him I was leaving Hong Kong’. Then he offered me sweets and when I took some, he said ‘Hasn’t your mom ever warned you not to take sweets  from strange men?’

He was up 24 hours a day. He was cracking jokes. I was enchanted.

What I love about him is that he says it as it is. I still have his emails in my inbox, sometimes about films he was working on, sometimes about beer he was recommending me to try when I was in Belgium.

His work as a cinematographer is just indescribably astonishing and inspiring.

I watched all Wong Kar Wai films religiously. The one people seem to love the most is ‘In The Mood For Love’, and I’m not surprised. It’s so beautifully shot, with vivid colours, dream like slow motion scenes and almost sensual narration.  If you want to watch it, you need to pair it with a simple, colourful but elegant dish.

My suggestion would be yakisoba with tofu.

stir fried noodles with tofu

stir fried noodles with tofu

Stir Fried Noodles with Tofu

(adapted from New Vegetarian Kitchen by Nicola Graimes)

2 tbsp soy sauce

1 tbsp sesame oil

6 tbsp teriyaki sauce

350 – 400g firm tofu, cut into cubes and patted dry

100g cashew nuts

250g broccoli

1 yellow pepper

1 tbsp rice bran oil

2 garlic cloves, finely chopped

1-2 inch root ginger, peeled and grated

8 spring onions, sliced

freshly ground pepper

pink pickled ginger

325g soba noodles

1. In a bowl mix sesame oil, soy sauce and teriyaki sauce. Add tofu, turn to coat, leave to marinate for an hour.

2.Toast cashew nuts in the oven or on a dry pan.

3. Heat wok or non stick frying pan. Add rice oil and fry tofu until golden, reserve the marinate. Remove from wok and set aside. Heat remaining oil in a wok or iron cast pan. Add yellow pepper, garlic, ginger, spring onions and broccoli.

4. Heat water in a separate pan, boil noodles.

5. When the vegetables are tender add cooked noddles and reserved marinate. Top with tofu. Serve with toasted cashews on top, pickled ginger and Wong Kar Wai’s film on the side. Will go well washed down with Tsing Tao but Chris Doyle likes Heineken.

And here something if you are in the mood for the man himself….




About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

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