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Satay Vegetable Noodles

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satay vegetable noodles

satay vegetable noodles

Many years ago I came back from a film festival and started telling my sister all about this unusual Jane Campion (director) film I saw. When I started describing the plot, my sister stopped me and finished it. I was confused as the film hadn’t even been released to the cinemas yet, but she told me she read a book on which it must had been based. And so it was.

The film I’m talking about is ‘In The Cut’.

I think people expected a thriller but the film isn’t exactly just that. To me it’s not about the plot, it’s about the atmosphere and the way it is shot. Also about the characters which are really well written.

The plot is about a college English professor who gets involved in a murder investigation. I find the film totally fascinating for two reasons. Firstly, I couldn’t forget it for quite a while, the scenes stayed vivid in my mind. Secondly, I find it interesting how everyone sees something different in the film. Depending on the person, everyone notices different things and sees the film in a different way. To some people it is just not a good thriller. Some people concentrate on the sexual aspect of it. Some people see Franny (the main character) as a lonely spinster who is longing for sex and sensuality.

To me Franny is not lonely. She’s interested in words and loves her job, so to me it is her choice to be single. The film has got a lot of sexual content but it is not sexy at all. It’s more about primal feelings, what danger brings in people (quite often it is a need for sex – again, primal needs).

Also, Mark Ruffalo and Meg Ryan are very good. Ryan took a risk to play a totally different character than her usual ditsy, nice, eyes-wide-open girls and she has done a great job. I think it is my favourite of her performances,as it is so different, unusual and a bit weird like the whole film.

The food choice for this movie had to be noodles. Let me explain why. Paul S. is a blogger who writes about Meg Ryan and Michelle Pfeiffer’s films. When I started thinking about ‘In The Cut’ and writing about it, I wondered if Paul had ever written about the film. I visited his blog and I experienced something really spooky. There was a guest review of the film just published. You can read it here.

And because when I think of Paul I think of noodles (long story), I had to make a sort of satay version, if you like.

satay vegetable noodles

satay vegetable noodles

Satay Vegetable Noodles:

1 tbsp coconut oil

1 green or red pepper

1 carrot

150 g green beans

1 leek

2 cloves of garlic

2 cm ginger, peeled and grated

1/4 chilli flakes or 1/2 tsp fresh chilli chopped


for the sauce:

1 tbsp smooth peanut butter

1 tbsp tamari

1 tbsp teriyaki

1 tbsp rice vinegar

1 tbsp sesame oil

1. Heat coconut oil in a pan or wok. Add garlic, chilli and ginger. Fry on a medium heat for 3-5 minutes.

2. Cut carrot, pepper and leek into matchsticks. Add to the pan with green beans and fry until softened. In the meantime mix all ingredients for the sauce. Make sure it is smooth (best way is to mix it in a blender).

3. When the vegetables are soft, add noodles (if fresh; if not, cook them first according to the instructions) and sauce. Mix well and serve with your choice of toasted nuts on top (I prefer cashews over peanuts).

satay vegetable noodles

satay vegetable noodles

satay vegetable noodles

satay vegetable noodles





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…

2 responses »

  1. I’m lost for words, and more than a little humbled that you’d mention my humble blog in your post Isn’t serendipity wonderful?


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