A long-forgotten cookbook has found its way off my shelf the other day - it must have been trying for months and months (a bit like the fish in "Finding Nemo" are trying to escape from the dentist by wriggling around in their plastic bags as they're lying on the window sill) and it took a friend to knock it down when she was trying to squeeze past the other day for me to take any notice of it.
My husband had bought it - he is a lover of dim sum, the steamed version, of which I have never been a huge fan. He made a vow that he would make them himself as I refused to take the hint (that was before he read in the book that one shouldn't even attempt to make the dough, as it is far too difficult) and bought what turns out to be a really good cook book: The Food of China . I browsed through it yesterday and found a range of recipes that I want to try out some time soon.
The predominant flavour here comes from a Chinese mild curry seasoning - obviously quite different from any Indian spice mix - and I was surprised when I opened the box, as it really smells and tastes quite similar to the curry seasoning we use in Austria (also used in my curry mussels and the salmon on couscous on curry emulsion). The book doesn't say why this dish is called rainbow noodles, and I actually felt obliged to add some more colours - "typical", my Dad will say, "she never does as she's told."
I wanted some green in there, so I added mange-tout and spring onions, and also couldn't resist throwing in some cherry tomatoes. Sure that's allowed? It tasted delicious, if I say so myself, I was surprised that you (or more so I) CAN make a Chinese dish without any bog-standard supermarket sauces. Yes, I can!