Bao Bun & Noodle – Recipes

• Combine the plain flour, caster sugar and sea salt in a large bowl.
• Dissolve the yeast and a pinch of caster sugar in 1 tbsp warm water.
• Add the yeast mixture to the flour along with the milk, sunflower oil, rice vinegar and remaining warm water.
• Mix into a dough, adding a little extra water if needed.
• Transfer to a lightly floured surface and knead for 10–15 minutes until smooth.
• Place into a lightly oiled bowl, cover and leave to rise for 2 hours until doubled in size.
• Tip the dough onto a clean surface and knock back gently.
• Sprinkle over the baking powder and knead for 5 minutes until fully incorporated.
• Roll the dough into a long sausage shape around 3 cm thick, then cut into 8 equal pieces.
• Roll each piece into a ball and leave to rest for 2–3 minutes.
• Roll each ball into an oval roughly 3–4 mm thick.
• Lightly brush the surface with sunflower oil. Place a lightly oiled chopstick across the centre, fold the dough over, then carefully remove the chopstick.
• Place each bun onto a square of baking parchment.
• Cover with a clean tea towel and leave to prove for 1 hour 30 minutes until doubled in size.
• Steam over a medium-high heat for 8 minutes until puffed and cooked through.
• Fill and serve warm.

If using Chicken

• In a bowl, mix together the ground cumin, ground coriander, garlic, ginger, sriracha, vegetable oil, sea salt and cracked black pepper.
• Coat the chicken thighs in the marinade and refrigerate for at least 2 hours, ideally overnight.
• Put a pan on a medium-high heat with a little oil. Add the chicken and cook for 4-5 minutes before turning. Lower the heat and keep cooking for ten minutes.
• Add the red onion, garlic, chilli, and red pepper. Sit the chicken on top and keep cooking until the chicken is tender.
• Shred the chicken and serve with bao.

If Using Mushrooms

• Use a fork to scrape firmly down the length of the stems so they shred into strands. Tear the caps into thin strips.
• In a bowl, mix together the ground cumin, ground coriander, garlic, ginger, sriracha, vegetable oil, sea salt and cracked black pepper.
• Place a dry pan over medium-high heat with no oil. Add the shredded mushrooms and a pinch of salt. Fry for 5–7 minutes until they release their water and turn golden. Remove from the pan.
• Heat the 2 tablespoons of vegetable oil in a pan over medium heat. Add the sliced red onion, crushed garlic, red pepper, and red chilli. Cook for 3–4 minutes until they begin to soften.
• Stir the dry-fried mushrooms and the marinade in the pan with the vegetables. Toss thoroughly for 2 minutes until fully coated and fragrant.

• Whisk the lime/lemon zest, juice, sugar, olive oil, and optional mayo in a bowl to create the dressing. Combine the shredded red cabbage, white cabbage, grated carrot, sliced shallot, chilli, and chopped coriander in a large bowl. Toss the salad with the dressing, seasoning with salt to taste

• Add the bread flour and sea salt to a mixing bowl or stand mixer fitted with a dough hook.
• Gradually add the water in two stages, mixing continuously until a shaggy dough forms.
• Knead for 10 minutes in the mixer or 15 minutes by hand until the dough becomes firm and elastic.
• Cover with an overturned bowl or cling film and leave to rest for 30 minutes.
• Knead briefly again to remove any air bubbles, then cut the dough in half.
• On a floured surface, roll one half of the dough into a thin sheet roughly 2 mm thick.
• Dust generously with flour on both sides.
• Fold the dough into layers, then slice into noodles using a sharp knife.
• Separate the noodles gently with your hands and toss lightly in flour to prevent sticking.
• Repeat with the remaining dough.
• Bring a large pan of water to the boil and cook the noodles for 1–3 minutes depending on thickness.
• Drain and serve immediately in soup or with sauce.

• Add the palm sugar and water to a pan over a medium heat.
• Stir until the sugar dissolves and begins to bubble into a light caramel.
• Add the coconut milk, light soy sauce, rice vinegar, garlic, banana shallot and white pepper.
• Stir well and simmer gently until slightly thickened.
• Toss cooked noodles and vegetables through the sauce until evenly coated and warmed through.
• Finish with spring onion, red chilli, fresh coriander and lime zest and juice if using.