We like anchovies, fried in the traditional Turkish way, and you generally buy them by the kilo meaning you end up eating them for days when there are only 2 of you. So I came up with an alternative by using another favourite dish of ours, Chicken Ramen, an Eastern Asian dish, and substituted the chicken with the left over fried anchovies. Then I changed the recipe a tiny bit more and this is what I created…
Fried Anchovies (amount depends on number of people)
1 boiled egg (per person)
1 square of dried Chinese egg noodles (per person)
Boiling water (for noodles)
1 tbsp Olive oil
100 g sliced mushrooms
1 litre fish stock (or chicken if you can’t find fish) (you may need extra if more people)
4 tsps Thai red curry paste (2 for stock and 2 for sauce)
2 tsps hot chilli sauce
1 tsp oyster sauce
1 tsp sugar
1 green and 1 red pepper (deseeded and chopped)
1 spring onion (sliced)
A bunch of fresh coriander
1 carrot (grated)
1 slice red onion (per person)
1 wedge of lemon (per person)
Fiery hot pepper (optional)
Place noodles in a saucepan and cover with just enough boiling water to cover them. Allow to simmer for a few minutes or until soft. Set aside.
Fry the mushrooms in the olive oil for approximately 5 minutes or until cooked.
In a saucepan, bring to the boil and then simmer the chicken stock and 2 tsps of the Thai red curry paste.
Now for the Ramen chilli sauce, mix the remaining 2 tsps of Thai red curry paste, the oyster sauce, chilli sauce and the sugar.
In a deep bowl put a spoon of Ramen chilli sauce in the bottom of the bowl. Spoon some noodles on top of the sauce then spoon in the broth. Lay the spring onions, chopped peppers, grated carrot, fried mushrooms and the slice of red onion on top of the noodles. Slice the boiled egg in half and lay this along with the fish, lemon, coriander and chilli pepper by the side of the other vegetables. Salt and pepper as preferred.
It may sound complicated, but most of the effort is spent in arranging the food in the bowl.
If you are a lover of spicy food, feel free to add more Thai red curry paste and hot chilli sauce.
As I said, I used leftover fried anchovies. If making from scratch then, anchovies were cleaned, sliced in half, placed belly to belly then coated in flour and fried on either side until golden.