Asian pan-fried noodles


Serves 4

  • 200g cooked Chinese noodles
  • 75g fresh snow peas
  • 50g petit pois peas
  • 1 red pepper
  • 1/2 garlic clove
  • 10g fresh ginger
  • 4 cherry tomatoes, quartered
  • Sesame oil, soy sauce, roasted sesame seeds, fresh basil leaves


Gentle sweat the ½ garlic clove, snow peas (thinly sliced), diced pepper, chopped ginger and peas in the sesame oil, without browning them. 

Deglaze with a little soy sauce, reduce the heat and simmer, covered, for 2 minutes.

Add the hot cooked noodles.

Stir well.

Finish your dish by adding the quartered tomato, basil leaves, a few sesame seeds and a drizzle of sesame oil.

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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