Latest news with #Laoganma
The Guardian
28-06-2025
- General
- The Guardian
Meera Sodha's vegan recipe for Thai-style tossed walnut and tempeh noodles
Up until now, I was sceptical about viral recipes. Is anyone still making the baked feta pasta from 2021? Has the 'marry me chicken' resulted in an uptick in matrimonies? But the tossed noodles (guay tiew klook) currently doing the rounds on Thai social media platforms really whet my appetite. In short, they're noodles tossed with mince, garlic oil and a dark, sweet, salty and tangy hot sauce, and they just make so much sense that they really couldn't not be great. I love them, so I'm passing on the baton to you using a combination of crumbly tempeh and walnuts instead of the mince. Black vinegar (Chinkiang vinegar) and Laoganma crispy chilli in oil can be found in south-east Asian supermarkets or online, while Thai Taste makes a great and widely available vegan fish sauce. You'll need a food processor to blitz the tempeh and nuts. Prep 10 min Cook 30 min Serves 4 200g tempeh, cut into chunks75g shelled walnuts 200g folded rice noodles 7 tbsp rapeseed oil 150g beansprouts, rinsed and drained6 garlic cloves, peeled and minced3 tbsp light soy sauce 1 tbsp black vinegar 1½ tbsp vegan fish sauce 1½ tbsp brown sugar 1½ tbsp lime juice (from 1 lime) 8 spring onions (100g), trimmed, whites and greens finely sliced1½ tbsp Laoganma crispy chilli in oil sediment 20g fresh coriander, chopped In the small bowl of a food processor, blitz the tempeh and walnuts to a coarse rubble the size of peas or smaller. Cook the rice noodles according to the packet instructions, then lift out, drain, rinse under the cold tap. Coat with a tablespoon of the oil and put to one side. Put a wide frying pan on a medium heat and, when hot, add the beansprouts and a splash of water. Stir-fry for two minutes, then tip into a colander. Put three tablespoons of rapeseed oil in the same wide frying pan and set it on a medium heat. Once hot, add the garlic, fry for about two minutes, until crisp, then tip into a small heatproof bowl. Stir the soy sauce, black vinegar, fish sauce, brown sugar and lime juice into the garlic bowl. Put the remaining three tablespoons of oil in the same frying pan, keep the heat on medium and, when the oil is very hot, add three-quarters of the spring onions and cook, stirring, for two minutes. Add the tempeh and walnut mixture and fry, stirring occasionally, for about 10 minutes, until it turns crumbly and golden. Put the noodles in a large bowl, and top with the tempeh and walnut mixture, the beansprouts, the remaining raw spring onions, the chilli oil sediment and the coriander. Pour on the dressing, toss well and serve.
The Guardian
28-06-2025
- General
- The Guardian
Meera Sodha's vegan recipe for Thai-style tossed walnut and tempeh noodles
Up until now, I was sceptical about viral recipes. Is anyone still making the baked feta pasta from 2021? Has the 'marry me chicken' resulted in an uptick in matrimonies? But the tossed noodles (guay tiew klook) currently doing the rounds on Thai social media platforms really whet my appetite. In short, they're noodles tossed with mince, garlic oil and a dark, sweet, salty and tangy hot sauce, and they just make so much sense that they really couldn't not be great. I love them, so I'm passing on the baton to you using a combination of crumbly tempeh and walnuts instead of the mince. Black vinegar (Chinkiang vinegar) and Laoganma crispy chilli in oil can be found in south-east Asian supermarkets or online, while Thai Taste makes a great and widely available vegan fish sauce. You'll need a food processor to blitz the tempeh and nuts. Prep 10 min Cook 30 min Serves 4 200g tempeh, cut into chunks75g shelled walnuts 200g folded rice noodles 7 tbsp rapeseed oil 150g beansprouts, rinsed and drained6 garlic cloves, peeled and minced3 tbsp light soy sauce 1 tbsp black vinegar 1½ tbsp vegan fish sauce 1½ tbsp brown sugar 1½ tbsp lime juice (from 1 lime) 8 spring onions (100g), trimmed, whites and greens finely sliced1½ tbsp Laoganma crispy chilli in oil sediment 20g fresh coriander, chopped In the small bowl of a food processor, blitz the tempeh and walnuts to a coarse rubble the size of peas or smaller. Cook the rice noodles according to the packet instructions, then lift out, drain, rinse under the cold tap. Coat with a tablespoon of the oil and put to one side. Put a wide frying pan on a medium heat and, when hot, add the beansprouts and a splash of water. Stir-fry for two minutes, then tip into a colander. Put three tablespoons of rapeseed oil in the same wide frying pan and set it on a medium heat. Once hot, add the garlic, fry for about two minutes, until crisp, then tip into a small heatproof bowl. Stir the soy sauce, black vinegar, fish sauce, brown sugar and lime juice into the garlic bowl. Put the remaining three tablespoons of oil in the same frying pan, keep the heat on medium and, when the oil is very hot, add three-quarters of the spring onions and cook, stirring, for two minutes. Add the tempeh and walnut mixture and fry, stirring occasionally, for about 10 minutes, until it turns crumbly and golden. Put the noodles in a large bowl, and top with the tempeh and walnut mixture, the beansprouts, the remaining raw spring onions, the chilli oil sediment and the coriander. Pour on the dressing, toss well and serve.
The Sun
25-06-2025
- Health
- The Sun
Contaminated sauce is urgently recalled by major UK supermarket over ‘health risk' as shoppers are told ‘do not eat'
A MAJOR retailer has urgently recalled a popular sauce over fears it could pose a deadly health risk to customers. Customers have been warned to avoid the product because it could be fatal to allergy sufferers. Laoganma Brand Black Bean Chili Sauce has been pulled from shelves because it contains undeclared peanuts. The 280g product is stocked in popular retailers such as Sainsbury's and is widely available in Asian supermarkets. Affected items have the batch code 18232 and show a best before date of 8 March 2026. Your product recall rights Chief consumer reporter James Flanders reveals all you need to know. Product recalls are an important means of protecting consumers from dangerous goods. As a general rule, if a recall involves a branded product, the manufacturer would usually have lead responsibility for the recall action. But it's often left up to supermarkets to notify customers when products could put them at risk. If you are concerned about the safety of a product you own, always check the manufacturer's website to see if a safety notice has been issued. When it comes to appliances, rather than just food items, the onus is usually on you - the customer - to register the appliance with the manufacturer as if you don't there is no way of contacting you to tell you about a fault. If you become aware that an item you own has been recalled or has any safety noticed issued against it, make sure you follow the instructions given to you by the manufacturer. They should usually provide you with more information and a contact number on its safety notice. In some cases, the manufacturer might ask you to return the item for a full refund or arrange for the faulty product to be collected. You should not be charged for any recall work - such as a repair, replacement or collection of the recalled item
Daily Mail
25-06-2025
- Health
- Daily Mail
BREAKING NEWS 'Do not eat' alert issued as major supermarket recalls much-loved sauce over deadly contamination
A popular Chinese chilli sauce has been urgently recalled after it was found to contain undeclared peanuts—posing a potentially fatal risk to allergy sufferers. Laoganma Black Bean Chilli Sauce, sold in 280g jars, is a cult favourite among food lovers and widely available in Asian supermarkets, independent grocers and online at retailers including Yau Brothers, Longdan and Japan Centre. It is also stocked by some major supermarkets, including Sainsbury's, where it features in the world foods aisle. Distributor Fortune Foods Ltd has issued a recall of batch code 18232 with a best-before date of 8 March 2026. The affected product 'contains peanuts which are not mentioned on the label', according to an alert issued last night by the Food Standards Agency (FSA). 'If you have bought the above product and have an allergy to peanuts, do not eat it,' it warned. 'Instead return it to the store from where it was bought for a full refund. Fortune Foods 'is recalling the above product from customers and has been advised to contact the relevant allergy support organisations, which will tell their members about the recall,' the agency added. Peanut contamination can be fatal for allergy sufferers—exposure to just traces is enough to kill. More to come...
The Guardian
12-05-2025
- Lifestyle
- The Guardian
Elly Curshen's quick weeknight recipes for using up leftover greens, bread and vegetables
These are all about taking the spoils of the weekend, whether that's leftovers from Sunday lunch, the bits you couldn't finish from a takeaway or the last scraps from a party spread, and stretching them out to make joyous weekday lunches. I'm concentrating on ideas, rather than recipes as such, because using up the odds and ends from the fridge needs to be part of the flow of your cooking to avoid waste. Everything is quick, easy, involves minimal prep and, crucially, is endlessly open to adaptation. Prep 5 minCook 15 min Serves 1 1 medium egg Leftover naan or roti, or frozen paratha cooked from frozen in a dry frying pan for a couple of minutes1 spring onion and/or fresh herbs – coriander is perfect Chutney, such as mango, raita, mint, lime pickle Chilli crisp – I like Laoganma Bring a small pan of water to a boil, then add the egg and set a timer for six and a half minutes. (To save time, boil and peel a few eggs, then keep them in a sealed container in the fridge, where they'll be fine for three days.) Meanwhile, sprinkle a little water over the leftover naan and stick it under the grill for a minute on each side, to wake it up a bit. (If you are using frozen paratha, remove from the packaging and put directly into a large, hot frying pan and cook as per the packet instructions.) Finely slice the spring onion and roughly chop the herbs, if using. Spread some chutney over the naan, then peel and quarter the boiled egg and arrange it on top. Add the spring onion, herbs, if using, and chilli crisp, then roll or fold up and eat over a plate. Prep 5 min Cook 10 min Serves 1 2 tsp olive oil1 small handful leftover greens (cooked or raw), such as cabbage, green beans, kale, cauliflower leaves, peas and/or broccoli, all roughly chopped 2 slices bread2-4 tbsp cottage cheese, or cream cheese or creme fraiche 1 tbsp chilli jelly or jam, or sweet chilli sauceFlaky sea salt2 tsp toasted mixed seeds – toast a whole bag, then store in a jar to have to hand Heat the oil in a large frying pan and add the leftover greens. If they are already cooked, just let them heat through and char a bit (avoid the temptation to jiggle them around too much); if they're raw, stir-fry with a splash of water until tender, then leave to char. You want hot, slightly blistered greens that retain their bite. Meanwhile, toast the bread, then spread it with the cottage cheese. Pile the hot greens on top, then immediately stir the chilli jam into the empty hot pan, add a splash of water and warm through for 30 seconds, until the jam liquefies (if using sweet chilli sauce, skip this step). Spoon the sauce over the greens, finish with a sprinkle of flaky sea salt and some toasted mixed seeds, and serve hot. Prep 5 min Cook 10 min Serves 1 30g mixed olives, pitted and roughly chopped20g very finely diced red onionA few mint leaves, roughly choppedA splash of red-wine vinegar (about ½ tsp)A few grinds of black pepper2 slices bread, such as seeded sourdough, or crackers, or cruditesHummus – you'll need about 1 tbsp per slice of bread Mix the olives, onion and mint in a small bowl, then stir in the vinegar and black pepper, and set aside while you toast the bread. Spread the toast with the hummus, pile the olive salsa on top and eat immediately. Elly Curshen is a food writer based in Bristol.
