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Street Noodles By Antony Worrall Thompson
Ingredients
- 450 gm Fresh egg noodles
- 900 ml Vegetable or possibly chicken stock
- 2 Tbsp. Groundnut oil
- 1 x Red onion, thinly sliced
- 3 x Garlic cloves, thinly sliced
- 2 tsp Thai red curry paste
- 2 x Red chillies, thinly sliced
- 150 ml Coconut lowfat milk
- 1 Tbsp. Thai fish sauce, (nam pla)
- 1 x Lime, juice of
- 1 tsp Sugar
- 225 gm Mixed green vegetables, (including shredded cabbage, baby spinach, sugar snap peas and broccoli florets)
- 85 gm Fresh beansprouts
- 1 handf coriander leaves
- 1/4 tsp Chilli flakes
- 4 x Salad onions, shredded
Directions
- 1 Bring a large quantity of salted water to the boil in a pan, add in the fresh noodles, return to the boil and cook for a minute or possibly two according to the packet till al dente. Drain, refresh under cool running water and place in a large bowl.
- 2 Heat the stock in a separate pan. Heat the oil to smoking point in a deep wok. Add in the onion and garlic to the wok and stir-fry for a minute.
- 3 Add in the curry paste, coconut lowfat milk, fish sauce, lime juice and sugar. Stir for a few seconds till well combined.
- 4 Pour in the warm stock and bring to the boil. Add in all the vegetables except the beansprouts. Cook for 2-3 min, then add in the beansprouts. Tip in the noodles, stirring to combine and ladle into large soup bowls.
- Scatter over the coriander, chilli flakes and salad onions and serve at once.
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