This recipe is something I knock together and is hot, healthy and spicy. It is super filling but not in that just-eaten-a-curry-need-to-lie-down kind of way. It is also wonderful as it can use up what ever you have knocking about and takes 15 minutes tops. Simples. Serves 2, make more as you wish. I get my rice noodles from the ace Asian shops in Brixton Market but lots of supermarkets sell them now. Adjust cooking time depending on how large the noodles are…
To buy –
* a big glug of wok oil * handful of finely chopped ginger *2-3 cloves of finely chopped garlic *a red onion chopped as rough as you like *teaspoon of chilli powder *2-3 teaspoons of brown sugar *glug of soysauce *fresh/dried coriander *salt and pepper *3/4 -1pint of vegetable stock *two handfulls of rice noodles *whatever veg you have: baby corn, mushrooms, sugar snap peas, carrots, savoy cabbage, spring onions, peas, peppers all work well.
To cook –
1 . heat up a wok on a high heat and add the oil. Add the garlic and ginger and cook for a few minutes until the pan’s bubbling.
2. Add the onion, season with salt and pepper and gradually add the soy, sugar, chilli and coriander. Cook for a minute or two. Meanwhile get the stock nice and hot.
3. Add the veg to the pan depending on how long they take to cook. For spring onions and the like, hold them back for now, so as not to over-cook.
4. Pour the stock and cook for a minute or two. Then add the noodles and make sure that the soup covers fully.
5. If you have any veg that takes only a few minutes to cook then add them now. Season as you wish.
6. To serve make sure you have some sweet chilli oil, soy sauce, and fresh corainder.
It easily works as a quick lunch or supper andyou can tweak as you see fit. Lime juice adds zing or sesame seeds a little bite. This is my favourite comforting bowl-food. I love it.