Читать книгу BISH BASH BOSH! - Henry Firth - Страница 26

Quick, satisfying and spicy, this is perhaps our favourite ever noodle dish. It is the perfect accompaniment to an Asian feast. Try it with our Vietnamese Sticky Tofu or Speedy Hoisin Mushrooms. Feel free to freestyle on the veg – this is a great fridge-raid recipe.

SERVES 4–6.

 4 garlic cloves.

 150g fresh mushrooms.

 4 spring onions.

 3 fresh red chillies.

 100g Tenderstem broccoli.

 1 head pak choi (about 100g).

 1 large carrot.

 1 red pepper.

 250g dried rice vermicelli.

 4 tbsp vegetable oil.

 4½ tbsp soy sauce.

 2 tsp curry powder.

 1 tbsp sugar.

 2 tbsp water.

 a pinch of salt.

 a pinch of black pepper.

 1 lime.

Kettle boiled. Fine grater or Microplane. Peeler. Wok

Get all the veggies ready to stir-fry. Peel and grate the garlic. Thinly slice the mushrooms and spring onions. Rip the stems from two of the chillies, cut them in half lengthways, removing the seeds if you prefer less heat, then finely chop. Chop the broccoli into 2cm pieces. Trim the pak choi and separate the leaves. Peel the carrot and then use the peeler to slice long, thin ribbons. Cut the pepper in half and cut out the stem and seeds, then slice into thin strips.

Prepare the vermicelli following the instructions on the packet. Keep checking them as you want the noodles to still be a little firm when you add them to the wok, as they will carry on cooking.

Put the wok on a high heat and add the oil. Once the pan is really hot, add the garlic, chopped chillies and mushrooms. Stir-fry for 30 seconds, then add the rest of the veg. Stir in the soy sauce, curry powder and sugar and stir-fry for a further 2 minutes. Drain the noodles and stir them through the veggies. Add the water.

Season with the salt and pepper. Cut the lime in half and squeeze in the juice, to taste. Rip the stem from the remaining chilli, thinly slice and scatter over the top.