Читать книгу BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors - Henry Firth - Страница 26
ОглавлениеQuick, 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 (see here) or Speedy Hoisin Mushrooms (see here). 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
