Recipe - Street Noodles By Antony Worrall Thompson

450 g Fresh egg noodles
900 ml Vegetable or chicken stock
2 tablespoon Groundnut oil
1 Red onion; thinly cut or sliced up
3 Garlic cloves; thinly cut or sliced up
2 teaspoon Thai red curry paste
2 Red chillies; thinly cut or sliced up
150 ml Coconut milk
1 tablespoon Thai fish sauce; (nam pla)
1 Lime; juice of
1 teaspoon Sugar
225 g Mixed green vegetables;
(including shredded
; cabbage, baby
; spinach, sugar snap
; peas and broccoli
; florets)
85 g Fresh beansprouts
1 Handful coriander leaves
One fourth teaspoon Chilli flakes
4 Salad onions; shredded

1 Bring a large quantity of salted water to the boil in a pan, add the
fresh noodles, return to the boil and cook for a minute or two according to
the packet until al dente. Drain, refresh under cold 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 the onion and garlic to the wok and stirfry for a minute.

3 Add the curry paste, coconut milk, fish sauce, lime juice and sugar. Stir
for a few seconds until well combined.

4 Pour in the hot stock and bring to the boil. Add all the vegetables
except the beansprouts. Cook for 23 minutes, then add 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.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.