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Pasta, Noodles and Rice Recipes -
Hot and Sour Thai Noodles
Recipe
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Pasta, Noodles and Rice
Recipes
-
Hot and Sour Thai
Noodles Recipe
Ingredients
Serve
4
-
2 tablespoons
sunflower oil
-
1 teaspoon sesame oil
-
2 garlic cloves,
crushed
-
1 teaspoon chili
flakes
-
2 carrots, cut into
matchsticks
-
50 g/2 oz small
broccoli florets
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50 g/2 oz small
cauliflower florets
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125 g/4 oz sugar
snap peas
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125 g/4 oz shiitake
mushrooms, sliced
-
125 g/4 oz Chinese cabbage,
shredded
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125 g/4 oz bean sprouts
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75 g/3 oz rice
vermicelli
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50 g/2 oz cashew
nuts
Dressing:
-
2 1/2 tablespoons
sunflower oil
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1 tablespoon caster
sugar
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2 tablespoons lime
juice
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1 tablespoon rice
or wine vinegar
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1 tablespoon Thai
fish sauce or light soy sauce
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1 teaspoon Tabasco
sauce
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1 tablespoon each
chopped coriander and mint
-
salt and pepper
Method:
-
Heat the sunflower and sesame oils in a small
saucepan with the garlic and chili flakes until
the oil starts to smoke. Carefully strain the
oil into a wok or large frying pan.
-
Reheat the
oil and, when hot, add the carrots, broccoli,
cauliflower, sugar snap peas and mushrooms, and
stir-fry for 2 minutes.
-
Add the cabbage and bean
sprouts and stir-fry for a further 2 minutes,
until the vegetables are just wilted. Remove
from the heat.
-
Cook the vermicelli according to
the packet instructions. In a small bowl whisk
all the dressing ingredients together and season
to taste with salt and pepper. Drain the noodles
and toss with a little of the dressing.
-
Stir the remaining dressing into the vegetables.
Spoon the noodles on to individual plates, top
with the vegetables and nuts, and serve
immediately.
-
Alternatively, arrange the noodles
on a large plate, top with the vegetables and
leave to cool for up to 1 hour. Sprinkle over
the nuts just before serving.
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