Pasta, Noodles and Rice Recipes - Hot and Sour Thai Noodles Recipe

  
 

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

  • 50 g/2 oz small cauliflower florets

  • 125 g/4 oz sugar snap peas

  • 125 g/4 oz shiitake mushrooms, sliced

  • 125 g/4 oz Chinese cabbage, shredded

  • 125 g/4 oz bean sprouts

  • 75 g/3 oz rice vermicelli

  • 50 g/2 oz cashew nuts

Dressing:

  • 2 1/2 tablespoons sunflower oil

  • 1 tablespoon caster sugar

  • 2 tablespoons lime juice

  • 1 tablespoon rice or wine vinegar

  • 1 tablespoon Thai fish sauce or light soy sauce

  • 1 teaspoon Tabasco sauce

  • 1 tablespoon each chopped coriander and mint

  • salt and pepper

Method:

  1. 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.

  2. Reheat the oil and, when hot, add the carrots, broccoli, cauliflower, sugar snap peas and mushrooms, and stir-fry for 2 minutes.

  3. Add the cabbage and bean sprouts and stir-fry for a further 2 minutes, until the vegetables are just wilted. Remove from the heat.

  4. 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.

  5. Stir the remaining dressing into the vegetables. Spoon the noodles on to individual plates, top with the vegetables and nuts, and serve immediately.

  6. 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.