Ruth's Spicy Peanut Noodles

By Alex -

Ingredients

  • 200g mushrooms, 1 sliced
  • 1½ tbsp medium curry powder, plus 1 tsp
  • 2 tbsp sunflower oil
  • 200g dried vermicelli rice noodles (we used Ko-Lee)
  • a large pinch of ground 2 turmeric
  • 5 garlic cloves, finely chopped
  • 25g root ginger, peeled and grated
  • ½ tsp chilli flakes
  • 1 x 600g pack sweet and crunchy stir-fry veg
  • 3-5 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp light brown sugar
  • juice of 1 large lime
  • ½ 30g pack coriander, roughly chopped
  • 100g salted peanuts, chopped
  1. Toss the mushrooms with 11⁄2 tablespoons of the curry powder, 1 tablespoon of oil and some seasoning in a bowl, then set aside. Put the noodles in a large bowl and cover with a kettleful of just-boiled water, plus a pinch of salt. Set aside for 5 minutes then drain well, return to the bowl and toss with the remaining curry powder and the turmeric.
  2. Heat a large wok or frying pan and, when very hot, stir-fry the mushrooms for 3 minutes until browned, then add the garlic, ginger and chilli flakes and stir-fry for 30 seconds. Remove to a plate. Heat the rest of the oil then add the mixed veg and stir-fry for a further 2-3 minutes until just tender. Add the noodles and the mushrooms, toss together with tongs and stir-fry for a further minute to reheat.
  3. Mix 3 tablespoons of soy sauce, sesame oil, sugar and lime juice together in a small bowl then toss through the noodles with half the coriander and most of the peanuts. Taste and see if it needs more soy sauce. Divide between 4 bowls and top with the remaining coriander and the peanuts.

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more