Noodles Recipes - Noodles with Yellow Bean Sauce Recipe

Ingredients

• 150g/5oz thin egg noodles

• 200g/7oz baby leeks, sliced lengthways

• 200g/7oz baby courgettes (zucchini), halved lengthways

• 200g/7oz sugar snap peas, trimmed

• 200g/7oz/1 3/4 cups fresh or frozen peas

• 15ml/1 tbsp vegetable oil

• 5 garlic cloves, sliced

• 45ml/3 tbsp yellow bean sauce

• 45ml/3 tbsp sweet chili sauce

• 30ml/2 tbsp sweet soy sauce

• 50g/2oz/1/2 cup cashew nuts, to garnish

Serves 4

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Method:

1. Cook the noodles according to the packet instructions, drain and set aside.

2. Line a large bamboo steamer with some perforated baking parchment and add the leeks, courgettes, sugar snaps and peas. Cover and stand over a wok of simmering water.

3. Steam the vegetables for about 5 minutes, then remove and set aside. Drain and dry the wok.

4. Heat the vegetable oil in the wok and stir-fry the sliced garlic for 1-2 minutes.

5. In a separate bowl, mix together the yellow bean, sweet chili and soy sauces, then pour into the wok. Stir to mix with the garlic, then add the steamed vegetables and the noodles and toss together to combine.

6. Cook the vegetables and noodles for 2-3 minutes, stirring frequently, until heated through.

7. Divide the vegetable noodles among four warmed serving bowls and sprinkle over the cashew nuts to garnish.

Note: Served solo, steamed leeks, courgettes and peas might be bland, but add a punchy bean sauce and they acquire an attitude that even the addition of noodles can't assuage.