Noodles Recipes - Sweet and Hot Vegetable Noodles Recipe

Ingredients

• 130g/4 1/2oz dried rice noodles

• 30ml/2 tbsp groundnut (peanut) oil

• 2.5cm/1 in piece fresh root ginger, sliced into thin batons

• 1 garlic clove, crushed

• 130g/4 1/2oz canned bamboo shoots, drained, sliced into thin batons  

• 2 medium carrots, sliced into batons

• 130g/4 1/2oz/generous 2 1/2 cup bean sprouts

• 1 small white cabbage, shredded

• 30ml/2 tbsp fish sauce

• 30ml/2 tbsp soy sauce

• 30ml/2 tbsp plum sauce

• 10ml/2 tsp sesame oil

• 15ml/1 tbsp palm sugar (jaggery) or light muscovado (brown) sugar

• juice of 1/2 lime

• 90g/3 1/2oz mooli (daikon), sliced into thin batons

• small bunch fresh coriander (cilantro), chopped

• 60ml/4 tbsp sesame seeds, toasted

Serves 4

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Method:

1. Cook the noodles in a large pan of boiling water, following the instructions on the packet.

2. Meanwhile, heat the oil in a wok or large frying pan and stir-fry the ginger and garlic for about 3 minutes over a medium heat, until golden.

3. Drain the noodles and set them aside. Add the bamboo shoots to the wok. increase the heat to high and stir-fry for 5 minutes.

4. Add the carrots, bean sprouts and cabbage and stir-fry for a further 5 minutes, until they are beginning to char on the edges.

5. Stir in the sauces, sesame oil, sugar and lime juice. Add the mooli and coriander, toss to mix, then spoon into a warmed bowl, sprinkle with toasted sesame seeds and serve.

Note: This noodle dish has the color of fire, but only the mildest suggestion of heat. Ginger and plum sauce give it its fruity flavor, while lime adds a delicious tang.