This is such a tasty, delicious meal that only takes 15 minutes to make. Use rice noodles for a gluten-free version.
Takes 10 minutesminutes
Serves 4
Ingredients
wedges of lime
300gwholewheat or brown rice noodles4 nests
½thumb-sized piece of gingerapprox. 15g
1red chillimedium heat
1bunch of scallions/spring onions
1carrot
150goyster mushrooms or mushrooms of choice
1head of pak choi or 100g baby spinach
1½tbspoil
For the dressing:
250mlcoconut milk
2tbsppeanut butter
Juice of 2 limes
4tbsptamari
1tbspmaple syrup
To garnish:
A small bunch of fresh coriander or basilapprox. 10g
3tbspsalted roasted peanuts
Pickled ginger
Wedges of lime
Instructions
Cook the noodlesPut the noodles in a pot of boiling water and cook according to the packet instructions (usually takes 4-5 minutes).Remove from heat, drain, and rinse with cold water in a colander over the sink.
Prep the vegetablesPeel and finely chop the ginger.Remove the end of the chilli and finely slice (leave the seeds in if you like it hot).Finely slice the scallions/spring onions, removing any limp outer leaves, and finely chop the green parts.Grate the carrot.Finely chop the mushrooms.Remove the nub at the end of the pak choi and finely chop.
Stir-fry the vegetablesPut the oil into a large non-stick pan (ideally a wok) over high heat. Once the pan is hot, add the ginger and chilli, and cook for 1 minute, stirring regularly.Add the mushrooms, scallions, and grated carrot with 1 teaspoon of salt.Cook for a further 5 minutes, stirring frequently.
Prepare the dressingIn a cup, mix together the dressing ingredients using a fork. Don't worry if the coconut milk remains a little lumpy, it will break down when added to the pan.
Add the dressingPour the dressing into the pan and stir thoroughly to coat all the vegetables.Cook for another 5 minutes.
Combine noodles and vegetablesAdd the cooked noodles and chopped pak choi (or spinach) to the pan and cook for another few minutes until heated through.
ServeRemove from the heat. Roughly chop the fresh coriander or basil and use as a garnish for each serving, along with sprinkles of roasted peanuts.Serve with some pickled ginger and a wedge of lime on each plate.
Note: It's best to prep all the veg first, as this is a fast-cooking dish done on high heat in about 5 minutes.