Fragrant Sugar Snap and Bean Sprout Noodle Laksa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This spicy warming broth encompasses all the flavours of the Far East. Substitute the fish sauce for soy sauce for vegetarians. For a meat version use chicken stock rather than vegetable stock and substitute the snow peas and bean sprouts with 1lb thinly sliced raw chicken breast, legs or thighs, cooking for 5 rather than 3 minutes. Ingredients:
5 ounces rice noodles |
2 red chili peppers, seeds removed and finely chopped |
4 garlic cloves, finely chopped |
1 teaspoon ginger, roughly chopped |
1 stick lemongrass, outer leaves removed, roughly chopped |
2 ounces cilantro, leaves and stalks torn |
1 -2 lime, juice of |
2 tablespoons sesame oil |
1 3/4 cups coconut milk |
3 cups vegetable stock |
1 -2 tablespoon fish sauce (nam pla) or 1 -2 tablespoon soy sauce |
9 ounces snow peas, halved lengthways |
5 ounces bean sprouts |
8 scallions, finely sliced |
Directions:
1. Place the noodles in a large bowl and pour over boiling water to cover, so that it comes up to about 1in above the noodles, and leave to soak for 3–4 minutes or until soft. Drain well.
2. Meanwhile, place the chilies, garlic, ginger, lemon grass, cilantro (reserving a few leaves for scattering over the dish) and juice of one of the limes in a food processor and blend to a paste.
3. Heat the sesame oil in a large saucepan on a medium heat and fry the chili paste for 3 minutes. Add the coconut milk, stock and 1 tablespoon of fish sauce or soy sauce. Bring to the boil, then reduce the heat and simmer for 10 minutes.
4. Add the snow peas and bean sprouts and simmer for a further 2–3 minutes or until almost cooked but still crunchy. Check the taste and add more lime juice or fish/soy sauce if necessary.
5. Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced scallions and reserved cilantro leaves on top.
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