This is a stunning rainbow dish, filled with flavour and an abundance of colour.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 100g dry-weight brown rice vermicelli noodles
- 1½ cups chopped broccoli florets
- 1½ cup shredded carrot
- 1½ cups chopped asparagus, sliced on diagonal
- 1½ cups shredded purple cabbage
- Handful green beans, topped & tailed
- Handful fresh Thai basil
- Sesame seeds, for topping
- 1 lime, quartered, to serve
-
- Coconut Curry Sauce
- 1 small onion, diced
- 1 tbsp minced fresh ginger
- 2 tbsp red curry paste
- 1 tbsp hot chilli paste (sambal oelek)
- 1 tin coconut milk
- 2 tbsp coconut sugar
- 2 tbsp vegetarian fish sauce
- 2 cups vegetable stock
- 2 tbsp soy sauce
Method
- Soak noodles in bowl of boiling water for 15 mins. When soft, drain and rinse.
- Meanwhile, to make sauce, heat wok over high heat. Add onion and ginger, and stir-fry for 3–5 mins. Add curry paste and chilli paste, and stir-fry for 1 min. Add coconut milk, coconut sugar, vegetarian fish sauce, stock and soy sauce. Simmer for 15 mins.
- Add all vegetables and half the basil to wok, stir and simmer for 2–3 mins or until a bright colour.
- Place half the noodles into bowl and ladle over sauce and vegetables. Top with fresh basil leaves and sprinkle over some sesame seeds. Serve with a slice of lime.
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