Fragrant Sugar Snap and Bean Sprout Noodle Laksa
Over a year ago
3,683 views
Ingredients
- 150g fine rice noodles
- 2 Red Chilli. deseeded and finely sliced
- 4 garlic cloves. finely chopped
- 2.5cm ginger. finely chopped
- 1 stick lemongrass stalks. finely sliced
- 50g coriander leaves. finely chopped
- 1-2 lime juice
- 2 tbsp sesame oil
- 800ml coconut milk
- 700ml vegetable stock
- 2 tbsp Fish sauce
- 250g sugar snap peas halved length ways
- 150g bean sprouts
- 8 Spring onions trimmed and sliced
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1) Pour boiling water over noodles (about 1 inch above) and leave to soak 3-4 mins until soft then drain.
2) Place chilli, garlic, ginger, lemongrass, corriander, juice 1 lime in a food processor and blitz to a paste. Heat oil in a wok and cook paste for 3 mins add coconut milk and stock and 1 tbsp fish sauce. Bring to the boil, then reduce heat and simmer for 10 mins.
3)Add peas and beansprouts and simmer for 2-3 mins until nearly cooked. Add more lime/fish stock if needed.
Divide noodles and pour hot soup over the top. Scatter spring onions on top.
Similar Recipes
View all similar
Comments (0)