Malay-style Stir-fried Rice Noodles Recipe

Serves

2

Ingredients

• 2 bundles rice noodles
• 1tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped (seeds left in)
• 1 large red onion, peeled, halved and sliced
• 2 lemongrass stalks, bashed with a rolling pin
• 1 star anise
• sea salt
• handful curly kale, shredded
• 60g/2oz shiitake mushrooms, sliced

For the sauce

• 1½tbsp crunchy peanut butter
• 2tsp light soy sauce
• 2tsp honey

Method

Place the rice noodles in a heatproof bowl and cover with just-boiled water. Allow to soften for 5-10 minutes, then drain and set aside.

Heat the oil in a wok or wide pan. Throw in the garlic, chilli, red onion, lemongrass and star anise, along with a pinch of salt, and stir-fry until the onion has softened and the lemongrass and star anise are becoming fragrant. Add the kale and mushrooms and stir-fry for 2-3 minutes until softened.

Mix the peanut butter, soy sauce, honey and 2tbsp water together to make a sauce.

Add the noodles to the vegetables and toss well, then add the sauce and toss again.

Simmer for a couple of minutes and add a little salt if needed.

Recipe courtesy of How to Cook Healthily by Dale Pinnock (Quadrille)

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