by Curtis Stone
Feed your family a quick and easy Asian ginger, vegetables and rice noodle dish from Curtis Stone.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, finely chopped
- 1 clove garlic, finely chopped
- 1/4 red chilli, thinly sliced
- 1 medium carrot, peeled and julienned
- 1/2 red capsicum, julienned
- 1 bunch broccoli, florets cut in half
- 2 small bok choy, leaves cut in half
- 100g bean sprouts
- 4 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon oyster sauce
- 5 drops sesame oil
- 250g pad thai rice noodles, soaked in warm water for 20 minutes
- 1 spring onion, cut into 3mm slices on an angle
- 1/4 cup fresh coriander leaves, approx 1/8th bunch
Method
- Step 1Heat a large heavy bottomed sauté pan or wok over medium high heat.
- Step 2Add olive oil and let heat for 1 minute. Add ginger, garlic, chilli, carrots, capsicum and broccoli and cook for about 3 minutes or until vegetables have slightly softened.
- Step 3Add buk choy and sprouts and cook for a further 2 minutes.
- Step 4Add sweet chilli sauce, soy sauce, lime juice, oyster sauce and sesame oil and stir well to mix.
- Step 5Add noodles and continue to cook until noodles are just done, about 2 minutes. Fold in spring onion and season to taste with salt and pepper.
- Step 6Divide noodles and vegetables equally among four serving bowls, garnish with coriander and serve.
Nutrition
1527 kj
Energy
5.2g
Fat Total
0.8g
Saturated Fat
4.7g
Fibre
9.8g
Protein
424mg
Sodium
4.2g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles
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