Soul food for my darling husband who can’t help having seconds and sometimes thirds. I always make enough for 4 in the hope that we can enjoy leftovers for lunch the next day. To that point, you will need a ‘massive’ wok, or just scale back on some of the veg/meat. The time consuming part of this recipe is the chopping, but once you have all of the ingredients in a bowl, cooking couldn’t be much simpler!
There is certainly some debate as to whether this delicious dish is take-away stodge or an Asian delicacy. My feeling is, made with fresh ingredients, it can be a healthy and delicious meal.
My recipe is a variation from one found on the Guardian website: http://bit.ly/1JLUkBT
2 tsp curry powder
3 tbsp soy sauce
2 tbsp rice wine or dry sherry
Pinch of sugar
600g rice vermicelli (I cheat and use pre-cooked to save time)
2 tsp curry powder
5 garlic cloves, crushed
3 tbsp peeled and grated ginger root
2-3 green bird’s eye chilli, finely chopped
6 spring onions, sliced on the diagonal
250g of green beans or mange tout
150g baby sweetcorn, cut in half lengthways
150g baby broccoli, cut into bite size pieces
1 small, drained tin water chestnuts, sliced
1 red pepper, thinly sliced
10 shitaake mushrooms, sliced
2 cups of peas
300g large, raw prawns
150g small freshwater cooked prawns
100g cooked chicken, shredded
3 eggs, beaten with a pinch of salt and a splash of sesame oil
6 tbsp peanut or other neutral oil – to fry
Handful of chopped coriander & wedge of lime – to serve
This recipe is best approached by grouping your ingredients into five bowls, all ready to be thrown into the wok.
Add the pre-cooked noodles to a large bowl and then add pre-combined wet and dry noodle dressing as above.
Toss together frequently to ensure all noodles are covered in the soy/vinegar/curry powder dressing.
Combine the curry paste ingredients in a bowl and stir ensuring that the curry powder covers all of the wet ingredients.
Chop all of the veg into bite-sized pieces and add to a bowl, no need to mix.
Combine cooked meat in one bowl and leave raw meat to one side, opened and ready to use.
Beat eggs and add 1 tbl spoon of sesame oil to beaten eggs