Vegetable Thai noodles

Name: Vegetable Thai noodles
Yield: 4-6 people
Cuisine: British
Ingredients: 6 large hot red chillies, roughly chopped; 2 large white onions; 8 cloves garlic or 5 heaped tsp garlic paste; 2 thumb size pieces of ginger; 1 stick fresh lemon grass, ends cut off & first layer taken off; 1 large bunch coriander (stalks and leaves); 1 lime; Fish sauce; Curry powder; 1 medium cauliflower; 2 large bell peppers, any color you like; 1,400 ml vegetable stock; 2 (400 ml) tins of coconut milk; 6 nests egg noodles; Brown sugar; 6 large spring onions

Siobhan Linehan @slinehan05

Vegetable Thai noodles

Siobhan Linehan @slinehan05

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Ingredients

4-6 people

6large hot red chillies, roughly chopped
2large white onions
8 clovesgarlic or 5 heaped tsp garlic paste
2thumb size pieces of ginger
1 stickfresh lemon grass, ends cut off & first layer taken off
1large bunch coriander (stalks and leaves)
1lime
Fish sauce
Curry powder
1medium cauliflower
2large bell peppers, any color you like
1,400 mlvegetable stock
2 (400 ml)tins of coconut milk
6nests egg noodles
Brown sugar
6large spring onions

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Steps

1

In a food processor add all the chillies, 1/2 of a white onion, 5 cloves of garlic or 3 tsp garlic paste, 1 piece of ginger, all the lemon grass, the stalks of the coriander (save the leaves for later), the zest and juice of the lime, 1/2 tsp of fish sauce, 1 tsp brown sugar and 3 tsp of curry powder. Blitz until it forms a paste, you may need to add a bit of water to bring it together.
2

Finely chop the remaining white onions, mince the remaining garlic cloves or use 2 tsp garlic paste and grate the other piece of ginger. Take out a large pot and put it on the hob on a medium heat. Add some oil and then fry the onions, garlic and ginger together for a couple of minutes.
3

Chop the cauliflower into very small pieces (or it will take a long time to cook) and chop the peppers roughly. Add them to the pot. Then add all of the paste you made earlier and stir well until everything is coated.
4

Add the coconut milk and vegetable broth. Stir well then put the lid on top of the pot and turn the heat down. Simmer for 30 minutes.
5

Add 1 tsp of fish sauce, 2 tsp of brown sugar and the noodles to the pot. Replace the lid and simmer for another 10 minutes.
6

Remove the pot from the heat. Finely chop the coriander leaves and the spring onions, add them to the pot and stir well. Serve in bowls.