Vietnamese fried noodles and greens

“There are so many things you can do with this recipe to adapt it – work with whatever you have to hand and use up fresh and storecupboard ingredients,” says food writer Uyen Luu.

“Feel free to use any combination of green leaves, cut into bite-sized pieces. It is really quick and easy, so prepare everything first so you are ready to go, then be prepared to work fast. Instead of lemongrass, you can also use ginger or just garlic and shallots. This is also great as a cold noodle lunch or picnic.”

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Nutrition Facts

Vietnamese fried noodles and greens

Amount Per Serving

Calories 477 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Sodium 1168mg51%

Potassium 164mg5%

Carbohydrates 78g26%

Fiber 2g8%

Sugar 8g9%

Protein 7g14%

Vitamin A 10002IU200%

Vitamin C 134mg162%

Calcium 273mg27%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Vietnamese fried noodles and greens

Easy, storecupboard noodle dish

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Lunch, Main Course

Cuisine: Vietnamese

Servings: 2

Calories: 477kcal

Author: Uyen Luu

Equipment

• Bowl
• Suacepan
• Frying pan

Ingredients

• 1 round shallot sliced
• 1 lemongrass stalk finely chopped
• 1.5 tbsp vegetable oil
• 1 garlic clove crushed
• 200 g or a handful of green leaves such as Chinese mustard leaf, Chinese broccoli, choi sum, pak choi, kale, chard, cavolo nero or even tenderstem broccoli hard stems removed, roughly sliced
• 2 nest dry egg noodles
• 5 tbsp noodle water

For the sauce:

• 2 tbsp soy sauce
• 2 tbsp lime or lemon juice
• Finely chopped zest of 1 lime
• 1 tbsp maple syrup
• 2 tsp sesame oil

For the garnish:

• Spring onions, coriander, Thai basil, mint
• Plenty of chilli oil, to taste
• Nuts such as pistachios, peanuts, cashews, pine nuts, coarsely chopped

Method

• Prepare all the ingredients first. Put the shallot, lemongrass and oil in a frying pan (skillet), not yet on the heat. Mix all the sauce ingredients together, then set that aside.
• Cook the noodles according to the packet instructions. Drain, reserving a little of the noodle water, and rinse with warm running water. Drain and cover until needed.
• Heat the frying pan and gently fry until the shallots and lemongrass are slightly golden. Turn the heat to medium. Add the greens and garlic with a dash of the reserved noodle water. Cook until wilted and tender, about two minutes or less. If using broccoli, give it five minutes.
• Add the noodles then the sauce. Using cooking chopsticks or two utensils, stir and mix well together for a minute or until combined. Serve immediately with the garnishes.

Nutrition

Calories: 477kcal | Carbohydrates: 78g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Sodium: 1168mg | Potassium: 164mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10002IU | Vitamin C: 134mg | Calcium: 273mg | Iron: 3mg

Vietnamese: Simple Vietnamese Food To Cook At Home by Uyen Luu is published by Hardie Grant. Photography by Uyen Luu.

Vietnamese: Simple Vietnamese Food to Cook at Home

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• Luu, Uyen (Author)
• English (Publication Language)

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Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API

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