* Percent Daily Values are based on a 2000 calorie diet.
Vietnamese fried noodles and greens
Easy, storecupboard noodle dish
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Lunch, Main Course
Cuisine: Vietnamese
Servings: 2
Calories: 477kcal
Author: Uyen Luu
Equipment
Bowl
Suacepan
Frying pan
Ingredients
1round shallotsliced
1lemongrass stalkfinely chopped
1.5tbspvegetable oil
1garlic clovecrushed
200gor a handful of green leaves such as Chinese mustard leaf, Chinese broccoli, choi sum, pak choi, kale, chard, cavolo nero or even tenderstem broccolihard stems removed, roughly sliced
2 nest dry egg noodles
5tbspnoodle water
For the sauce:
2tbspsoy sauce
2tbsplime or lemon juice
Finely chopped zest of 1 lime
1tbspmaple syrup
2tspsesame 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.