I used udon noodles, but any noodles will work, dried or fresh. Or rice of course.
Course: Vegetarian asian, Vegetarian main course
Cuisine: Asian, Chinese, Thai
Keyword: noodles, udon noodles, vegetables with coconut milk, Vegetables with noodles, Vegetarian dishes
Equipment
High speed blender
deep fryihg pan or wok
large saucepan, full of boiling water, for noodles
Ingredients
1/4white cabbage, finely sliced
3red peppers, seeded, chopped into fine strips
4spring onions, thinly sliced, dark part kept separate for garnish
2large carrots,cut into batons
250gbutton mushrooms, finely sliced
3tbspvegetable, sunflower or ground nut oil
thumbfresh ginger, finely chopped
3 clovesgarlic, minced
1tbspThai 7 spice
big splashdark soy sauce
bunchfresh coriander, separate stems and leaves
2stickslemon grass, finely chopped
6lime leaves, fresh or frozen
1tbspsea salt, or more, to taste
400gcoconut milk, check side of tin to make sure there aren't too high a percentage of thickeners
800gfresh udon noodles or other noodles. If using dried noodles, use 100g per person.
toasted sesame oil to garnish
2birds eye chillis, finely sliced
1lime, quartered
Instructions
Prep all the vegetables into separate bowls, ready for stir frying, keeping the dark part of the spring onion and the coriander leaves separate for garnish.
Add the oil to a wok on a high heat then add the ginger, garlic, spice, then in order, add the fresh vegetables, continually stirring. Add the dark soy sauce.
Place the coriander stems, lime leaves, lemon grass, salt into the blender with a third of the coconut milk. Blitz until green.
Add this green liquid to the stir fry.
Prepare the boiling water and add the noodles. Fresh ones only take a couple of minutes to cook. Drain and divide into bowls.
Add the rest of the coconut milk to the stir fry, add the coriander leaves, keeping a few back for a final garnish.
Divide and tip the stir fry mix on top of the noodles in each bowl, garnishing with coriander, a few drops of toasted sesame oil, a little chili and a wedge of lime. Serve hot.