Spicy and fragrant this is a wonderful dish to come home to after a cold wet day. It is inspired by Thai flavours but dosen't need some of the more difficult to find ingredients. Shitake can be subbed with Oyster if you cannot find them

Ingredients

4 serv.

red chile, chopped without seeds↗1
garlic clove, chopped↗1
salt↗1⁄2 teaspoon
sesame oil↗2 tablespoons
dark soy sauce↗6 tablespoons
lime, juice of↗1
sherry wine vinegar↗3 tablespoons
muscovado sugar↗1 tablespoon
gingerroot1
small leek, sliced thinly↗1
baby corn↗125 g
medium noodles125 g
sugar snap peas↗125 g
shiitake mushrooms↗125 g

Step-by-step instructions

1
place chilli, garlic and ginger in a pestle and mortar and pound until smooth.
2
Add oil and set aside.
3
Bring 1 litre water to the boil in a large pan.
4
Add all remaining ingredients bar the peas and mushrooms.
5
Boil for 4 minutes until the noodles and soft then add peas and mushrooms.
6
boil for another minute, stir in the oil paste and serve.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App