Vegetarian mains
Thai-style Mushroom & Peanut Noodles
This veg-packed Thai-style noodle bowl is just what you want on a cold, winter’s evening. Bashing the lemongrass allows it to infuse its distinctive flavour, like a fragrant teabag. Peanut butter thickens the sauce and adds substance and richness.
Ingredients
- 1 leek, trimmed and roughly sliced
- 1 red pepper, sliced
- 200g mushrooms, sliced
- 150g cherry tomatoes, roughly chopped
- 1 garlic clove, finely chopped
- 2 tbsp Thai red curry paste
- ½ tsp ground turmeric
- 200ml coconut milk
- 200ml stock
- 1 lemongrass stick
- 50g peanut butter
- 100g kale, spring/summer greens or chard, finely shredded
- 1 lime
- 140g rice noodles
- freshly chopped coriander to garnish
- 1 chilli - optional
- oil for frying
- salt
Method
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Step 1
Put a medium saucepan of salted water on to boil.
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Step 2
In a separate large saucepan heat 1 tbsp of oil and add the leek, pepper, mushrooms and a good pinch of salt. Fry for 4-5 mins until starting to soften.
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Step 3
Add the tomatoes, garlic, Thai curry paste and turmeric. Cook for another 2 minutes before adding the coconut milk and stock. Give the lemongrass a bash to split it open and add that too (you remove it at the end once it has added the flavour). Bring to a simmer and cook gently for 15 mins.
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Step 4
Meanwhile, mix the peanut butter with 2 tbsp of warm water (from the tap is fine) to loosen it, then mix in another 5 tbsp of water.
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Step 5
When ready, remove the lemongrass from the pan. Stir in the kale and peanut butter mix. Cook out for a final 5 mins until the kale has wilted. Taste and tweak the seasoning with salt and lime juice to taste. Add a splash more water for a thinner sauce. Remove from the heat.
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Step 6
Cook your noodles in the pan of boiling water until just cooked – about 4 mins or so. Drain and add straight into the other pan. Divide between two bowls and serve with wedges of remaining lime, chopped coriander and some freshly chopped chill if you’d like more heat.