Name: Morning Market Noodles
Yield: Serves 4
Cuisine: Asia
Ingredients: salt and/or thai fish sauce, to season; 10 black peppercorns or sichuan peppercorns; small piece of root ginger, peeled and roughly chopped; lime wedges; 500 g (1 lb 2 oz) thin, dried rice noodles or rice vermicelli, soaked in warm water for 15 minutes, or 1 kg (2 lb 4 oz) fresh rice noodles; 250 g (9 oz) chinese greens, such as pak choi or choi sum, trimmed and cut into pieces; 2 tbsp roughly chopped coriander leaves; soy sauce; 50 g (1¾ oz) peanuts, lightly roasted and chopped; 100 g (3½ oz) bean sprouts; 4 cloves garlic, roughly chopped; 8 chicken thighs, skinned; 1 onion, quartered; bunch of spring onions, thinly sliced on the angle; chilli sauce; roasted sesame oil; black rice vinegar; fish sauce; 2 lime leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

IN THE MEKONG REGION OF SOUTHEAST ASIA, the early morning market stalls are literally steaming with women cooking up soups and noodles for shoppers and workers. Morning market noodles can consist of more or less what’s available, but would be a base of fragrant broth to which you basically add what you want.

A nice thing to do for a dinner party is to have a bowl of broth over a table heater and a selection of greens, chicken, spring onions, and so on.