Thai Noodles with Chinese Chives

Name: Thai Noodles with Chinese Chives
Yield: Serves Four
Cuisine: Thailand
Ingredients: 1 cm/½ in piece fresh root ginger, peeled and grated; 350 g/12 oz dried rice noodles; 2 garlic cloves, crushed; 30 ml/2 tbsp chopped fresh coriander (cilantro), and 1 lemon, cut into wedges, to garnish; 1 fresh green chilli, seeded and thinly sliced; 175 g/6 oz/2 cups beansprouts; 115 g/4 oz fried tofu, thinly sliced; 2 large bunches garlic chives, total weight about 115 g/4 oz, cut into 5cm/2in lengths; 30 ml/2 tbsp dark soy sauce; 1 large onion, cut into thin wedges; 50 g/2 oz/½ cup roasted peanuts, ground; 225 g/8 oz Quorn (mycoprotein), cut into small cubes; 45 ml/3 tbsp vegetable oil; 30 ml/2 tbsp light soy sauce

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This recipe requires a little time for preparation, but the cooking time is very fast. Everything is cooked in a hot wok and should be eaten immediately. This is a filling and tasty vegetarian dish, ideal for a weekend lunch.

Ingredients

350 g/12 oz dried rice noodles
1 cm/½

Asia
Thailand
Main course
Vegan
South East Asia

Method

Place the noodles in a bowl, cover with warm water and leave to soak for 30 minutes. Drain and set aside.
Mix the ginger, light soy sauce and 15 ml/1 tbsp of the oil in