Sweet and Hot Vegetable Noodles

Name: Sweet and Hot Vegetable Noodles
Yield: Serves Four
Cuisine: Thailand
Ingredients: 90 g/3½ oz mooli (daikon), sliced into thin batons; juice of ½ lime; small bunch fresh coriander (cilantro), chopped; 60 ml/4 tbsp sesame seeds, toasted; 130 g/4½ oz/1½ cups beansprouts; 1 small white cabbage, shredded; 130 g/4½ oz drained canned bamboo shoots, sliced into thin batons; 2 medium carrots, sliced into batons; 1 garlic clove, crushed; 2.5 cm/1 in piece fresh root ginger, sliced into thin batons; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp plum sauce; 10 ml/2 tsp sesame oil; 30 ml/2 tbsp Thai fish sauce; 30 ml/2 tbsp soy sauce; 30 ml/2 tbsp groundnut (peanut) oil; 130 g/4½ oz dried rice noodles

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This noodle dish has the colour of fire, but only the mildest suggestion of heat. Ginger and plum sauce give it its fruity flavour, while lime adds a delicious tang.

Ingredients

130 g/4½ oz dried rice noodles
30 ml/2

Asia
Thailand
Main course
South East Asia
Spicy

Method

Cook the noodles in a large pan of boiling water, following the instructions on the packet. Meanwhile, heat the oil in a wok or large frying pan and stir-fry the ginger and garlic for 2–3 minutes over a medium heat, until golden.
Drain the noodles and set them aside. Add the bamboo shoots to the wok, increase the heat to high and stir-fry for 5 minutes. Add the