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

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

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

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Sweet and Hot Vegetable Noodles

Ingredients

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