INGREDIENTS (Serves 2) 150g rice noodles Sesame oil 20g unsalted peanuts 2 cloves of garlic 80g silken tofu low-salt soy sauce 2tsp tamarind paste 2tsp sweet chilli sauce 2 limes (juiced - plus extra wedges for serving, if you like) 1 shallot 320g crunchy veg, such as asparagus, purple sprouting broccoli, pak choi, baby corn 80g beansprouts
2 large eggs (to make this dish vegan, leave these out) Olive oil Dried chilli flakes 1/2 a cos lettuce 1/2 a mixed bunch of fresh, basil, mint and coriander (15g) METHOD 1.
Vietnamese vermicelli bowl Ingredients to serve 4: Fresh ginger, red miso paste, 200g purple sprouting broccoli, 400g vermicelli noodles, beansprouts
, 3 limes, soy sauce, fresh coriander, 1 cucumber, 1 red chilli, salted peanuts, olive oil.
Put your spiralizer to good use and treat yourself to a simple, flavourful dinner 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted dry and any long strands cut in half 1 rump steak (200-250g) 2 tsp groundnut oil or sunflower oil 100g beansprouts
Small pack coriander, leaves picked FOR THE DRESSING 1 garlic clove, crushed 1 tbsp fish sauce 1 tbsp soft brown sugar 1/2 lime, zested and juiced 1 red chilli, finely chopped (deseeded if you like) 1 Mix all the dressing ingredients, stirring until the sugar has dissolved.
For 1 litre, I would add 3 or 4 cubes 8 spring onions, sliced diagonally 1 small fresh red chilli, finely chopped 2 cloves garlic, crushed 2tbsp fish sauce 1tbsp palm sugar or caster sugar Salt and pepper 1 small Specially Selected Pork fillet (about 350g), free of silver skin and any fat 200g cooked rice vermicelli or noodles 200g beansprouts
1 small bunch of coriander 1 small bunch of Thai or any fresh basil 10 fresh mint leaves 2 large limes, juiced DIRECTIONS Place the stock (or water and cubes) into a large saucepan and heat until just simmering.
Add the pepper, carrot and beansprouts
and cook for another minute, then add the cooked chicken and prawns and stir well to combine.
"As a result, the carrot ribbons, beansprouts
, and shredded cabbage remain crunchy and almost salad-like, while the dressing makes sure the dish remains hot in flavour, if not in temperature."
INGREDIENTS 3 eggs, beaten Pinch of curry powder Sesame oil 1/4 carrot, cut into matchsticks 1/2 spring onion, cut into strips A few beansprouts
Drizzle of soy sauce Salt and pepper METHOD 1.
gado INGREDIENTS 1kg Charlotte potatoes, halved 2tbsp olive oil 1tsp sea salt 240g green beans 300g beansprouts
A handful of fresh coriander, to serve For the dressing: 50g crunchy peanut butter 80ml coconut milk 30ml lime juice 1 1/2tbsp soy sauce 1 fresh red chilli, grated 2.5cm ginger, grated gado SERVES 2 METHOD 1.
Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts
to heat through.
Ingredients 2 tbsp sesame oil 1 lime, half juiced, half cut into wedges to serve 1/4 red cabbage, shredded 1/2 red chilli, thinly sliced 1 yellow pepper, cut into strips 100g beansprouts
(make sure they are the ready-to-eat variety) 30g peanuts, toasted and roughly chopped 2 x 2cm-thick tuna steaks 2 tbsp sesame seeds
Rice noodles fried with beef in basil and chili, beansprouts
, carrots, pak choi and bags of flavour.
Ingredients For the chicken satay: 2 tbsp Lyle's Black Treacle 100g crunchy peanut butter 4 tbsp sweet chilli sauce 1 tbsp light soy sauce 1 tbsp lemon juice 500g skinless chicken breasts, cut into chunks For the salad: 1 tsp Lyle's Black Treacle 2 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard 1 carrot, pared into strips 8 radishes, sliced 3 spring onions, thinly sliced 1 little gem lettuce, shredded Handful of beansprouts
Salt and freshly ground black Method 1.