Recipes

Wine and Dine

Indonesian Rice Noodles
Serves 4

• 45ml/3 tbsp sesame oil
• 1 green chilli, finely chopped
• 55g/2oz ginger root, peeled and finely chopped
• 4-5 garlic cloves, finely chopped
• 2-3 spears lemon grass, trimmed and chopped
• 2 carrots, peeled and finely sliced
• 110g/4oz mushrooms, finely chopped
• 570ml/1pnt strong vegetable stock
• 2-3 leeks, trimmed and sliced in to chunks
• 2-3 courgettes, trimmed and sliced in to chunks
• 1 very small cauliflower, broken into florets
• 255g/9oz vermicelli rice noodles
• zest and juice of 2 limes
• sea salt and freshly ground black pepper
• fresh coriander leaves, finely chopped

1. Heat sesame oil in large saucepan, add chilli, ginger root and garlic and cook over a low heat for a moment.
2. Add lemon grass, carrots and mushrooms. Cover and cook over low heat for 2-3 minutes.
3. Add stock, leeks and courgettes, cover and simmer for further 2 minutes.
4. Add cauliflower and cook for 2 minutes more.
5. Stir in vermicelli, cover pan and turn off heat. Leave to stand for 5 minutes. Stir in lime zest and juice and salt and pepper.
6. Place in serving dish and sprinkle with coriander leaves. (Delicious served warm or cold)