Indonesian Rice Noodles

Vegan

One of those eastern soupy-stew recipes that is really aromatic and satisfying. Just make sure you get the thicker rice noodles, not the 'bird's nest' type! If you would prefer to use brown rice noodles, check cooking time on the packet and adjust accordingly - they may take a bit longer. Clearspring makes brown rice and brown rice udon noodles - try Waitrose or a good health food shop. It is also possible to buy ready-cooked rice noodles - eg Asda's Fresh Taste with Spring Onions - which just need adding to the dish right at the end. Just check there is no added egg!

Options: add marinaded tofu chunks or lightly steamed fresh soya beans stirred in just before serving.

Serves:

3-4 as a starter/light meal or 2 as a main meal

Time:

30 minutes: 15 minutes preparation and 15 minutes cooking

No nuts

No soya

Reduced fat

Reduced sugar

Ingredients:

3 tbsp sesame oil
1 green chilli, seeds removed and finely chopped (unless you like very hot food)
55g/2oz ginger root, peeled and finely chopped
4-5 garlic cloves, peeled and finely chopped or crushed
2-3 spears lemon grass, trimmed and chopped
2 carrots, peeled and finely sliced or grated on big holes
110g/4oz mushrooms, finely chopped
570ml/1pt strong vegetable stock
2-3 leeks, trimmed and sliced into chunks
2-3 courgettes, trimmed and sliced into chunks
1 very small cauliflower, broken into small florets
255g/9oz thick rice noodles, NOT the ones that look like a bird's nest
Zest and juice of 2 limes
Salt and freshly ground black pepper
Fresh coriander leaves, finely chopped

Method:

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. Stir in rice noodles, cover pan and turn off heat. Leave to stand for 5 minutes. Stir in lime zest and juice and salt and pepper. Serve hot or cold.

5. Place in serving dish and sprinkle with coriander leaves.
Even better served with a peanut and tahini sauce. (Mix together 1 tbsp of peanut butter, 1 tbsp of tahini, 2 tbsps soya sauce and a pinch of dried chilli flakes).