Preparation & cooking time: 20-30 minutes
Makes: 2 large/4 medium portions
Recently, both me and my girlfriend have felt under the weather with colds etc. so I wanted to make something that would really blow the cobwebs away and make us feel better; this recipe did not disappoint! The dish is full of green vegetables, garlic, chilli, ginger and lime which are all things that make me feel refreshed and healthy. There is nothing more satisfying than a big bowl of noodles and broth; and you have to be really noisy when you eat it! I hope you enjoy it.
- 1 red onion, roughly chopped
- 3 cloves of garlic, sliced
- A thumb size piece of ginger, peeled and thinly sliced
- 1 red chilli, sliced (seeds removed if you aren’t keen on spice)
- 1 green chilli, sliced (for garnish)
- 1 large bunch of coriander, stalks finely sliced and leaves set aside for garnish
- 1 stick of lemongrass, bruised with the heel of your knife
- 3 tablespoons rapeseed oil
- 1 litre of vegetable stock
- Juice of 1 lime, plus extra wedges for garnish
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 200g thick rice noodles
- 2 large handfuls of tender-stem broccoli, cut in half
- 1 bunch of asparagus, cut into 2 inch pieces
- 2 carrots, spiralised (or grated if you don’t have a spiraliser)
- 1 pak choi, chopped into 2 inch pieces
- A handful of beansprouts, for garnish
1. Bring a large pot of water to the boil and then throw the noodles into the water. Cook the noodles a couple of minutes under the instructed amount on the packaging as you want the noodles to keep a nice texture when added to the broth. Drain the noodles in a colander an run cold water over them to cool them down; leave them to one side.
2. Whilst the noodles are boiling you can prepare the broth. Place a large pot over a high heat and add the oil. Once hot, add in the onion, garlic, ginger, chilli, lemongrass and coriander stalks and fry for five minutes, or until the onions are soft. Once the ingredients are soft, pour in the litre of vegetable stock, dark & light soy sauce and lime juice and bring to the boil.
3. Let the broth simmer for 10 minutes allowing the flavours to really come together. After 10 minutes, remove the stick of lemongrass from the broth and put the asparagus and broccoli into the broth to cook for a few minutes until they have softened slightly but have kept a nice bite to them.
4. Evenly portion the noodles, carrots and pak choi into 2 or 4 bowls and pour the hot broth and vegetables over the top of them (this will warm them through). The carrots will keep a really nice crunch. Put a small handful of beansprouts on top of the noodles with some coriander leaves and sliced green chilli. Place some lime wedges on the side of the bowl and enjoy!!
Red onion: Onions are made up of around 90% water and hold low amounts of essential nutrients e.g. vitamin C, vitamin B6 and manganese.
Garlic: Garlic contains several nutrients, but due to the low quantity that is eaten it won’t play a huge factor in terms of getting all of your essential vitamins and minerals. In large quantities, garlic holds a lot of vitamin B6, vitamin C, manganese and phosphorus.
Ginger: Ginger contains a lot of manganese and iron with moderate amounts of vitamin B3 and B6.
Chilli: Red chillies contain a large amount of vitamin C, potassium, magnesium and iron. They are also a good source of most B vitamins, especially B6.
Coriander: Coriander is particularly rich in vitamin A, C and K as well as a good source of manganese, iron and potassium.
Lime: Limes, like with other citrus fruits, are an excellent source of vitamin C and dietary fibre.
Broccoli: Broccoli is an amazing source of vitamin C, vitamin K and dietary fibre.
Asparagus: Asparagus is an excellent source of dietary fibre, protein, vitamin C, vitamin E and especially vitamin K. It is also a good source of iron.
Carrots: Carrots are an excellent source of vitamin A and a good source of vitamin K and vitamin B6.
Pak choi: Pak choi is an excellent source of both vitamin A and vitamin C.