Floating through one of my cookbooks entitled Tasty Vegetarian, I went fishing for an easy-going vegetarian recipe and came across a broccoli and carrots noodles dish. The easy-going prep was not so easy-going, lots to finely chop and I was not so happy with the outcome as I found the flavour somewhat flat. What to do? What to do? Light soy sauce and red chilli flakes pushed this dish into a new dimension of flavour that was then worthy of eating and posting on this blog.
Ingredients
250g vermicelli noodles
3 tablespoons oil
2.5cm ginger root, peeled and finely chopped
2 red chillies, finely chopped (include the seeds for spice)
4 cloves garlic, peeled and finely chopped
2 red onions, peeled and thinly sliced
1 leek, trimmed, halved lengthways and thinly sliced
3 tablespoons honey
300ml stock
3 tablespoons apple cider vinegar
1 tablespoon light soy sauce
1 broccoli, florets only (reserve the stalk for a soup rather than waste it)
2 carrots, peeled, halved lengthways and thinly sliced
dried red chilli flakes, to serve (optional)
fried shallots, to serve (optional)
Method
Prepare noodles according to packet instructions, drain and set aside.
Heat the oil in a wok, add the ginger and red chillies and stir-fry on medium heat for one minute.
Add the garlic, onion and leek and stir-fry on medium for 3 minutes or until onions have browned (turn down the heat if they are frying too quickly, you don't want the onion charcoaled).
Add the honey and cook for 5 minutes to caramelise.
Add the stock, vinegar and soy sauce, bring to boil and simmer for 8 minutes.
Stir in the broccoli and carrots, cover and simmer for 4 minutes then add the noodles and simmer a further 4 minutes.
Serve topped with fried shallots and a light sprinkle of red chilli flakes for zing.
Enjoy, we sure did after we tweaked it.
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