Malay-style stir-fried rice noodles

Malay-style stir-fried rice noodles

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

I have been lucky enough to spend a good chunk of time in Malaysia, and the food in that country is off-the-chart amazing: a melting pot of Thai, Chinese, Indian, French and Portuguese influences, all shook up. The result is flavoursome, spiced, rich, exciting food. This is a complete dish in itself, although you could have some garlicky greens alongside if you like.

Ingredients

Quantity Ingredient
2 bundles rice noodles
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 large red onion, peeled, halved and sliced
2 lemongrass stalks, bashed with a rolling pin
1 star anise
handful curly kale, shredded
60g shiitake mushrooms, sliced sea salt

For the sauce

Quantity Ingredient
11/2 tablespoons crunchy peanut butter
2 teaspoons light soy sauce
2 teaspoons honey

Method

  1. Place the rice noodles in a heatproof bowl and cover with just-boiled water. Allow to soften for 5–10 minutes, then drain and set aside.
  2. Heat the oil in a wok or wide pan. Throw in the garlic, chilli (chile), red onion, lemongrass and star anise, along with a pinch of salt, and stir-fry until the onion has softened and the lemongrass and star anise are becoming fragrant. Add the kale and mushrooms and stir-fry for 2–3 minutes until the mushrooms and vegetables have softened.
  3. Mix the peanut butter, soy sauce, honey and 2 tablespoons water together to make a sauce.
  4. Add the noodles to the vegetables and toss well, then add the sauce and toss again. Simmer for a couple of minutes and add a little salt if needed.

Note

  • Stir-frying

    Perfect for dinner or lunch-on-the-go
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