Asian style noodles with fresh herbs and seafood

This is reasonably easy to make – I have made it now with prawns and squid, and it worked really well both times. I reckon it would also taste awesome with chicken or even pork.

This recipe makes enough for two dinners and a nice leftover bowl for my lunch (mmmmmm). You could easily beef it up with a bit more vege and make it for four, or cut back a little and have a dinner with no leftovers (but there’s no fun there…)

Notes: With the veges, I have gone with onion, carrot and capsicum as they’re my favourites, but this would also work with any number of veges like beans, water chestnuts, shallots, snow peas, bok choy, cabbage etc..

Also, with the herbs, I’m not a massive fan of coriander however if you like the stuff, then definitely whack a handful of fresh coriander in at the end with the mint. I have found that since I could easily go without, I just use a sprinkling of dried coriander and it does the job.

Finally, with the seafood, I like to pre-marinate mine if I have the time – just half an hour can help really get the flavours in there. Just with a little olive oil, salt, pepper, chilli and garlic. If you’re using prawns or squid – things that require just a minute or two of cooking time – you can cook these in a separate fry pan as you wok-fry everything else. If you’re not much of a multi-tasker, have a shit cramped kitchen like me, or if you’re using chicken, precook it before you start in the wok or it might not be ready in time. 

Ingredients: 

2 garlic cloves – crushed or finely chopped

1 cm ginger grated or half a teaspoon of the jarred stuff

1 chilli, chopped

1 onion, sliced

1 carrot – sliced julienne

½ red capsicum, sliced

Enough seafood/protein for whatever you’re planning..

1 cup chicken stock

Fresh or dried coriander (see notes above)

Fresh, dried or tube of basil – fresh is always best – about 1.4 cup fresh stuff or 1 teaspoon of the others

Noodles (I like rice vermicelli, but again, go with what noodles. They should be pre-cooked or pre-soaked before you start cooking the veges and seafood)

1 tablespoon fish sauce

1 tablespoon lime juice or a whole fresh lime, cut into wedges

¼ cup fresh mint

Decent handful of bean sprouts to garnish

 Method:

1. Prepare the noodles according to packet directions. Plunge into cold water then drain to stop them cooking. Set aside.
2. Prepare all your vegetables and protein.
3. Heat the wok, add a little spray oil.
4. Add in the crushed garlic, ginger, half the chilli and the onion.
5. When the onions are softening, add in the carrots.
6.  When they’re half-cooked (maybe two minutes) add in the capsicum, chicken stock and fish sauce.
7. Allow it to simmer for a minute or two, then add in the basil (and dried coriander if that’s what you’re using. If using fresh coriander, add it in with the mint at the end)
8. Meanwhile, cook your proteins in a separate frypan.
9. Divide your prepared noodles into the serving bowls.
10. Heaps the vegetable mixture on top of the noodles, then add in your protein, fresh herbs, bean shoots and the rest of the chilli. Squeeze the lime juice over the top.
11. Eat!