Ingredients
- 4 tbsp rapeseed oil plus extra for frying the leeks
- 4 banana shallots thinly sliced
- 2 inches ginger peeled and grated
- 1 star anise
- 3 cloves
- 1 cinnamon stick
- 2 leeks 1 finely sliced, the other cuthalf and then into long, thin strips
- 2 bird’s eye chillies very finely chopped
- 375 g fresh shiitake mushrooms thinly sliced
- 1 tbsp soy sauce
- 6 spring onions very finely sliced
- 2 litres vegan vegetable stock
- 200 g flat rice noodles
- 1 big handful fresh coriander shredded
- 1 lime quartered
Servings:
Instructions
- In a large pot (three litres or bigger), heat the oil on a medium flame, then fry the shallots for five minutes. a boil, turn down the heat to a whisper and leave to simmer. Check for seasoning: it may well need salt.Stir in the ginger, star anise, cloves and cinnamon, and fry for five minutes more, until the mix starts to blacken and turn sticky (this will add great flavour).
- Add the sliced leek, chillies and mushrooms, and stir-fry for eight to 10 minutes, until softened and cooked down, then add the soy sauce, half the spring onions and the stock. Bring to a boil then turn heat to very low and leave to simmer. Check seasoning.
- Meanwhile, fry the shredded leek. Pour enough oil into a frying pan to come 1cm up the sides, then heat on a medium flame until very hot. Fry the leek in batches, until crisp and golden, then use a slotted spoon to transfer to a plate lined with kitchen paper to drain while you fry the rest.
- Cook the noodles according to the packet instructions and drain.
- To serve, distribute the noodles between four bowls, ladle the broth on top, making sure everyone gets a good helping of the vegetables, then scatter with coriander, the crisp leeks, spring onions and a squeeze of lime.
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