A one pot recipe for noodles from ” Dinner ” by Meera Sodha.
Ingredients
- 3 x 3 cm piece fresh ginger peeled and roughly chopped
- 4 fat garlic cloves peeled roughly chopped
- 3 lemongrass stalks cut off and roughly chop the bottom 6cm only (lemongrass freezes really well, so save the rest for the bases of soups and stocks)
- 20 g fresh coriander stalks and leaves or two handfuls
- 2 thai red chillies roughly chopped
- 4 tbsp Neutral oil such as rapeseed
- 400 g baby plum tomatoes halved
- 1 x 400ml tin coconut milk
- 1¼ tsp fine sea salt
- 200 g buckwheat soba noodles Clearspring are good
- 15 g Thai basil leaves or 1 large handful
Servings:
Instructions
- Put the first six ingredients in a blender and blitz to a paste. Set a wide pan for which you have a lid on a medium heat and, once hot, add the paste and cook, stirring, for three to four minutes, until it releases its oils into the pan.
- Stir in the tomatoes, pop on the lid and cook, stirring only occasionally so as not to break up the tomatoes, for five to six minutes, until they collpase and go soft and a little jammy.
- Pour in the coconut milk, then fill up the empty tin one and a half times with water (600ml) and add that to the pan, too. Gently stir in the salt, then bring the mixture to a boil.
- Drop in the noodles, so they’re submerged, and leave to bubble away for about five minutes, until tender. Stir through the Thai basil and serve at once.
Share this Recipe
Powered byWP Ultimate Recipe