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The Vegetarian Curry Bible
Thai Noodles
by Mike Robinson
Vegetable Chow Mein
by James Martin
Ingredients
Noodles stir-fried with vegetables and classic Chinese flavourings such as
garlic, ginger and sesame oil, make up this popular dish. Serve as a
vegetarian main course.
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250g packet medium egg noodles
1 tsp sesame oil
2 tsp soy sauce
1 tsp peeled and finely grated galangal
2 bird's-eye red chillies, chopped
2 tsp chopped fresh holy basil
1 tsp chopped fresh coriander
1 lime, juice only
Ingredients
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200g/7oz egg noodles
1 tbsp sesame oil
4 tbsp groundnut oil
2 slices root ginger, shredded
1 garlic clove, crushed
3 shiitake mushrooms, sliced and stem removed
55g/2oz mangetout, trimmed
4 tsp light soy sauce
2 tsp dry sherry
pinch of sugar
small bunch salad onions, sliced
85g/3oz pak choi
85g/3oz beansprouts
1 tsp clear honey
1 tsp sesame seeds
Method
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Cook the noodle according to the packet instructions.
In a large bowl mix together the remaining ingredients.
Drain and toss the noodles in the Thai mixture.
Serve.
sesame oil, to drizzle
salt and freshly ground black pepper
Method
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Cook the noodles as per instructions on the pack and drain. Rinse in
cold water, drain thoroughly and toss in sesame oil to keep the noodles
separate.
Heat a little groundnut oil in a hot wok. Add the ginger and garlic and
stir fry briefly. Add the mushrooms and mangetout. Stir fry for 2-3
minutes over a high heat.
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