Malay-Style Stir-Fried Rice Noodles

Thu, 16 February 2017

Dubbed 'The Medicinal Chef', Dale Pinnock's recipes are all about nutritious and sustainable foods that will nourish your body from the inside out.

So if you're looking for a healthy and simple meal, perfect for mid-week, then look no further as Dale joins us with a tasty recipe for Malay-style stir-fried rice noodles.

Malaysian food is a melting pot of Thai, Chinese, Indian, French, and Portuguese influences on the cuisine, all shook up. The result is flavoursome, spiced, rich, exciting food. This is a full dish in itself, although you could have some garlic greens alongside if you like.

Ingredients:

2 cloves of garlic - finely chopped

1 fresh red chilli - finely chopped (keep the seeds)

1 large red onion - halved and then sliced

2 stalks of lemongrass

1 star anise

1 handful of kale - shredded

60g of shiitake mushrooms - sliced

2 bundles of rice noodles

For the sauce:

1.5 tablespoons of crunchy peanut butter

2 teaspoons of soy sauce

2 teaspoons of honey

2 tablespoons of water

Method:

Bash the lemongrass stalks with a rolling pin or similar blunt instrument.

Place the rice noodles into a bowl and cover with boiled water. Allow to soften for 5-10 minutes. Strain once soft, then set aside.

Heat a tablespoon of olive oil in a wok or large based pan.

Throw in the garlic, chilli, red onion, lemongrass, 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 continue to stir fry for 2-3 minutes until the mushrooms and vegetables have softened. Take off of the heat temporarily.

Mix the peanut butter, soy sauce, honey, and water together to make a smooth nutty sauce.

Add the strained noodles to the vegetables, and toss well, add the sauce and toss well again. Simmer for a couple of minutes. Remove the lemongrass stalks before serving. Add a little salt to season if needed.

Watch how to make it here below: