Now the days are colder and the dark earlier, we all seek out warming, hearty meals to soothe our chilly bodies. Traditionally, this means soups and stews, but I also love to warm up with a touch of spice in the form of curries or stir fries and fragrant rice and noodle dishes.
These noodles, inspired by Soto Ayam, an Indonesian Noodle Soup, are bursting with aromatic flavour, warming spices and are coated in a delicious broth which makes this dish all the more comforting.
You can double the stock or add more water for a noodle soup.
It’s naturally low in fat and calories too yet bursting with vitamins and minerals.
Ingredients: Serves 4
- 1 tsp sesame oil
- 4 garlic cloves, minced
- 1.5 tbsp ginger, minced or finely grated
- 1tsp ground coriander
- 1tsp ground turmeric
- 200g mushrooms, cleaned and sliced
- Juice of 1 lime
- 2tbsp soy sauce (or tamari for gluten free)
- 1 red pepper, sliced into strips
- 600g (2 standard ready to wok packs) cooked rice noodles
- 4 cups vegetable stock (gluten free if necessary)
- 2 tbsp fresh chives
- 2 tbsp sesame, sunflower or pumpkin seeds, optional
- Sweet chilli sauce or sambal oelek, to serve
- Heat sesame oil in a wok or large frying pan over a medium heat. Add the garlic, ginger, coriander and turmeric and saute, stirring for a minute.
- Add the mushrooms and turn the heat to high, after a minute, add the lime juice and soy sauce, sizzle until reduced and the mushrooms lightly coloured.
- Add the pepper, saute for a minute, then add the noodles and stock.
- Reduce the heat to medium and leave to simmer for 10 minutes until most of the broth has absorbed into the noodles. Stir through the chives before dividing between bowls.
- Serve with extra chives sprinkled on top and a scattering of seeds, if using and plenty of chilli sauce.