In my last post I mentioned that one of the things that is bringing Mini and I closer at the moment is our shared love of cooking. I also mentioned that he's becoming more adventurous, and want to share a recipe with you that 6 months ago I would never have cooked as a family meal because I know it would have been rejected...not only does Mini now eat it, but he can make it too. (And the bonus is that it's vegetarian and milk-free for me!)
Vietnamese Style Veg and Noodles
1 red chilli, roughly chopped
1 stalk of lemongrass, finely chopped
2 cloves of garlic, crushed
1 tbsp. soy sauce
2 limes, juiced and zested
2 tbsp. sesame oil
1 tbsp. olive oil
2 packs of mange tout/baby corn
1 red pepper, sliced
Wholewheat noodles - enough for 3/4 people.
2 tbsp. fresh chopped coriander (optional)
Using a pestle and mortar, grind the chilli, lemongrass and garlic to a thick paste. Add the soy sauce, lime juice, lime zest and half the sesame oil, mix together.
Heat the rest of the sesame oil, along with the olive oil in a wok or large pan and stir fry the vegetables for about 8 minutes, until just cooked through.
Cook the noodles as per the instructions, then add to the vegetables, along with the chilli mixture.
Continue to stir fry for another minute or two until the sauce is heated through, then serve. Add a little chopped coriander if you like.
Make it different:
If your kids won't eat it with chilli in, then just serve them the noodles and veg, adding the chilli mix after you've dished theirs up.
Last time we made this, I added a few salted peanuts to mine for extra crunch.
Adapted from a recipe found in Tesco magazine, January 2015.