Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
- 300 g flat rice noodles, soaked in cold water for 2 hours
- 2 tbsp rapeseed oil
- 6 spring onions, finely chopped
- 3 tbsp tamarind paste (brands vary in acidity so taste and adjust accordingly)
- 2 tsp smoked chilli powder
- 3 tbsp soy sauce
- 50 ml chilli oil
- 2 tbsp maple syrup
- 100 g beansprouts
- 3 carrots, shaved into ribbons
- Large handful mangetout
- 2 courgettes, cut into ribbons
- 1 tbsp minced ginger
- 2 tsp minced garlic
- 200 g frozen edamame, defrosted
- 10 g chives, finely chopped
- 50 g watercress
- 50 g crushed toasted peanuts, lime & coriander to serve
Method:
- Drain the noodles and rinse thoroughly, set aside.
- Heat the oil in a large wok over a high heat. Add the spring onions and cook 1–2 minutes or until softened and beginning to crisp.
- Meanwhile mix the tamarind, smoked chilli powder, soy, chilli oil and maple in a bowl and set aside.
- Add the beansprouts, carrots, mangetout, courgettes, ginger, garlic and edamame to the pan and fry, agitating with a spatula constantly.
- Mix in the edamame and move the vegetables to the side of the wok. Pour in the tamarind mixture and cook for 30 seconds before mixing through the cooked noodles.
- Add the chives and watercress and mix through to heat.
- Taste, it should be sweet, sour and fiery with a chilli kick.
- Serve straight away garnished with peanuts and coriander and lime wedges to serve.
Recipe and images provided by www.watercress.co.uk