Thai Noodles

by Jack

Serves 2

This recipe can be eaten cold as a salad or hot as a stir fry. You could also add tofu or tempeh to the dish.

200g of rice vermicelli noodles
2 tbsp of crushed peanuts
1 cm of fresh ginger, grated
1 garlic clove, sliced
4 spring onions, sliced
2 baby bok choy, separate leaves from stalks
1 sweet green chilli
Bunch of enoki mushrooms
Button mushrooms
2 stalks of celery, sliced
Fresh coriander to serve
olive oil for frying

Sauce
2 tablespoons of light soy sauce
1 teaspoon of sesame oil
1 teaspoon of Kecap Manis



Firstly prepare the noodles by soaking in boiling water for a few minutes, then drain and set aside.

Heat a wok or large frying pan over a high heat and drizzle in some olive oil.

Add the bok choy stalks, celery, button mushrooms, spring onion, ginger, garlic, chilli, peanuts then stir in a dash of water and put a lid on the wok and let the veggies soften a little.

Add the bok choy leaves and continue cooking, while stirring so the bottom of the pan doesn’t burn.

Stir through the Enoki, noodles and sauce ingredients taking care not to break up the noodles.

Serve with fresh coriander

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