“I love this dish. It really celebrates the freshness and flavour of Southeast Asian cookery. All the elements are lightly poached in the one pan, creating a simple dish packed full of flavour,” says Michael Caines.
- 20g fresh ginger, peeled and halved
- 1 red chilli
- 1 lemongrass stalk
- 3 garlic cloves, crushed
- 800ml vegetable stock
- 2 star anise
- 1 pak choi, large
- 50g shiitake mushrooms
- 50g Chinese leaf
- 180g egg noodles, fresh
- 30g water chestnuts, sliced
- 1 tsp light soy sauce
- 1 tsp fish sauce (optional)
- 3 sprigs of Thai basil
- 3 spring onions
- 1 tsp sesame oil (optional)
- 1 lime, cut into wedges
- To begin, grate one half of the ginger and finely slice the other. Chop the chilli into thin slices, smash the lemongrass with a rolling pin then place in a saucepan with the garlic, ginger and half of the sliced chilli.
- Pour over the vegetable stock, add the star anise and bring to the boil. Simmer for 20 minutes.
- While the stock is cooking, prepare the vegetables. Cut the pak choi into quarters, slice the shiitake mushrooms and shed the Chinese leaf finely.
- Cook the noodles according to packet instructions.
- Pass the stock through a sieve and place back in the pan. Return to the boil, add the vegetables and the rest of the chilli. Cook for 3 minutes before adding the noodles and water chestnuts. Season with the soy sauce and a little fish sauce, if desired.
- Add the picked Thai basil, slice the spring onion finely and sprinkle over the top. Finish with a little sesame oil and serve with wedges of lime
Recipe by Michael Caines, courtesy of greatbritishchefs.com