Chilli Vegetable Noodle Bowl with Ginger & Lemongrass Broth

Try this delicious recipe – it’s ideal as a quick, warming, home-from-work supper or easy weekend lunch.3 tbsp Bottlegreen Ginger & Lemongrass Cordial
600ml (1 pint) hot vegetable stock
150g (6oz) fine egg noodles
1 tbsp stir-fry oil or olive oil
1 garlic clove
1 large leek, thinly sliced
1 red or yellow pepper, deseeded and thinly sliced
1 courgette, thinly sliced
2 heads pak choi or ½ head Chinese leaves, shredded
1/2 fresh red chilli, deseeded and thinly sliced
1 tsp Thai red curry paste
Salt and freshly ground black pepper
Chopped fresh coriander, to garnish

1 Add the Ginger & Lemongrass Cordial to the vegetable stock in a large bowl. Add the egg noodles. Soak for 4-6 minutes, or according to pack instructions.

2 Meanwhile, heat the oil in a wok or large saucepan. Stir-fry the garlic, leek, pepper and courgette for 3-4 minutes. Add the pak choi or Chinese leaves and chilli and stir-fry for another 2-3 minutes.

3 Add the soaked noodles with the stock to the wok or frying pan. Stir in the Thai red curry paste. Heat until just simmering. Season to taste with salt and pepper. Ladle into bowls and serve, garnished with chopped fresh coriander.
SERVES 2
Cook’s Tip: Add chunks of tofu, cooked chicken or prawns to make the dish more substantial.

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