There is nothing more satisfying than tucking into a bowl of noodles… who’s with me?
A really quick + easy weeknight dinner, full of deliciousness! Most of the ingredients in this dish you would typically have on hand – so you can make spare of the moment.
If you don’t have kai lan, you can swap out for snow peas, or any asian green.
125g rice vermicelli
375ml vegetable stock
300g frozen vegetarian chicken pieces *gluten free
2 tbsp sesame oil
1 brown onion, thinly sliced
2 garlic cloves finely diced
1 tsp grated ginger
2 carrots, cut into thin batons
small yellow pepper, cut into strips
3-4 pieces kai lan, cut into batons (same length as the carrots) + leaves
2 tbsp mild curry powder
2 tbsp organic tamari
4 green onions, sliced
1/4 cup unsalted, roasted cashews
Pour the vegetable stock into a saucepan and bring to the boil. Remove from heat. Add the vermicelli, stir through. Cover and leave (stirring occasionally) to soak.
Heat 1 tbsp sesame oil in a frypan, over medium – high heat. Cook the onion until translucent. Add the garlic + ginger. Stir through.
Add the remaining sesame oil to the frypan. Add the vegetarian chicken, carrots, yellow pepper, kai lan stalks + curry powder. Cook until the vegetables are slightly tender (but still firm).
Add tamari, green onions, soaked noodles, kai lan leaves + toss to combine. Cook + stir until noodles are coated. Sprinkle with cashews.
Serve in noodle bowls with chopsticks.
Scatter with fresh coriander.