December 18, 2021
From Veggie Vision
334 views


This dish has become a takeaway and ready-meal favourite, but it is easy to make your own – then you know exactly what you’re eating. Once you’ve prepared all the vegetables, this is ready to eat in 20 minutes. Tamarind paste is available in jars.

100g bean sprouts

PREP 15

COOK 20

SERVES 2

2½ tbsp soy sauce or tamari

2½ tbsp unrefined or light brown sugar

2 tbsp tamarind paste mixed with 1 tbsp water, or 3 tbsp lime juice

200g flat rice noodles

Vegetable oil, to fry

150g broccoli florets, cut into small pieces

3 medium garlic cloves, peeled and crushed

1 red chilli, deseeded and thinly sliced

3 spring onions, thinly sliced

50g roasted cashew nuts, roughly chopped

To serve

Handful of coriander leaves

Lime wedges

Put the soy sauce, sugar and the tamarind mixture or lime juice in a small saucepan and place over a medium heat. Warm through until the sugar dissolves completely, then remove from the heat.

Soak the noodles in hot water for 5–7 minutes until tender, but not completely soft.

Put 2 tablespoons of vegetable oil into a large frying pan and place over a high heat. Add the broccoli, garlic, bean sprouts and most of the chilli and spring onions – set some aside for later. Stir-fry for 2 minutes until the garlic is aromatic, taking care not to let it burn.

Drain the noodles and add them to the pan with the chopped cashew nuts, tossing them with the vegetables and separating any noodles that are sticking together. Add the soy sauce mixture and cook for another 3–5 minutes, tossing occasionally, until the noodles have soaked up most of the liquid and are tender. Taste and, if necessary, adjust the seasoning with more tamarind or soy sauce.

Plate up the noodles with the remaining spring onions and chilli scattered over the top and garnish with coriander leaves. Serve immediately with lime wedges on the side.

In LINDA MCCARTNEY’S FAMILY KITCHEN, Paul, Mary and Stella have re-imagined Linda’s classic recipes, bringing them up to date for the modern, plant-based cook. Because how we eat is changing….. and a plant-based diet can reduce an individual’s carbon footprint from food by up to 73 per cent.

Seven Dials publish LINDA MCCARTNEY’S FAMILY KITCHEN by Linda, Paul, Mary and Stella McCartney in hardback at £26. 




Source: Veggievision.tv