So simple, so good: rice noodles, pak Choi, and deliciously aromatic ginger, curry paste, and
Linseed oil all mingle splendidly in this Asian concoction. Broccoli joins the assembled ranks of delicious ingredients to add a nice crunch- and a little green goodness-to the noodles.
For The Sauce
5 tbsp soy sauce
1tbsp rice vinegar
1tbsp curry paste
½ tsp linseed oil
Pinch of chilli powder
2 tbsp finely chopped spring onion greens
For the noodles
½ small pak Choi, about 80g (2 ¼ oz)
1 tbsp coconut oil
80g (2 ½ oz) broccoli florets
Freshly ground black pepper
80g (2 ½ oz) rice noodles
½ tsp finely grated fresh root ginger
1.To make the sauce, add all the ingredients to a screw-top jar.
Close the lid firmly and shake vigorously until the ingredients are well combined. Set aside.
2.Finely chop the pak Choi. Heat the oil in a pan and sauté the broccoli until it’s just cooked. Season with the salt and pepper and set aside.
3.Cook the noodles in salted water according to the packet instructions. Add the pak Choi shortly before the end of the cooking time. Drain the noodles and pak Choi in a sieve, plunge into cold water, then drain again, and return to the pan, add the sauce and heat everything through again. Fold in the broccoli and ginger, then transfer to your lunchbox.
Authors Jérôme Eckmeir