Roasted broccoli drunkard’s noodles
SERVES 2 INGREDIENTS
■ 100g long-stemmed
broccoli
■ 3 tbsp neutral oil
■ 200g dried wide
rice noodles
■ 1 tbsp sesame oil
■ 3 garlic cloves,
sliced
■ 1 large red chilli,
sliced
■ 1 red bird’s-eye
chilli, sliced
■ 1 tsp sea salt
■ 200g large shell-on tiger or king prawns (jumbo shrimp)
■ 1 tbsp Shaoxing
rice wine
■ ½ red onion,
finely sliced
■ ½ red pepper,
finely sliced
■ 1 handful of Thai
basil leaves
FORTHE SAUCE
■ 3 tbsp Thai oyster
sauce
■ 1 tbsp Thai fish
sauce
■ 1 tbsp Thai thin
soy sauce
■ 1 tbsp light brown
sugar
■ ½ tsp dark
soy sauce
■ 2 tbsp warm
water 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
2
Place the broccoli on a baking sheet and rub with 1 tablespoon of neutral oil.
3
Roast in the oven for 15-20 minutes or until slightly charred. Remove and set aside.
4
Meanwhile, soak the rice noodles in boiling water for 15 minutes until softened but still al dente. Strain and rinse under cold water to stop them sticking. Add the sesame oil and toss to coat.
5
With a pestle and mortar, bash the garlic, chillies and salt to form a chunky paste.
6
Combine the ingredients for the sauce with 2 tablespoons of warm water. Stir to dissolve the sugar.
7
When you’re ready to cook, heat 2 tablespoons of oil in a wok over a high heat. Add the garlic-chilli paste and stir quickly for 20 seconds. Add the prawns and stir to coat in the garlic and chilli. Add the rice wine and allow to bubble for 1-2 minutes. Add the broccoli, red onion and pepper, keeping everything moving in the wok.
8
Cook for 1 minute before adding the softened noodles. Toss everything together, add the sauce and mix well to coat. Cook for a further 2-3 minutes or until the sauce is reduced slightly and absorbed.
9
Remove from the heat and throw in the Thai basil leaves. Toss through the noodles until wilted and serve.