Celebrity Chefs Gordon Ramsay

Noodles with Chilli and Ginger

Written by admin

Asian recipes are sometimes the easy to make dinners and some of the easiest are made with noodles. This recipe uses those fine type dried into flattened nest

Looking for an easy Noodles with chilli, ginger and lemongrass recipe? Learn how to make Noodles with chilli, ginger and lemongrass using healthy ingredients. Asian recipes are sometimes the easy to make dinners and some of the easiest are made with noodles. This recipe uses those fine type dried into flattened nests offered in Asian grocery stores. They can be packed a little less tightly than the ones that come in round nests or sticks in other supermarkets, meaning that they will be even better at expanding and puffing up. If you prefer not to fry the noodles, you can simply rehydrate them according to the packet instructions.

 

Noodles with Chilli and Ginger

Ingredients

  • Olive oil, for frying
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3cm piece of fresh root ginger, peeled and grated
  • 1 lemongrass stick, bashed and cut in half
  • 1 kaffir lime leaf
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • 500ml vegetable or chicken stock
  • 150ml coconut cream
  • Fish sauce, to taste
  • 250ml vegetable or groundnut oil, for deep-frying
  • 150g rice vermicelli noodles
  • Sea salt and freshly ground black pepper
  • Coriander leaves and sliced red chilli, to garnish

Instructions

  1. Heat a saucepan over a medium heat and add a little oil. Fry the onion for 3–4 minutes until soft, then add the garlic, chilli and ginger and fry for a further 2 minutes until the garlic is soft.
  2. Stir in the lemongrass and lime leaf. Sprinkle in the spices, being careful not to burn them, and immediately add the stock and coconut cream. Season with fish sauce, salt and pepper. Bring to the boil, then lower the heat and simmer gently for 10–15 minutes until the sauce is slightly thickened, aromatic and flavorful. Taste and adjust the seasoning as necessary, adding more fish sauce if needed.
  3. To make the noodles, heat the vegetable oil in a large wok or wide, high-sided frying pan until it reaches 170°C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds. Drop small handfuls of the noodles into the hot oil (stand back as they will expand rapidly as soon as they hit the heat). As soon as they puff out, turn them over with kitchen tongs, and cook on the other side for 1 minute. Do not allow them to color at all. Remove, drain on kitchen paper and repeat with the remaining batches of noodles.
  4. Place the noodle nests in 2 wide serving bowls. Remove the lemongrass and lime leaves from the sauce, then spoon it around the noodles. The underside of them will absorb some of the sauce, but the top will remain crisp and crunchy. Serve garnished with coriander leaves and chilli.

http://seemecook.com/2013/07/gordons-easy-to-make-dinners.html

 

About the author

admin