Stir-frying is good for the veggies as it results in tender-crisp vegetables that retain more nutrients than if they were boiled. One of the greatest benefits of stir-frying foods is that it uses very little oil.
Ingredients
1⁄2 a bunch of fresh coriander
3 cloves of garlic
1 thumb-sized piece of fresh ginger
1 bunch of spring onions
1 fresh red chilli
1 lime
2 carrots
1 head of broccoli
250g rice noodles
50g unsalted cashew nuts
Vegetable oil
Freshly ground black pepper
1–2 tablespoons low-salt soy sauce
1 tablespoon fish sauce/ or, make your own fish sauce: mix some soya, tamarind paste, chilli sauce, some sugar and olive oil together, adjust taste)
Directions:
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger. Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel, and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk. Cut the chicken into 1cm strips. Cook the noodles according to packet instructions, then drain and refresh under cold water.
- Drain again, toss in a little oil and put it to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Add the spring onions, carrots, and broccoli and stir-fry for a further 2 minutes. Add the coriander stalks, garlic, and ginger and cook for a further minute. Then add the cooked noodles. Keep stir-frying until the noodles are warm. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli, and the reserved coriander leaves, then serve with the lime wedges for squeezing over.