Thai Rice Noodle Stir-Fry with Eggs and Cashews

Thai Rice Noodle Stir-Fry with Eggs and Cashews

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 2, 2016.
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The secret to this recipe is to have all your vegetables prepared before you start to cook. This will ensure the freshest tasting stir-fry!

Ingredients

BOILED EGGS

  • 4 eggs

THAI RICE NOODLE STIR-FRY

  • 100g rice-stick noodles
  • 1 cabbage, thinly sliced until you have 3 cups worth
  • 1 capsicum, core and seeds removed and sliced 0.5cm

THAI SAUCE

  • 1 stalk lemongrass, bruised with the back of a knife and thinly sliced
  • 3cm piece ginger, peeled and grated or cut into thin matchsticks
  • 1/2 chilli, seeds removed and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 2 teaspoons curry spice mix
  • 1 tablespoon coriander stems, finely chopped
  • 1 kaffir lime leaf, central stem removed and thinly sliced
  • 1 1/2 cups coconut milk (shake well before opening)
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce

TO SERVE

  • 30g roasted cashew nuts
  • 3 tablespoons picked coriander leaves
  • 2 spring onions, thinly sliced

Steps

  1. full kettle to the boil.
  2. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 6 minutes. Drain and cool under cold tap. Peel and slice into quarters lengthways.
  3. In a medium, heat-proof bowl pour boiling water over noodles and use a fork to separate strands. Leave for about 6 minutes, then drain. Drizzle with a little oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
  4. Heat a drizzle of oil in a pot on medium heat. Fry lemongrass, ginger, chilli and shallot for 4–5 minutes, until soft and fragrant. Add curry spice mix, coriander and kaffir lime and cook for 30 seconds, stirring constantly. Add all remaining Thai sauce ingredients, reduce heat to low and simmer for 5 minutes.
  5. Heat a drizzle of oil in a large fry-pan (or wok) on mediumhigh heat. Stir-fry cabbage and capsicum for 3–5 minutes, until tender but still slightly crunchy. Add noodles and continue to cook a further 2 minutes, using tongs to mix and combine vegetables and noodles
  6. Add Thai sauce to pan with vegetables and noodles, mix to combine and remove from heat.
  7. Divide Thai rice noodle stir-fry between bowls. Top with boiled eggs, cashew nuts, coriander and spring onions.

Nutritional Information

Energy 2648 kj
633 kcal
Protein 20.4g
Carbohydrate 51.8g
Fat 38.2g