FRIED BÁNH CANH NOODLES WITH PURPLE SPROUTING BROCCOLI

Ingredienser

400 g (14 oz) Homemade Bánh Canh Noodles (page 198) or 2 x 200 g (7 oz) packets of fresh udon noodles

2 tablespoons perilla sauce or 1 tablespoon soy sauce or Homemade Vegan Fish Sauce (page 193)

1 tablespoon maple syrup

1 teaspoon cider vinegar or black vinegar

3 tablespoons rapeseed (canola) oil

2 small round shallots, sliced

1 tablespoon vegetarian oyster sauce or ½ tablespoon black bean sauce pinch of freshly ground black pepper

4 garlic cloves, finely chopped

100 g (3½ oz) purple sprouting broccoli

50 g (1¾ OZ) bean sprouts

1 red chilli, sliced (optional)

2 tablespoons gim (Korean seasoned seaweed)

Japanese chilli flakes (optional)

Vejledning

Cook the homemade noodles in boiling water or submerge the udon in boiling water for 5 minutes, then drain and rinse well. Set aside in a colander. In a small bowl, mix together the perilla sauce, maple syrup and vinegar. Set this seasoning mix aside. On a medium-high heat, in a wok or large frying pan (skillet), add 2 tablespoons of the oil and the shallot. Stir-fry until golden then add the noodles. Count to 40 to let the noodles sear, then gently flip them with a thin spatula and count to 40 again to sear the other side. Drizzle the noodles with vegetarian oyster sauce and season with the black pepper. Stir-fry gently for 2-3 minutes then set aside onto a platter or divide onto plates. In the same pan, add the remaining oil, bring to a high heat and add the garlic. As soon as it turns golden, add the purple sprouting broccoli. Let it sit for 20 seconds, then splash in 50 ml (1¾ fl oz) of water to steam the broccoli, add the seasoning mix and stir-fry for 2 minutes before adding the bean sprouts and red chilli slices, if using, and stir-fry for another minute until the bean sprouts have wilted

a little. Remove from the heat and dish up on top of the noodles. With a pair of chopsticks, weave the stir-fry into the noodles and then sprinkle with gim and Japanese chilli flakes, if using. Serve immediately.