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Broccoli Rabe with Noodles in Thai Curry Broth


Broccoli Rabe With Noodles In Thai Curry Broth

Broccoli Rabe With Noodles In Thai Curry Broth

Broccoli rabe is traditionally used in Italian dishes. However, it works really well in Thai curries, too. If you love noodles, Thai broths and broccoli then you will really enjoy this dish.

Serves: 4

V, VG

Ingredients

Method

  • 200g dry weight brown-rice vermicelli noodles
  • 1 large onion, sliced
  • 2 tbsp minced fresh ginger
  • 4 tbsp vegan red curry paste
  • 6 cups vegetable stock
  • 2 tbsp coconut sugar
  • 4 tbsp soy sauce
  • 2 kaffir lime leaves, finely sliced
  • 1 bunch fresh Thai basil
  • 1 bunch broccoli rabe, sliced lengthways
  • 2 carrots, sliced into thin ribbons
  • 3 cup shredded red cabbage
  • 2 handful green beans, topped & tailed
  • 1 bunch baby buk choy, sliced lengthways
  • 2 sheets nori, cut into small pieces
  • 2 limes, halved, to serve
  • 2 tbsp sesame seeds, to serve
  1. Soak noodles in bowl of boiling water for 15 mins. When soft, drain and rinse.
  2. Meanwhile, heat wok over high heat. Add onion and ginger; stir-fry for 3–5 mins. Add curry paste and stir-fry for 1 min. Add stock, sugar, soy sauce, lime leaves and half the basil leaves. Simmer for 5 min. Add vegetables and nori, stir and then simmer for 2–3 mins or until brightly coloured.
  3. To serve, place half noodles into bowl. Ladle over broth and vegetables. Squeeze over lime juice and sprinkle with sesame seeds.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.