Meals and Courses

  • 2 tablespoons miso paste
  • 1 tablespoon dark soy sauce
  • 1.4 litres (2½ pints) vegetable stock
  • 150 g (5 oz) dried thin rice noodles
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 1 tablespoon sesame oil
  • ½ red bird’s eye chilli, deseeded and finely chopped
  • 175 g (6 oz) sugar snap peas, diagonally sliced
  • 2 shallots, finely chopped
  • 125 g (4 oz) baby corn, roughly sliced
  • 6 tablespoons chopped coriander
  • 2 spring onions, finely sliced, to garnish

Put the miso paste, soy sauce and stock into a large saucepan and bring to the boil. Reduce the heat, add the noodles and ginger and simmer for 5 minutes.

Meanwhile, heat the oil in a wok or large frying pan, add the chilli, sugar snap peas, shallots and baby corn and stir-fry over a medium-high heat for 5 minutes until softened.

Transfer the vegetable mixture to the pan with the stock and noodles, add the coriander and stir through. Serve in warmed serving bowls, garnished with the spring onions.

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