I am not ashamed to admit that my ideal sort of Saturday gathering is a good brunch or lunch with friends. OK, I am partial to a great cocktail party too but when else do we get to pile our plates with cheesy quiches, buttery pastries and a side dish of a great company?
This week’s recipe is no-nonsense, quick to prepare and will definitely appeal to your health conscious friends. It is a different sort of brunch dish that is delicious eaten hot or cold, perfect for this time of year when the weather is somewhat bipolar. It can also be made in advance and be kept in the fridge overnight. All very happiness-inducing.
Ideal for sharing
250 grams rice noodles
250 grams julienne/ shredded courgette (using a mandoline or sharp knife)
180 grams julienne/ shredded carrots (using a mandoline or sharp knife)
1 fresh red chilli, thinly sliced
3 tablespoons sesame oil
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
4 medium cloves fresh garlic, thinly sliced
A handful of fresh coriander to garnish (optional)
Cook the rice noodles for the time specified, drain in cold water and set aside.
Wash the courgette and carrots and, using a sharp knife or mandoline, cut the vegetables into thin julienne strips.
Heat both the olive and sesame oil in a wok or large, deep skillet.
Fry the garlic until they turn a nice golden colour and add the red chilli. After the chilli has had about 30 seconds to sauté, quickly add the courgette and carrots in the same wok (or skillet) and sauté for about 5 minutes on a high flame.
Add the salt, sugar and chopped coriander and mix well. Add the noodles to the same wok (or skillet) and mix thoroughly with the sautéed vegetables to ensure the flavours infuse into the noodles. Serve with a nice chilled glass of white wine.
Note: if you fancy a little heat, why not drizzle a bit of chilli oil or sauce over the noodles…delicious!