• Ingredients
• 1 tbsp vegetable oil
• 1.5 litres(6 cups) vegetable stock
• 300 gm rice noodles
• 100 gm carrot, cut into thin matchsticks
• 1 tbsp lemon juice
• Chopped spring onions
• salt and pepper, to taste
Spice Paste:
• 1small onion, chopped
• 2garlic cloves, chopped
• 1 tsp chopped ginger
• 1 tsp ground cumin
• ½tsp ground turmeric
• 1pinch asafoetida powder
• 1long green chilli, deseeded, chopped
• 200 gm tomatoes, chopped
Method:
To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped. Add the tomatoes and process until combined.
Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes. Drain and refresh in cold water. Drain again and set aside.
Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender. Add the lemon juice and season to taste.Add spring onions.
Divide the noodles between bowls and top with vegetable. Ladle the stock and vegetable over the noodles.
• 1 tbsp vegetable oil
• 1.5 litres(6 cups) vegetable stock
• 300 gm rice noodles
• 100 gm carrot, cut into thin matchsticks
- 1 green capsicum, thinly sliced
- 100gm beans (cut diagonally)
• 1 tbsp lemon juice
• Chopped spring onions
• salt and pepper, to taste
Spice Paste:
• 1small onion, chopped
• 2garlic cloves, chopped
• 1 tsp chopped ginger
• 1 tsp ground cumin
• ½tsp ground turmeric
• 1pinch asafoetida powder
• 1long green chilli, deseeded, chopped
• 200 gm tomatoes, chopped
Method:
To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped. Add the tomatoes and process until combined.
Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes. Drain and refresh in cold water. Drain again and set aside.
Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender. Add the lemon juice and season to taste.Add spring onions.
Divide the noodles between bowls and top with vegetable. Ladle the stock and vegetable over the noodles.
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