Bok Choy, Sweet Potato and Coconut Noodles

Serves 2

Ingredients

6 coriander stalks and roots, chopped
2 teaspoons of ground turmeric
2 large garlic cloves, chopped or minced
2 lemongrass stalks, bashed and chopped
2 bird’s eye chillies, or equivalent
2 tablespoons of quality vegetable/nut oil
thumb-sized knob of ginger, peeled
– – –
1 400mL tin coconut milk
1 small sweet potato
1 head bok choy (or pak choy)
juice of a lemon or lime
2 tsp mirin
1 Tbsp fish sauce (optional)
rice noodles (thick or thin) around 100gm
mint and the coriander leaves

Summary

With a quick lemongrass and coriander paste, a handful of veggie box basics are suitably transformed. It’s bright, comforting and almost a laksa, although this would be great over rice as well. Consider adding your favourite tofu or seafood if you’re of the pescatarian persuasion.

With thanks to Nigel Slater, coming up with winning kitchen tips. This serves 2 people, though the paste is enough to make double.

Bok Choy, Sweet Potato and Coconut Noodles

In a food processor, blitz together the ingredients to form a spicy paste. That’s the coriander bottoms, turmeric, garlic, ginger, lemongrass, chilli and oil. Fresh turmeric (which is around at the moment!) can be used instead of ground, and galangal can replace the ginger if you happen to have that too.

Put half of the paste in a pan (his quantities here make twice as much as needed – yay, paste for next time) and gently fry for a few minutes. Stir it so it doesn’t burn, then add the tin of coconut milk and the bite-sized veggies. Simmer for another few minutes.

Meanwhile, bring a pot of water to the boil and cook the rice noodles for a good 5 minutes until soft. or follow the instructions on the pack.

Amp up the flavours even more with the mirin, fish sauce and lemon or lime juice. Give it a taste test! Pop your noodles in a bowl, add the juicy veggies, and top with mint and coriander leaves.