Please join me for round 2 of Erin's Virtual Supper Club on Tuesday the 19th May at 6PM, via Zoom! 👊🏼
Many of you expressed an interest in making Asian food (broad subject there!) and also celebrating spring, health and lighter, super-tasty cooking. So next Tuesday, we're going to make my Thai-style noodle dish, using fresh flavours that will taste delcious, fill your belly with goodness and provide that bright yet savoury balance that Southeast Asian food is so famous for.
If you fancy a something boozy to go along, I recommend a chilled glass of New Zealand sauvignon blanc or a really cold beer.
I'll send out the zoom link closer to the date. In the meantime, make sure you have the ingredients listed below. If you cannot find something in particular, substitute where you can and if you have any questions, please just give me a shout!
Ingredients
For the Thai Noodle Salad (Serves 2 - increase ingredients accordingly if cooking for more)
1 tablespoon peanut oil
250 grams beef mince (you can also use ground pork, chicken, turkey or some tofu)
200 grams rice vermicelli noodles
1/4 red onion finely sliced
2 cups of sliced green cabbage
1 large garlic clove finley sliced
1 1/2 tablespoons fresh grated ginger
1 bird'e eye chili finely sliced (more if you like it hotter!)
1/2 cup chopped fresh coriander
1 lemongrass stalk, discard any hard bits and finely chop
1/4 cup chopped fresh mint
5 fresh kaffir lime leaves finely sliced (remove the tough center stem)
1 cup of fresh chopped pineapple
For the dressing
1 1/2 tablespoons light brown sugar
2 tablesppons fish sauce
1/3 cup freshly squeezed lime juice
2 teaspoons sesame oil
2 teaspoons peanut oil
👉 Things to prep before we go live
Chop or slice any ingredients that require it beforehand
Have a large non-stick frying pan or wok ready on your stovetop
Have 2 medium bowls out - 1 to soak the noodles and 1 to toss the salad
Colander in sink to drain the noodles
Kettle full of water ready to boil
If you have tongs, they are handy for tossing the noodles which can be tricky to work with - 2 forks will also do
Chopsticks optional!
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