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For satisfying and uncomplicated eating, build a bowl of flavour from scratch with these mouth-watering recipes from Pippa Middlehurst’s book, Bowls and Broth
ROASTED BROCCOLI DRUNKARD’S NOODLES
Serves 2 Preparation time 30 minutes Cooking time 20 minutes
“Drunkard’s noodles are said to have begun life as an aromatic meat-based stir-fry, commonly served with alcohol in Thai drinking circles, and so were called pad kra-pao, aka drunkard’s stir-fry. Later, noodles were added, drunkard’s noodles were born and have since become popular around the world.”
INGREDIENTS
• 100g/4oz long-stemmed broccoli
• 3 tbsp vegetable or rapeseed oil
• 200g/7oz dried wide rice noodles
• 1 tbsp sesame oil
• 3 cloves garlic, peeled and sliced
• 1 large red chilli, sliced
• 1 red bird’s eye chilli, sliced
• 1 tsp sea salt
• 200g/7oz large shell-on tiger or king prawns
• 1 tbsp Shaoxing rice wine
• ½ red onion, peeled and finely sliced
• ½ red pepper, deseeded and finely sliced
•A handful of fresh Thai basil leaves