Fresh and summery. That’s what this is. All of the greens in this are from my garden and so I feel really happy showing you all this wonderful picture.
Here’s how you can make it:
– 1 lemongrass stalk, chopped
– 3 shallots
– 3 garlic cloves
– 1/2 green chilli
– 1/4 cup soy sauce (low salt)
– 1/2 lime, juiced
– 1 tsp rice wine vinegar
– vermicelli rice noodles, cooked
– leafy greens
– crunchy veg
– basil & coriander
– bean sprouts
To make, add the lemongrass, shallots, garlic, chilli and 1/4 cup water in a food processor. Blend together until a paste forms. Add to a wok and heat until fragrant.
Add in the beansprouts and crunchy veg (I used capsicum and julienned carrot), cooking until soft.
Use some tongs to mix in the rice noodles, before adding in the sauce ingredients. A few grinds of pepper is nice here, too.
Remove from the heat and stir through the coriander, basil and the leafy greens. Serve immediately.