Quick fixes
Creator: Paul Oxnard is an Aramark executive chef working on special projects.
He describes this dish as a really simple favourite, which he discovered while working at James Madison University in Virginia as part of Aramark's international chef exchange programme. "I was taken to a Thai restaurant and thought this recipe was so good and so full of subtle flavours that I wanted to share it with everyone back home."
Ingredients
(serves six)
1 pint vegetable stock
400ml tin of coconut milk
1 clove garlic, finely sliced
1 small red chilli, finely diced
50g shallots, finely diced
25g root ginger, finely chopped
2 kaffir lime leaves, finely shredded
1 stick of lemon grass crushed and finely sliced
50ml vegetable oil
100g sweet potato, finely sliced
100g yellow peppers, finely sliced
250g fresh egg noodles
1 pint boiling water
20g fresh mint, finely shredded
20g basil, finely shredded
20g chervil, finely shredded
20g lemon balm, finely shredded
Salt
Method
Reduce vegetable stock by half. In a separate pan, reduce coconut milk by half and then combine together. Place garlic, chilli, shallots, ginger, kaffir lime leaves and lemon grass in pan and saut‚ together on a very low heat in about 20ml of oil to allow the flavours to infuse.
In another separate pan, saut‚ sweet potatoes and yellow peppers in about 30ml of oil until just cooked. Place fresh egg noodles in boiling water and soak until soft.
To assemble, add potatoes, peppers, garlic, shallots and ginger to the coconut reduction. Stir in the fresh herbs. Season to taste. Serve noodles in a deep bowl and pour the sweet potato mixture on top - it should have the consistency of a soup.
