Thai Noodles
These noodles come together so quickly, they are fresh, spicy, packed with umami, and light for a healthy lunch or the perfect summer dinner. As always you can swap out the aubergine for your favourite veg, or add tofu or chicken to make it more filling.
Ingredients
- 1 Aubergine
- 1 cucumber
- 2 spring onions
- 3 blocks dried noodles see notes for recommendation
- 2 tbsp soy sauce
- 2 tbsp Megachef mushroom sauce
- 2 tbsp Yum Phrik plus extra to taste
- 2 tbsp coriander
Instructions
- Put 2L water on to boil
- Slice aubergine into 2 inch strips. Toss with 1 tbs Yum Phrik. Airfry for 10 minutes.
- Add noodles to boiling water. Cook for 3 minutes or until tender.
- While noodles are cooking, slice cucumber into thin strips. Thinly slice spring onion. Thinly slice coriander.
- Drain noodles and toss with soy sauce, yum phrik and mushroom sauce.
- Arrange aubergine and cucumber over noodles. Sprinkle with coriander and spring onions.
- Add more Yum Phrik to taste.
Notes
Thick wavy noodles work great here, I recommend Taiwanese style sliced noodles, available at Amazing Oriental.
