Broccolini with Gluten Free Rice Noodles
There are lots of ingredients in this, however if you couldn’t be bothered making the spice paste yourself, you can use a commercial Thai curry paste instead.
This dish usually uses coconut milk, however due to my current dietary restraint of ‘no fats’, I am using 100% natural coconut milk, no additives. The consistency of the dish changes somewhat due to this and is more watery than creamy, but it still has all the flavours. Delicious!
For those of you who have no problem digesting fats then use coconut milk or cream if you like. Both really yummy and I miss them!
600 grams (trimmed weight) of broccolini or sprouting broccoli
½ medium sized Wombok (Chinese cabbage) finely sliced
3 baby capsicums (peppers – not hot) one in each colour, red, orange and yellow (sliced)
1 tbsp olive or vegetable oil
1 tsp palm sugar
7 Kaffir lime leaves
400 ml coconut water (or coconut milk or cream)
400 g wide rice noodles (or rice sticks)
2 tbsp sesame oil
3 tbsp lime juice
2 tbsp shredded or chopped coriander leaves
2cm piece of galangal (or fresh root ginger), peeled and chopped
1 ½ lemongrass stalks, outer layer and tough ends removed, roughly sliced
1 garlic clove, chopped
½ shallot, roughly chopped
3 tbsp fresh mint, chopped
½ tsp cumin seeds, finely ground
Grated zest of one lime
Juice of one lime
15 g bunch of coriander (with stalks and roots), chopped
2 tbsp olive or vegetable oil
Start by making the spice paste. Place all the ingredients for the paste into a small food processor bowl and blend to a paste. You may need to scrape the mixture down a few times or add a little extra lime juice or oil to make it rich looking a creamy smooth. Set the paste aside for now.
Trim any leaves from the broccolini and divide into long florets.
In a medium saucepan add the Spice Paste and cook stirring for about 2 minutes. Add the palm sugar, lime leaves and coconut water. Bring to the boil, then turn down the heat and simmer gently for 5 minutes.
Steam the broccolini (whichever way you choose) for 1 – 2 minutes and drain. Drizzle the sesame oil over the broccolini.
Bring a kettle of water to the boil. Add the Wombok to a colander and pour water over the Wombok to blanch it and drain well.
Bring one medium saucepan of water to the boil. Add the rice noodles and cook for about 3 to 5 minutes (check the instructions on the packet as cooking instructions may very). Drain in a colander. Rinse the noodles briefly under hot water and drain well.
Divide the noodles and Wombok into 6 equal portions and place into warmed wide bowls and top with the warm broccolini. Spoon 3 to 4 tablespoons of the sauce per portion over and around the broccolini, and finish with the coriander.