Noodle Soup with Pak Choi and Lemongrass

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe

Servings: 4

Ingredients

350 g/12 oz moong bean noodles
300 g/10 oz pak choi, shredded finely
150 g/5 oz beansprouts
2 banana shallots, thinly sliced
6 spring onions, white and green parts sliced diagonally
2 lemongrass stalks, crushed with the flat of a knife blade
350 g/12 oz mung bean noodles
3 cm piece fresh ginger, finely chopped
2 red chiles, seeds in, finely sliced
5 cloves garlic, finely chopped
100 ml/1/2 cup soy sauce
20 ml/4 tsp maple syrup
2 litres/68 oz vegetable stock
juice of 1 lime
1 tbsp fresh coriander, roughly chopped
1 tbsp fresh Thai basil, roughly chopped
2 tbsp peanut oil

Method

1. Pour the stock into a large saucepan with a lid and and add the crushed lemongrass. Place over a medium heat and bring to a simmer. Reduce the heat, place the lid on the pan and simmer for a further 5 minutes. Turn off the heat and set to one side whilst you prepare the other ingredients.

2. Cook the noodles in accordance with packet instructions. Once they are cooked, drain them, rinse them in cold water, drain again and set to one side.

3. Place a large wok over a high heat and when hot add the oil. As soon as the oil being to shimmer add the shallots and cook for 2 minutes, stir frying vigorously, before adding the garlic and ginger. Cook for a further 2 minutes, continuing to stir fry vigorously to make sure the garlic does not burn.

4. Remove the lemongrass from the stock and add the stock to the wok. Add the soy sauce and maple syrup. Stir and bring to a simmer. Add the pak choi, beansprouts, spring onions and cooked noodles. Bring back to a simmer and then remove from the heat. Stir in the coriander, Thai basil and lime juice and serve whilst steaming hot.

From circusgardener.com