Spring roll noodle bowl

I love assembling this bowl of aromatic herbs, chopped roasted peanuts, sliced mango and colourful veggies on a bed of vermicelli. It’s basically a giant spring roll without the wrapper. Perfect for when you’re feeling too lazy to roll.

The veggies, herbs & mango

Total time: 15 minutes

A small piece of ginger
Lettuce, kale, spinach or broccoli (I used kale here)
Carrot
Cucumber or zucchini (I used zucchini)
Mango
Basil and mint leaves

1. Chop the greens.
2. Chop the carrot into thin strips.
3. Slice the cucumber or zucchini into thin strips.
4. Slice the mango.
5. Chop the ginger finely.
6. Set aside.

The lemongrass (optional)

Total time: 15 minutes.

1. Remove the tough outer leaves from the lemongrass stalk and cut off the bulb.
2. Boil the remaining portion of the lemongrass for about 5 minutes.
3. Remove from the pot. When it’s cool enough to touch, slice the lemongrass thinly.
4. Because the slices are still hard and fibrous, blitz them in a blender for a few minutes until they become finer.
5. You’ll be sprinkling them into the stir fry.

The sauce

Total time: 5 minutes

3 tbsp of tahini
3 tbsp of peanut butter
1.5 to 2 tbsp of tamari or soy sauce
Hot sauce (I combined a Thai chili sauce and Taiwanese chili bean sauce)

Combine all the ingredients in a bowl.

the noodles

Total time: 10 minutes

1. Bring a small pot of water to a boil and add the noodles.
2. Vermicelli cooks quickly, about 3 to 5 minutes.

the stir fry

Total time: 10 minutes

Coconut, avocado or sesame oil (I used avocado)*

1. While the water is boiling, heat a fry pan with oil.
2. Check on the noodles. When they are done, drain and set aside.
3. Toss the veggies into the pan with the ginger.
4. Add the lemongrass (optional).
5. Pour in the sauce. You might want to add some water if you prefer more liquid.
6. Stir-fry for 3 to 5 minutes.
7. Add the noodles and stir-fry for about another minute.
8. Add the basil and stir gently until the basil starts to wilt.

* Not sure what oil to cook with? Here’s a handy cheat sheet (infographic).

Serve with mango and sprinkle the peanuts. Garnish with lime juice and mint leaves. If you have leftover peanut chili sauce, feel free to drizzle it over the bowl. Or pour a few drops of citrus-infused ponzu sauce.