- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 400 g mixture tiny vegetables, or vegetables cut into batons
- 500 g rice noodles
- 2-3 spring onions
- 1 red chilli
- about ½ tsp furikake, or sesame seeds
For the coriander pesto
- 3 tbsp blanched almonds, peanuts, cashews, or pine kernels
- 15 g fresh coriander
- 1 small clove garlic
- a pinch of dried red chilli flakes
- 3 tbsp olive oil, sunflower or groundnut oil
- a few drops of sesame oil
- a squeeze of lemon juice, (optional)
1. Make the pesto. Place the nuts in a dry frying pan and toast over a medium heat, stirring constantly, until golden. Remove from the heat and set aside to cool.
2. In the small bowl of a food processor, combine the toasted nuts, coriander, garlic and chilli flakes and process until well chopped. Slowly drizzle in the oils and lemon juice, if using, to give a smooth emulsified paste. Add some warm water if the mixture seems too stiff. Taste and adjust the seasoning as desired with salt, extra lemon, or chilli. Remove from the processor and set aside in a glass jar.
3. Bring a large saucepan of salted water to a boil. Cook each type of vegetable, one at a time, for 2-5 minutes until lightly cooked and only just tender. Use a skimmer to remove each batch of vegetables to a mixing bowl while you cook the remainder.
4. When all the vegetables have been cooked and removed from the pot, add the rice noodles and immediately turn off the heat. Leave the rice noodles to soak for 1-2 minutes, or according to the packet instructions, until they are tender but still have some bite. Drain thoroughly.
5. Return the rice noodles and vegetables to the pot and add about 2 tablespoons of the coriander pesto, plus a tablespoon of hot water, and toss to distribute evenly. Season generously with salt and pepper and divide amongst serving plates. Slice the spring onions and chilli diagonally and use to garnish the dishes, finally sprinkle with a little furikake or black and white sesame seeds. Serve warm or at room temperature.
6. Store the leftover coriander pesto in the jar in the fridge for up to about 4 days. Cover the surface of the paste with a light film of oil to help preserve it. Use as a garnish for soup if desired, or add to a dressing for salads or vegetables.
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