It’s Tuesday lunchtime, I’m craving something naughty but know I should have something nice. One of life’s biggest hardships, why am I drawn to everything that’s bad for me? I’m a fan of BIG flavours, something robust and tantalising. That’s why my go-to food nearly always hails from Asia. The fragrant spices, the umami depths, the sweet yet salty tang… ah its all just so fricking good. I need something that is super healthy but delivers a sucker punch to the mouth at the same time. If I’m not in mild pain when eating a dish described as ‘spicy’ then whats the point?
I like a lot of chilli, so if you’re a bit of a wimp then reduce the amount. You can always add some after, if you grow a pair. The noodles and griddled lettuce in this lunchtime babe are the perfect cooling agent for the hot and spicy bean sprouts. But if that’s still too hot for you be sure to have some milk on stand-by.
- 150g dried egg noodles (or 260g fresh)
- 400g bean sprouts
- 1 small onion (sliced)
- 1 small red pepper (sliced)
- 2 birdseye chillies (chopped)
- 1tsp dried chilli flakes
- ½ tsp hot chilli powder
- Salt & pepper
- Baby gem lettuce
- Sesame oil
- Soy sauce (reduced salt)
- Fish sauce
- Start by heating up your wok (or frying pan) to a medium-high heat. Add a small amount of cooking oil (I prefer coconut) and throwing in the onion and peppers and giving them a minute while stirring.
- Get your noodles on, however the pack recommends.
- Add bean sprouts and all the chilli you can handle into the onion and peppers mix. Get stirring it up. Add a small splash of fish sauce and a glug of soy sauce. Season with plenty of pepper (and a tiny bit of salt if needed).
- Get the griddle pan on a medium-high heat.
- Drain noodles and dress with a good splash of sesame oil and season with a pinch of salt.
- Pop the lettuce on your griddle pan and start plating up the noodles and bean sprouts.
- When you have a few nicely charred bits on the lettuce remove from the pan and add to the plate and get stuck in.