Thai Vegetable Noodles

Noodle dishes are everywhere in Thai cooking, and there are as many versions as there are cooks. This is a vegetable one — quick, bright, and easy to vary. Throw in yellow pepper, snow peas, whatever is in the drawer.

Serves 2 to 3

Ingredients

7 oz rice stick noodles
1 red onion
1 small carrot
1 cup shredded cabbage
1 red bell pepper
3–4 cloves garlic
1–2 tablespoons chili sauce
2 teaspoons brown sugar
2 tablespoons sunflower oil
2 tablespoons soy sauce

To finish

Fresh cilantro

Method

Put the noodles in a wide bowl and cover with hot water. Let them soften — 10 to 15 minutes is usually enough. They should bend easily but still have some resistance; they will finish cooking in the pan. Drain and set aside.

Prep everything before you turn on the heat. This cooks fast and there is no time to chop midway.

Cut the bell pepper, carrot and cabbage into long thin strips. Slice the red onion into half-moons. Mince the garlic.

Heat the oil in a deep pan or wok over high heat. Add the garlic and cook for 30 seconds, until fragrant but not colored.

Add the onion and the brown sugar and cook until the onion softens and the sugar starts to caramelize at the edges.

Add the strips of pepper, carrot and cabbage. Stir-fry for 4 to 5 minutes — you want them tender but still with bite.

Add the drained noodles, then the soy sauce and chili sauce. Toss everything together and cook for another 4 to 5 minutes, until the noodles have taken on the sauce.

Take the pan off the heat. If you like, cover and let it rest for 3 to 4 minutes — the noodles absorb the last of the sauce.

Transfer to a serving plate and scatter with fresh cilantro.