When you see Meera Sodha’s name attached to any vegan recipe, you can be assured it is fresh, flavorful and interesting. I was especially interested to discover how the bitterness of the radicchio and tartness of the tamarind paste tasted in the end product. I can assure, you it was delightful. Meera’s version included tofu, and since I avoid tofu, I have replaced it with portobello mushrooms in my version.
- 400 g wide, flat rice noodles (purchase the widest you can find)
- 12 Tbsp coconut aminos or tamari sauce
- 2 Tbsp tamarind paste
- 2 Tbsp maple syrup
- 4 large portobello mushrooms, cleaned and cut into 2 cm cubes
- 3 Tbsp corn starch or arrowroot
- Rapeseed oil
- 4 garlic cloves or 2 small shallots, peeled and finely sliced
- 3 bird’s eye chilies, finely sliced (reduce if you prefer less spice)
- 500g or 1 lb. tenderstem broccoli (baby broccoli or broccolini), stalks cut into 1 cm pieces at an angle, tops left whole
- 1 large head radicchio, core removed, cut into thin strips
- 1 bunch Thai basil leaves (around 20 g)
- 2 limes, cut into quarters
- Prepare noodles according to package directions, rinse and cover with cold water, separating them and set aside
- Mix the coconut aminos, tamarind and maple syrup in a small bowl then set aside.
- In a shallow bowl, toss the mushroom cubes in corn starch until coated.
- Add oil to a large frying pan, fitted with a lid and heat over a medium cooktop setting.
- When the oil is hot, add the mushroom pieces, turning them regularly, for a couple of minutes, until crisp and golden all over. Use tongs to transfer to a plate lined with kitchen paper.
- Drain the noodles well in a colander.
- While noodles drain, saute the garlic/shallots and chilli for a minute in the large frying pan, then add the chopped broccoli.
- After a few minutes, add the radicchio, cover and cook for a few minutes more.
- Uncover, add the mushroom pieces, noodles, sauce, and basil leaves, mixing well and cooking for a few minutes until all items are warmed. Be careful not to break up the noodles.
- Serve with lime wedges on the side.
Adapted from Meera Sodha