This is a new recipe which I have made as a lunch item for my Housebites lunch menu which will be available to order from Monday 1st October.
We had this for supper tonight. I don't usually say supper as I'm an un-posh northerner but it felt supper-like as it was a refreshing light but filling dish, perfect for lunch. In fact, today I was uber-posh because I ate brunch instead of breakfast or lunch and then supper at 8pm, how elegant.
2 bundles of rice noodles
1 tbsp Sesame oil
1 clove garlic crushed
2 tbsps lemon grass (I use the purree in the jars)
1 tbsp of grated ginger
2 tbsp fresh green curry paste (in a hurry you could use shop bought)
800ml vegetable stock
2 tbsps soy sauce
1 tbsp brown sugar
1 can coconut milk
A bag of stir fry veg
2 handfuls of fresh spinach leaves (baby)
2 tbsps fresh lime juice
1 small bundle chopped coriander