Harissa and lemongrass noodles
Harissa and lemongrass noodles
Today we are making harissa and lemongrass noodles with leftover veggies, after all we are keeping January budget friendly!
Vegan, nut free, soy free | Serves 2 | MAIN
- 1 broccoli, stem and head
- 1 onion
- 1 aubergine (eggplant)
- 2-4 mushrooms (depending how big they are)
- 2-3 leaves of Chinese cabbage
- 2 cloves of garlic
- 1 small piece of ginger
- 2 tablespoons of olive oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon of each garlic granules, curry paste, turmeric and chilli flakes
- Salt and pepper
- 1 lemongrass stick
- 1 teaspoon of harissa paste
- 400ml of creamy coconut milk (from a can)
- 150g noodles of choice (I used spelt)
- Sesame seeds
- Spring onions, chopped
1.Separate the stem and head of the broccoli, remove the hard part from the stem and cut it in thin sticks. Then cut the head into small florets.
2.Cut the onion into small pieces.
3.Peele and cut the aubergine and mushrooms into large cubes.
4.Separate the hard part of the Chinese cabbage from the leafy part, chop into small pieces the hard part and roughly chop the leafy parts. Keep the leafy parts with the broccoli florets.
5.Grate the ginger and garlic. Cut the root of the lemongrass, remove a couple of the outer layers and cut it where the greenish part starts. Keep the white part and smash it hard using something heavy like a pestle.
6.In a wide pan or wok, add half of the olive oil, the aubergine cubes and a pinch of salt and sauté for a minute, on medium high heat.
7.The oil will be absorbed almost immediately, since aubergine is like a sponge and soaked everything, so to cook it without much oil, we will add 60ml of water and cover with a lid for 3 minutes or until the water has been absorbed.
8.Set the aubergines on the side, add the remaining of the olive oil and add the mustard seeds for few seconds, before you add the onion, broccoli stems, ginger, garlic, the hard part of the Chinese cabbage and the lemongrass.
9.Add a generous pinch of salt, all the spices and sauté for 3-5 minutes on medium heat, stirring occasionally.
10.Then add the mushroom cubes, and cook for 2-3 minutes.
11.Add the cooked aubergine and harissa paste and sauté for a couple of minutes, before you add the coconut milk.
12.Cover and simmer for 15-20 minutes, stirring occasionally.
13.Add the broccoli florets and Chinese cabbage leaves, cover and cook for 2 more minutes.
14.Cook the noodles according to the package instructions and serve with sesame seeds and spring onions.
*You can use any veggies you might have in the fridge/freezer. Courgette (zucchini) could work well, sweet corn, bok choy, cauliflower, sugar peas, peas, spinach, and the list goes on. Just keep in mind to start with the hardest veggies first and leave the leafy and more tender at the end, as they will require less cooking time.
*Feel free to add more or less harissa paste depending on how spicy you would like it.
*You could easily serve it with basmati rice instead of noodles.
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood