We all love our Asian food, especially in Australia. Austral-Asia is not just a phrase. There are as many Asian and Islander influences in Australian cooking culture as there are European ones. This dish is a great Fall diner party favorite. Cool enough to enjoy the hot noodles but still packed with the goodness of Late Summer Greens.
Here we combined mushrooms, spinach, paprika, and sprouts with rice noodles and served them in a very aromatic, pleasantly piquant coconut milk sauce. A simple dish that tastes great and is super easy to make.
For the wok vegetables
Other ingredients and spices
Cook the rice noodles in well-salted water according to the instructions on the packet (they shouldn’t have too much bite). Then pour over a sieve and drain.
For the vegetables, first heat the wok then add the sesame oil and fry the ginger and chilli flakes in it. Then briefly heat the garlic and lime leaves while stirring.
Add the mushrooms and vegetables and stir-fry over medium heat until the spinach collapses.
Put the well-drained rice noodles in the wok, mix everything together, fill up with coconut milk and bring to the boil. Then stir in tomato paste, tamari and coconut seasoning, remove the lime leaves and season with salt and pepper.
Remove the wok from the heat, fold in the sprouts and mix well again.
Serve the wok vegetables sprinkled with coriander and mustard seeds.
Nutritional values per serving