Zingy Beef & Coconut Noodles

This supper I rustled up tonight is full of classic South-East Asian ingredients, and is extremely versatile, in that you can use chicken, pork or even prawns or squid. In this version I have used some leftover roast beef shredded into thin strips. This recipe caters for two...

The essentials:

Your desired meat or fish.
1 Tin Coconut Milk
Fine/Medium Rice Noodles (pre-cooked & drained)
1 Lime
1/2 Sweet Green Pepper
1/2 Green Chilli
1/2 Red Chilli
Bunch of Coriander (stalks included)
Large Piece of Ginger
150ml Single Cream
2 Inch piece of Lemongrass
1 Garlic Clove
2 tablespoons of Groundnut Oil (or 1tbsp sesame oil)
Few Kaffir Lime Leaves
Fish Sauce (Nam Pla)
Salt
Teaspoon of Sugar


1. In a Pestle & Mortar smash-up your Garlic, a thumb piece of Ginger, Green Chilli, half of the Coriander bunch (the half with stalks), half the zest of lime, and the a decent pinch of salt. The salt is abrasive and will help break the ingredients down.

2. Heat the oil in a Wok or deep Frying Pan, and fry your paste you have just created. Meanwhile, finely dice your Red Chilli, finely slice the green pepper, cut another thumb piece of Ginger into fine matchsticks, and bash your lemongrass with the palm of your hand or a rolling pin. Add these to the pan, along with the Lime Leaves and fry for 2/3 minutes.

3. At this stage I then added my beef and stir-fried it for a couple of minutes. If you are using chicken, pork, or raw prawns also add them at this stage. If you are using cooked prawns add them for the last few minutes of cooking just to heat through (stage 4).

4. Now, Pour in the Coconut Milk & Single Cream, the rest of the zest of Lime, and the juice of the whole lime. Roughly chop some more coriander (but keeping some back for garnish) and add this, the sugar and approximately a tablespoon of fish sauce. Bring to a gentle boil and add your noodles, turn right down and simmer for 2 minutes.

5. Ladle into some bowls, and garnish with some Coriander leaves.