The Australian Womens Weekly Food — Issue 27 2017

MINTED LAMB

VERMICELLI SOUP

PREP + COOK TIME 30 MINUTES SERVES 6

100g bean thread vermicelli

1 tablespoon peanut oil

600g lamb fillets, sliced thinly

2 tablespoons finely chopped

fresh lemon grass

2 teaspoons bottled chopped chilli

1 tablespoon finely grated ginger

4 cloves garlic, crushed

⅓ cup (80ml) fish sauce

1.5 litres (6 cups) chicken stock

1 tablespoon white sugar

500g asparagus, trimmed,

chopped coarsely

¼ cup finely chopped

fresh coriander

⅓ cup finely chopped fresh mint

8 green onions, chopped finely

4 medium tomatoes (760g),

seeded, sliced thinly

1 Place vermicelli in a large

heatproof bowl, cover with boiling

water; stand for 2 minutes or until

just tender, drain.

2 Meanwhile, heat half the oil in a

large saucepan over high heat; cook

lamb, in batches, for 2 minutes or

until browned. Remove from pan.

3 Heat remaining oil in same pan

over medium heat; cook lemon grass,

chilli, ginger and garlic, stirring, for

1 minute or until fragrant. Add fish

sauce, stock and sugar; cook, stirring,

for 2 minutes or until mixture boils.

4 Add asparagus; simmer,

uncovered, for 2 minutes or until

asparagus isjust tender. Add herbs,

onion, tomato, vermicelli and lamb to

pan; stir until soup is hot.

PRAWN & NOODLE

STIR-FRY

PREP + COOK TIME 30 MINUTES SERVES 4

500g uncooked medium king prawns

200g dried rice stick noodles

1 clove garlic, crushed

2 tablespoons japanese soy sauce

2 tablespoons fish sauce

1 teaspoon sambal oelek

1 cup (80g) bean sprouts

fresh coriander leaves, sliced red chilli

and lime cheeks, to serve

1 Shell and devein prawns, leaving

tails intact.

2 Place noodles in a large heatproof

bowl, cover with boiling water; stand

for 2 minutes or until just tender, drain.

3 Meanwhile, heat an oiled wok over

high heat; stir−fry prawns and garlic

until prawns are just changed in

colour. Add noodles, sauces and

sambal; gently stir−fry until hot. Stir

in bean sprouts. Top with coriander

and chilli. Serve with lime cheeks.

DID YOU

KNOW?

Coriander is also

known as cilantro.

The leaves, stems and

roots can be chopped

and used to make

curry pastes and

pesto. To keep

coriander fresh, wrap

in damp paper towel

and store in the fridge

for up to 2 days.

Food In A Flash

AWW FOOD • ISSUE TWENTY SEVEN 69