Thai egg noodles with stir-fried vegetables (Mee sua)

Mee sua is a traditional Chinese dish meaning "wheat threads," which describes the extra-thin wheat noodles used in the dish. Originating in the Fujian district, it spread across China and then into Southeast Asia quickly. In this Thai version, the noodles are egg noodles, but you can use thin rice noodles for a vegan version. And the light sauce and still crisp tomatoes are a beautiful combination. Light and with balanced flavours this is a lovely side dish or as a light main course.

This is a thin cookbook filled with outstanding vegan recipes. Simple recipes for traditional salads, fried foods, noodles, and curries, like this one, make this my go-to cookbook for vegetarian Thai cuisine. Vatch, as he is known, has published several cookbooks, runs some excellent restaurants worldwide, and teaches Thai cooking at his school.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil

1-2 garlic cloves, minced

1-2 dried red chillies, halved horizontally

1 stem celery, thinly sliced

1/2 cup bean sprouts

2-3 scallions, cleaned and cut into 1/2-inch dice

1/2 cup cherry tomatoes, halved

1/2-1 teaspoon chilli powder

2 teaspoons Kikkoman light soy sauce

1/2 teaspoon Kikkoman dark soy sauce

1/2 teaspoon sugar

Salt, to taste

Cilantro, to garnish

6 oz. egg noodles

8 cups water

Bring the water to a boil in a pot. Add the noodles and cook for the time recommended on the acket minus 1 minute for al dente—drain and cool. Store the noodles in a bowl of cold water to prevent them from sticking. Set aside.

Heat the oil in a wok on medium heat. Add the garlic and fry until they are a light golden colour, about 20 seconds. Add the chillies and toss well. Drain the noodles and add them to the pan. Fry on high heat until the noodles take on a light golden hue.

Add the bean sprouts, scallions, tomatoes, and chilli powder in quick succession and give the ingredients a quick toss. Add the light and dark soy sauces, sugar, and salt and toss well. Cook for 1 minute. You want the sauces to be evenly incorporated into the noodles, giving them an even colour, and the vegetables should be barely cooked, the tomatoes retaining a lovely freshness.

Serve immediately, garnished with cilantro.