Another easy meal that makes a regular appearance for family meals. Use different noodles for variety. I have used fresh flat rice noodles for their delicate soft texture. Tamarind puree is available in jars from specialty asian stores, or you can use tamarind juice by soaking tamarind in warm water. (Tamarind is in a packet in the asian aisle of the supermarket). It gives a lovely sour taste. I finely shred the vegies with the mandolin, but you can simply slice them with a knife.

1 packet fresh noodles (about 400g)

2 cloves garlic

1 large mild red chilli, deseeded (optional)

2 tsp white pepper

¼ (quarter) red onion, finely diced

2 tbs rice bran oil

500g minced pork

1 tsp tamarind puree

4 kaffir lime leaves, finely sliced

2 tbs brown sugar

2 tbs fish sauce

1 carrot, shredded

1 red pepper, shredded

1 cucumber, shredded

1 cup basil leaves

1 cup coriander leaves

deep fried shallots and crushed peanuts to serve

Place noodles in a large heatproof bowl and pour over boiling water to cover. Allow to stand for a few minutes, stir to loosen noodles, drain and set aside.

Place garlic, chilli, pepper and onion in a mortar and pestle and pound to form a paste. (You can also use a food processor.)

Heat oil in wok, fry paste for 1 minute, then add pork mince and fry for a few minutes until browned. Add tamarind puree, lime leaves, brown sugar and fish sauce and cook for a few minutes. Taste and adjust flavouring. It should taste sweet and sour, spicy and salty. Now add carrot, pepper, cucumber and noodles. Toss well to combine.

Finally add herbs and remove from heat.

Place into serving bowls and top with shallots and peanuts.

serves 4.

This recipe has been adapted from one that my daughter cooks in her school’s kitchen garden program. It’s a delicious vegetarian meal with a spicy kick from the Sichuan chilli bean paste. Add some mince pork or other vegetables for a variation.

4 small Lebanese eggplants (300g)

3 tbsp peanut oil

1 tbsp minced ginger

2 cloves garlic, minced

2 stalks spring onion, sliced on an angle

1 tbsp Sichuan chilli bean paste

½ cup vegetable or chicken stock

2 tbsp light soy sauce

2 tsp cornflour mixed in a little cold water

100g bean thread vermicelli noodles, soaked for 7 minutes in boiling water

Cut eggplant in half lengthwise, then slice into 1.5 cm pieces.

Heat oil in wok and stir fry eggplant until golden.

Add ginger, garlic, spring onion and chilli bean paste and stir fry for 30 seconds until fragrant.

Mix chicken stock with soy and add to wok with cornflour mixture.

Cook for about 1 minute to thicken the sauce.

Add noodles and toss together.

Serve immediately.

Serves 2.