Noodles with chilli, ginger and lemongrass from Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, and groundnut oil for vegetable oil.

  • etcjm on September 07, 2019

    Very good. I didn't fry the noodles just prepared them normally. I would agree in this instance thicker noodles would be better. I doubled because it's only for 2 and was careful with the chilli and ginger, however it ended up with no heat. I know next time as it will be made again. Very easy and if you have the coconut cream, can be made with store cupboard ingredients. Served with steamed salmon and broccoli.

  • hsteel on December 29, 2015

    Just made this for lunch. It was super easy and surprisingly tasty. Mine was much more yellow than the picture in the book. Surely due to the tumeric. Not sure why his wasn't. I had to use coconut milk since I didn't have cream. I also left out the chilli and just use a few red pepper flakes. Not a fan of heat :) I ate it with very fine rice noodles, but I think next time I'd use thicker cut ones. This would also make a good Thai curry broth, I think. I'd stir fry up some vegetables (and meat if you want) and serve over rice.

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