- 2 garlic cloves
- 1 chilli
- A 23g sachet of Thai red curry paste
- A head of broccoli
- ½ red cabbage
- 1 lime
- A 250g pack of beef mince
- A 50g sachet of tamari
- 2 bundles of rice noodles
- A handful of basil
- 1 tbsp + 1 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of frying pans or woks
Peel and crush the garlic. Finely chop the chilli, flicking out the seeds for a milder heat. Mix half the garlic and half the chilli with the Thai curry paste.
Pull the broccoli into individual florets and then slice thinly. Slice the red cabbage half as finely as possible. Zest the lime. Cut the zested lime into wedges.
Heat ½ tbsp oil in a wok or frying pan. Tip in the beef and break up with a wooden spoon and cook for 2 mins. Squeeze in the Thai curry paste. Cook for 5-7 mins till the beef is browned and crisp.
Whilst the beef is cooking, heat ½ tbsp oil in a separate frying pan or wok. Add the broccoli, cabbage, reserved garlic and chilli. Pour in 1 tbsp tamari. Stir-fry for 5 mins until the veg is just cooked.
Pop the noodles in a pan. Cover with boiling water. Clamp on a lid and leave to cook for 4 mins. Drain. Add 1 tsp olive oil to stop the noodles from sticking. Place the lid back on to keep warm.
When the beef is browned and beginning to caramelise, pour in 1 tbsp tamari. Allow to bubble for 1 min. Tip in the drained noodles and toss together.
Stir the lime zest into the veg. Tip the beef larb noodles on to a plate. Tear over the basil leaves and serve with lime wedges and the stir-fried veg.
Cabbage Patch Pickle
Finely shred your cabbage half. Simmer 3 tbsp vinegar with a tablespoon of sugar. Add star anise, fennel seeds and black peppercorns. Pour over the cabbage and eat straight away or leave to marinate for two days.