- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- Tip
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.
