LEE KUM KEE

Grilled Vegetable Vermicelli Noodles

4 portions

These noodles get an extra flavour boost with BBQ marinated vegetables - it’s the perfect addition to a summer meal. The noodles can be made in advance then simply tossed through with the vegetables once they are cooked.

SUGGESTED SWAP To turn this into beef and pepper vermicelli noodles, swap in 2 x 200g sirloin steak fillets for the aubergine and mushrooms, brushing them with the oyster/garlic and chilli sauce like you did the vegetables. After frying the peppers over a high heat in a griddle pan (or BBQ), fry the steak for 2-3 minutes per side, depending on how you like your steak cooked. Once cooked, cut into strips and toss through the noodles along with the peppers.

 

NUTRITION NOTES - This dish combines delicious, flavour-rich sauces with nutrient-rich vegetables. Protein packed nuts also take this to the next level making it a substantial lunch or dinner; you can have it on its own or as an accompaniment to some meat or fish. The aubergine in the dish has some special nutritional qualities - packed with Nasunin - the pigment that makes aubergines purple – it is a powerful antioxidant that helps prevent fats in the body from turning nasty, which in turn can lead to cell damage and some cancers.  Vitamin A, C and E, are also packed into the other veggies in this dish, so this is a super healthy option; those who eat the most vegetables are known to be at less risk of cardiovascular disease, type 2 diabetes and some cancers.

Ingredients

200g vermicelli noodles
1 aubergine, thinly sliced into rounds
1 mixed bag of peppers (red, yellow and green), sliced
250g shitake mushrooms, larger ones torn
Drizzle of vegetable oil
40g cashew nuts, toasted and roughly chopped
a handful of coriander
1 lime, cut into wedges, to serve (optional)

Nutrition Information

Energy 561 kcal
Protein 15.2 g
Fat 14.7 g
Saturates 2.5 g
Carbohydrates 93 g
Salt 2.6 g

Method

1 Prepare the vermicelli noodles according to the pack instructions. Stir through the soy sauce and set aside.
2 Combine the oyster sauce, garlic and chilli sauce and sesame oil in a small bowl.
3 Heat the BBQ until hot, or place a large griddle pan on high heat. Drizzle the vegetables with the vegetable oil and brush with the oyster/garlic and chilli sauce. Cook the vegetables for around 10 minutes, turning regularly until softened and slightly charred. If using a griddle pan you may have to do this in batches.
4 Combine the grilled vegetables with the vermicelli noodles, mixing well to completely combine. Top with the cashew nuts and coriander. Drizzle with Chiu Chow Chilli Oil and serve with lime wedges, if desired.
PREPARATION TIME:10 MINUTES + COOK TIME:10 MINUTES
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