Stir-fried noodles with grapefruit and crispy rice

Nutrition per serving

• Step 1/5

  
  • 150 g broad rice noodles
  • 200 g snap peas
  • 6 scallions
  • 1 green chili
  • bowl
  • knife
  • cutting board

  Soak or cook rice noodles according to package instructions. Julienne sugar snap peas on the diagonal. Slice the whole scallions into large 5 cm/2 in pieces. Finely slice the green chili.

• Step 2/5

  
  • 3 grapefruits
  • paring knife
  • large bowl
  • bowl (small)

  First, use a large knife to slice off the top and bottom of the grapefruit, so it sits flat on the cutting board, then slice off the skin from top to bottom, working your way around the whole fruit. Then using a paring knife to segment the grapefruit. Add to a bowl. You will be left with the pithy structure of the grapefruit: squeeze this and collect any juice in a small bowl.

• Step 3/5

  
  • 3 tbsp soy sauce
  • 1 tbsp tamarind paste
  • 2 tbsp brown sugar
  • 2 tbsp hoisin sauce
  • whisk

  To make the dressing, add soy sauce, tamarind, brown sugar, hoisin to the bowl with the grapefruit juice and whisk well.

• Step 4/5

  
  • 100 ml vegetable oil
  • 30 g wild rice
  • pot
  • chopsticks
  • food thermometer (optional)
  • slotted spoon

  To make the crispy wild rice, add vegetable oil to a medium sized pot and heat over medium-high, until you can insert a chopstick and bubbles form around it, or measures 170°C/340°F on a thermometer. Add wild rice, and fry until popped and crispy, approx. 2 min. And remove with a slotted spoon.

• Step 5/5

  
  • 1 tbsp toasted sesame oil
  • 20 g mint (for garnish)
  • wok
  • spatula

  Add toasted sesame oil to a wok or large frying pan and heat over medium high. Add scallion and stir fry until charred, approx 5 min. Then add rice noodles and sauce and stir fry for 4 min. Add snap peas and green chilli and toss for 1 min. Serve noodles with grapefruit segments, fried wild rice, and garnish with mint. Enjoy!