After a recent stay in a house with a limited kitchen, my love for one-pan dishes has grown astronomically. This dish is a super quick one too – vermicelli rice noodles come alive with only a brief lick of boiling stock so there’s no faffing about. Add to this a heap of tender, stir-fried vegetables and you’re week is off to a really healthy and wholesome start. Recipe from my new book Eat.Live.Go which can be ordered here.
Serves 4 
15 mins 1 tbsp sunflower oil
3 garlic cloves, finely minced
1 large thumb-sized piece of fresh ginger, finely chopped
2 red chillies, thinly sliced
6 spring onions, thinly sliced
3.5 oz green beans, trimmed
1 red pepper, deseeded and thinly sliced
1 tbsp curry powder
2/3 cup frozen peas
3 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
8 oz rice vermicelli
1 1/3 cup boiling hot chicken stock (use veg stock for vegetarian dish)
Large handful of fresh coriander, roughly chopped
1 tbsp sunflower oil
3 garlic cloves, finely minced
1 large thumb-sized piece of fresh ginger, finely chopped
2 red chillies, thinly sliced
6 spring onions, thinly sliced
100g green beans, trimmed
1 red pepper, deseeded and thinly sliced
1 tbsp curry powder
100g frozen peas
3 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
225g rice vermicelli
300ml boiling hot chicken stock (use veg stock for vegetarian dish)
Large handful of fresh coriander, roughly chopped
Wok
