|
heat a griddle until smoking. brush the aubergine
slices with oil. put all the other vegetables in a large bowl and toss
with 3 tablespoons of the oil until everything is coated
cook the aubergine first, for 4 minutes on each
side, or until tender. then cook the sweet potato, mushrooms and
courgette, all of which should take about 2-3 minutes on each side.
finally cook the Sweetcorn and spring onions for 1 minute on each side
transfer to a bowl, drizzle over the soy sauce,
garlic and chilli, toss and cover with Clingfilm (it is important to
marinate the vegetables while they are hot so that they absorb the
flavours. they will soften up further on cooling). set aside to marinate
for at least 20 minutes
cook the noodles in a large pan of boiling water
for 2-3 minutes or until just tender. drain thoroughly and divide between
2 bowls. bring the vegetable stock to the boil and check the vegetables:
if they are still a little tough, cook in the stock until tender. ladle
the stock and vegetables over the noodles
vegetable stock
4 Chinese leaves · 450g (1lb) potatoes, peeled
· 2 carrots · 2 tablespoons chopped canned tomatoes · 1 small sweet
potato · ½ small butternut squash · 1 white onion · 1 red onion · 1
leek · 3 litres (5 pints) water
roughly chop all the vegetables and put in a
large pan with the water. bring to the boil, then lower the heat to a
gentle simmer and cook, uncovered, for 3 hours. turn off the heat, allow
to cool and strain |
