Updated: Oct 20, 2017
This dish is very popular in South East Asia. The warm gravy and soft noodles make it a great comfort food during cool weather. This is also a great way to enjoy more broccoli, the amazing vegetable that has been shown to exert many health benefits.
40g Dried brown rice noodles
100g Cooked calamari rings
150g Tenderstem broccoli, cut into bite-size
1 small Carrot, sliced thinly
3 cloves garlic (or more if you like), roughly chopped
2 tsp Olive oil
1 tsp Sesame oil
400 ml Chicken stock
1Tbsp Gluten-free white miso
2 tsp Tamari (Gluten-free soy sauce)
2 Tbsp Tapioca flour, dissolved in 2 Tbsp water
Ground white pepper
Pickled green chillies, thinly sliced
Apple cider vinegar or rice vinegar
Cook the noodles in boiling water for about 2 mins (do not overcook it), drain and leave it to cool a little.
Fry the garlic briefly in the olive oil, then add the cooked noodles and stir-fry quickly for 1 minute. Transfer it to a serving plate.
Stir-fry the broccoli and carrot for 30 second, then add the chicken stock, miso and tamari. Once the broccoli and carrots are just cooked, add the calamari. Gradually add the tapioca and keep stirring until the stock becomes thick and clear. Stir in the sesame oil and white pepper. Pour the gravy over the noodles. Season with the pickled chili and the vinegar. Enjoy immediately.