Step-by-Step Guide to Make Gordon Ramsay Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lemon and lime charcoal noodles with green herbs and veggies 🌱. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱 is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱 is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook lemon and lime charcoal noodles with green herbs and veggies 🌱 using 20 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱:

1. Make ready 1 lemongrass stem (just soft bulb will be used)
2. Make ready 2 lime leaves
3. Make ready 1 selection of seasonal green veg - asparagus, peas, courgette
4. Get 1 lime - unwaxed
5. Take 1 cm ginger - peeled and grated
6. Prepare 1 nest of charcoal noodles
7. Get 1 small red onion
8. Get 2 spring onions - chopped
9. Make ready 1 handful beansprouts
10. Make ready A few squares of tofu puffs
11. Make ready 1 handful coriander
12. Make ready 1 handful Thai basil
13. Take 1 handful mint
14. Prepare Chopped red chilli
15. Take For the dressing
16. Prepare Chopped cucumber
17. Get Chopped chilli
18. Take Lime juice
19. Get Lime zest
20. Take Seaweed sauce

Steps to make Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱:

1. Wash and Prepare the green veggies. Soak the charcoal noodles for 6 minutes in freshly boiled water and drain. Prepare the sauce by chopping the cucumber and chilli and adding a splash of lime, zest of the lime and seaweed sauce.
2. Heat your pan or wok to a high heat, add a little onion and fry the onion until slightly browned. Add the green veggies in the time order that they will take to cook. Asparagus will take a little longer and you can steam first if you prefer. Peel the ginger, remove outer leaves from lemongrass bulb and remove stem from lime leaves and finely chop (you can make a paste if you prefer) Add a little chopped chilli and the drained noodles.
3. Add a splash of lime and seaweed sauce. Turn of the heat and add the beansprouts. Sprinkled liberally with fresh herbs. Serve with extra dressing and a wedge of lime.

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