Pimp My Noodles recipes: From a kale goodness bowl to lemongrass larb

Simple and quick to prepare, noodles are endlessly versatile. Kathy Kordalis throws together a host of mid-week dinners with delicious meats and neon-coloured vegetables

Down in one: these salad bites can be made with beef, chicken or mushrooms for veggies

Lemongrass larb

Serves 2–4

150g dried rice vermicelli noodles, cooked according to the packet instructions
1 tbsp vegetable oil
1 tbsp ginger paste
2 tbsp lemongrass paste
2 garlic cloves, crushed
1 long red chilli, deseeded and chopped
400g beef mince
2 tbsp honey
2 tbsp fish sauce
juice of 1 lemon
½ small bunch fresh mint, leaves picked
½ small bunch fresh coriander (cilantro), leaves picked
4 little gem lettuce, leaves separated
lime wedges, to serve

This dish is perfect for parties. Instead of beef, you could use chicken or turkey mince. Alternatively, as a vegetarian option, you could use mushrooms. Heat the oil over a medium heat in a 20cm frying pan. Add the ginger, lemongrass, garlic and chilli and cook for 4–5 minutes or until fragrant. Add the beef mince to the pan and increase the heat to high. Stir-fry, breaking up with a wooden spoon, for 5–6 minutes or until browned. Add the honey and fish sauce.

Stir-fry for 4–5 minutes or until the beef mixture is golden and cooked. Stir in the lemon juice, mint and coriander. Divide the beef mixture among the lettuce cups. Top with the noodles and serve with lime wedges.

Nuoc cham vermicelli salad

Serves 2

125g dried rice vermicelli noodles, cooked according to the packet instructions
4 chicken thighs (skin on)
1 tbsp rapeseed oil
1 large carrot, thinly sliced using a mandolin
1 cucumber, halved lengthways, thinly sliced into half moons
handful of mint leaves, torn
handful of coriander leaves, torn
60g bean sprouts (optional)
lime wedges and chilli sauce, to serve

Nuoc cham dressing

2 tbsp palm sugar (or granulated/raw sugar)
2 tbsp fish sauce
juice of 1½ limes
1 long red chilli, deseeded and finely chopped
2 crushed garlic cloves
3 cm piece ginger, peeled and finely grated

This nuoc cham dressing is super versatile; I recommend making a batch and keeping it in the fridge. This salad also works well with leftover roast beef. Preheat the oven to 180°C (350°F/Gas 4). Drizzle the oil into a baking tray and roast the chicken thighs for 30–40 minutes or until cooked through.

Meanwhile, combine all of the nuoc cham dressing ingredients in a large jug. Stir until the sugar dissolves. Using kitchen scissors, cut the noodles into 5 cm lengths and place into a large bowl. Add the remaining ingredients and the roasted chicken thighs, then pour over the dressing. Toss gently to combine. Serve with lime wedges and chilli sauce for a little kick.

Kale and noodle goodness bowl with poached eggs

Serves 2

100g sesame noodles, cooked according to the packet instructions
dash of vinegar
2 very fresh medium eggs
100g tinned
beluga lentils, drained and rinsed
30g kale, blanched
60g tenderstem
broccoli, blanched
60g red cabbage, thinly sliced
100g butternut squash, roasted and thinly sliced
1 avocado, thinly sliced
sesame seeds, to serve

Dressing

3 tbsp tahini
juice of ½ lemon
3–4 tbsp warm water

Jam-packed with goodness, this combo can be pre-made and topped with the poached eggs when you are ready to go. For a more substantial meal, add some shredded poached chicken. To make the dressing, combine all of the ingredients, adding a little more water if necessary, until it is a thick but pourable liquid. Add a small dash of vinegar to a pan of steadily simmering water. Crack the eggs individually into a ramekin or cup.

Using a whisk, create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the first egg into the water. Cook for 3 minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain on kitchen paper. Repeat with the second egg.

On 2 plates, arrange the lentils, all of the prepared vegetables, the noodles and the poached eggs, then drizzle with the dressing and sprinkle with sesame seeds.

Pimp My Noodles by Kathy Kordalis (Hardie Grant, £12.99) Photography © Jacqui Melville