Baby parsnips are the sweetest! Not only are they tiny and cute but also lovely and sweet to taste. Combined with the star anise, this is a delicious and slightly different stir fry perfect for this time of year. Just remember that those tiny chillies will pack a punch, so use a small amount and add according to taste.
Ingredients: 1 clove of garlic, 2 shallots, 12g ginger, 1 red thai chilli, 100g cavolo nero, 1 carrot, 4-5 baby parsnips, 1 star anise, handful of fresh coriander.
From the larder: 175g egg noodles, 2 tbsp vegetable oil, 1-2 tbsp soy sauce, juice of ½ a lime (optional extras: prawns or steak and rice wine vinegar)
- Prepare all your veggies before you start cooking. Finely chop the garlic, shallots, ginger and ¼- ½ chilli. Chop the cavolo nero and slice the parsnips and carrots into thin matchsticks approximately 3 cm long.
- Start cooking the noodles at the same time as you start stir-frying the veg.
- Heat a glug of vegetable oil in a wok or large frying pan. Add the star anise, shallots and chilli and stir-fry for about 1 minute and then add the steak or prawns, if using, and fry for about a minute.
- Add the carrot and parsnips and continue stir-frying for another few minutes until softening but so they still have a crunch. Finally add the cavolo nero and stir-fry until wilted. Stir in the soy sauce and if you have it a small splash of rice wine vinegar.
- Drain the noodles, and stir into the stir-frying veg for a final minute before serving.
- Remove the star anise and serve with a generous squeeze of lime and torn coriander leaves on top.