Stir-Fried Glass Noodles with Broccoli and Crispy Garlic 

In Thailand, stir-fried glass noodles are known as phat wun sen. Traditionally, they are cooked with chicken, oyster sauce and vegetables; however, this vegan version always goes down a storm. For added richness, get your hands on some vegetarian oyster sauce – a dollop of that in this stir-fry gives it a lip-smacking umami hit.

Feeds 2

Vegetarian, vegan, gluten-free (use seaweed sauce or gluten-free soy sauce)

200g dried glass noodles (or mung bean noodles)

100g tenderstem broccoli

1 tsp caster sugar

2 tbsp light soy sauce

20g roasted peanuts, roughly chopped

small handful of Thai basil leaves

juice of 1 lime

•  Put the glass noodles in a bowl, cover with room-temperature water and leave to soften for 10 minutes, then refresh in cold water and drain.

•  Finely chop 6 garlic cloves or pound them to a paste using a pestle and mortar. In a small, deep saucepan, heat 300ml vegetable oil over a medium heat to around 180C. To check the temperature, place a small amount of garlic in the hot oil; it should bubble gently and float on the surface. Add all the garlic to the hot oil and fry for 4-5 minutes until the garlic is golden brown.

•  Place a metal sieve over a heatproof bowl and carefully pour the garlic through the sieve to separate it from the oil, then tease it apart with a fork. Drain the garlic on kitchen paper and set aside. Cool and store any leftover oil, and use instead of vegetable oil.

•  Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until vibrant green and softened slightly but with a little crunch.

•  Meanwhile, place a few tablespoons of garlic oil in a nonstick wok over a high heat. Using a slotted spoon, remove the broccoli from the boiling water, place it in the wok then stir-fry for a minute or two, until it browns a little. Add the glass noodles and stir-fry for a further minute. Add the sugar and soy sauce and stir into the noodles, allowing them to caramelise. Remove from the heat and add the peanuts, Thai basil, 2 finely sliced long red chillies and the lime juice, then fold together.

•  Serve the noodles in bowls with chopsticks, scattered with the crispy garlic. Add some Thai basil flowers as garnish, if you like.