CookEat Recipe
Noodle and Sweetcorn Pita Bites
Short noodles, roasted aubergine and sweetcorn are coated in coconut milk infused with lemongrass, which is removed before serving. Finely diced cucumber finishes the topping on crisp pita triangles.
Method
Steps
Step 1
Heat the oven to 200°C. Wash and dice the aubergine into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until completely tender. Weigh the noodles dry, cook in 1.5 litres boiling water for their full packet time, then drain well and cut into short lengths.
Step 2
Trim the lemongrass, removing root ends and coarse outer leaves. Weigh 15 g of the remaining stalk, bruise it and enclose in a tied food-safe muslin bag. Put the coconut milk and remaining 60 ml water in a small covered saucepan with the bag. Simmer gently for 12–15 minutes, then remove and discard the entire bag and stalks.
Step 3
Simmer the infused coconut milk uncovered until about 80 ml remains, stirring as it thickens. Use canned sweetcorn kernels, weighed drained. Toss the noodles, corn and roasted aubergine through the sauce to coat without a puddle. Wash the cucumber, remove the wet seed core, dice very finely and fold through off the heat.
Step 4
Split the pita and cut into triangles. Brush with the remaining tablespoon olive oil and toast in a pan over medium heat for 1–2 minutes per side. Spoon on the topping immediately before serving in eight portions of several small bites.
Cooked it? Rate it.
Cooked 0 times