Ginger and chilli wok mussels with rice noodles

Ingredients

For 1 serving

• Mussels250 g
• Rice noodles65 g
• Ginger8 g
• Garlic2 cloves
• Chili pepper1
• Tamari1 tablespoon
• Cherry tomatoes120 g
• Peanut oil2 teaspoons
• Cilantroto taste

Contains: nuts, shellfish, soy,

In season: May – September

Method

1. Clean the mussels under cold water: pull off the beards, scrape the shells and discard any that are broken or open and don't close when tapped.
2. Bring a kettle of water to the boil, pour it over the rice noodles in a bowl and soak for 8 minutes, until soft; drain.
3. Meanwhile chop the garlic, peeled ginger and chilli; wash and halve the cherry tomatoes; pick the fresh coriander leaves.
4. Heat the groundnut oil in a wok or large frying pan over medium-high heat, fry garlic, ginger and chilli for 30 seconds until fragrant, then add the tomatoes and cook for 2 minutes, until they start to soften.
5. Add the mussels, cover and cook over high heat for 4 minutes, shaking the pan, until they open; discard any that stay closed.
6. Add the tamari and the noodles and toss for 1 minute, until they soak up the juices; serve with the coriander.