Directions

• Rinse the banana blossom well and remove the leaves. Discard the tough outer leaves and small blossoms, retaining the tender inner leaves.
• Stack about 5 leaves at a time and cut crosswise into long, thin strips. Fill a large bowl with water and add half the lemon juice, the sliced banana blossom, and 2 tablespoonfuls of the salt. Massage the leaves under the water for a few minutes. The water should become discoloured. Drain and refill the bowl with fresh water, the remaining lemon juice, and 2 tablespoonfuls of the salt. Massage for another few minutes. Drain the leaves and pat dry.
• Warm the olive oil in a pan over medium-high heat. Add the shallots and sauté for 2 to 3 minutes or until translucent. Add the garlic, ginger, chilli, and banana blossom. Sauté until the blossom starts to colour and softens, about 4 to 5 minutes, stirring to avoid burning the garlic.
• Lower the heat to medium and stir in the coconut milk, tamari, and the remaining salt. Continue to stir until the coconut milk reduces slightly in volume. Remove from the heat and drizzle with the lime juice. Add more tamari, salt, and/or lime juice, to taste.
• Divide the noodles between 2 to 4 bowls. Ladle over the coconut–banana blossom mixture and add the cucumber, lettuce, coriander, spring onions, and sliced chilli (if using). Serve with lime wedges for squeezing.