Creamy Coconut Noodles

Mon, 11 November 2024

Ingredients:

? 200g of uncooked or 400g cooked noodles of choice

? 2 tablespoons coconut oil

? 1 white onion, sliced

? 200g tofu/mushrooms/chicken - cubed

? 3-4 garlic cloves, minced

? 1 thumb ginger, minced

? 2 tablespoons curry paste of choice

? 2 tablespoons peanut butter

? 1 can full-fat coconut milk

? 250ml veg stock

? 200g green veg of choice (broccoli/bok choy/beans)

? 3-4 scallions, chopped

? Small bunch coriander, chopped

? Sesame seeds

? Smoked chilli oil

Method:

1. Cook your noodles according to the packet instructions.

2. Using a large deep pan or saucepan, heat the oil over medium heat.

3. Begin by frying your onions and mushrooms for 5-10 minutes until golden brown.

4. Next add in the ginger, garlic, curry paste and peanut butter.

5. Fry for a minute or two before adding 2 tablespoons of the coconut fat from the top of the coconut milk can.

6. Fry this for 3-4 minutes, then pour in the remaining coconut milk and stock.

7. Bring to the boil and reduce to a simmer for 5-10 minutes.

8. Meanwhile, steam your green veggies.

9. Place the portion of noodles in a bowl, pour over the hot soup, and add the steamed veggies.

10. Garnish with scallions, chopped coriander, sesame seeds and chilli oil.