Spicy Coconut Milk Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Two of my favourite things, coconut and noodles together! Super easy and quick Ingredients:
125 g dried medium egg noodles |
2 tablespoons vegetable oil |
1 onion, chopped |
1 red chile, deseeded and sliced |
3 garlic cloves, sliced |
5 cm fresh ginger, peeled and grated |
2 teaspoons ground coriander |
1/2 teaspoon turmeric |
1 stalk lemongrass, sliced |
400 ml coconut milk |
300 ml vegetable stock |
125 g cabbage, shredded |
275 g green beans, sliced on diagonal |
150 g mushrooms, sliced |
75 g unsalted peanuts |
Directions:
1. Place noodles in a bowl and cover with boiling water. Leave to stand.
2. Heat oil in a wok and gently fry the onion, chilli, garlic, coriander, ginger, tumeric and lemongrass for 5 minutes.
3. Pour coconut milk and stock into the wok and just bring to the boil. Turn down heat and add the vegetables and drained noodles.
4. Cover and simmer for 5 minutes.
5. Add the peanuts and serve.
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