Spicy Coconut Milk Noodles
This one-dish meal features egg noodles cooked in a rich and aromatic coconut milk broth. The base is a fragrant mix of onion, chilli, garlic, ginger, and lemongrass, simmered with vegetable stock. Shredded cabbage, green beans, and mushrooms are added along with the noodles for a complete, hearty dish, finished with a generous sprinkle of crunchy peanuts.
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
Method
- Put the dried egg noodles into a bowl and pour boiling water over them to cover. Allow them to soak.
- Warm the vegetable oil in a wok. Cook the chopped onion, sliced red chilli, sliced garlic cloves, grated ginger, ground coriander, turmeric, and sliced lemongrass for 5 minutes.
- Add the coconut milk and vegetable stock to the wok, bringing the mixture just to a boil. Reduce the heat and stir in the shredded cabbage, sliced green beans, sliced mushrooms, and the drained noodles.
- Put a lid on the wok and let everything simmer together for 5 minutes.
- Stir through the unsalted peanuts before serving.
Nutrition (per serving)
Sodium30800 mg
Recipe details
CategoryOne Dish Meal
AuthorPinkCherryBlossom
