Everyone in the family will love these coconut curry noodle bowls. They're versatile (throw in any veg you've got in the fridge), quick to throw together, and absolutely delicious.
Coconut Curry Sauce:
1 tbsp oil
1 large onion
1 tbsp gresh ginger, grated or minced
2 tbsp red curry paste
1 can coconut milk (use full fat!)
1/2 cup (125ml) vegetable stock
1-2 tbsp sugar
1 tbsp chili paste or 1 tsp chili flakes
3-4 tbsp soy sauce
3-4 nests of noodles, or a packet of rice noodles
Vegetables: broccoli, shredded carrots, asparagus, edamame (use whatever is in season, anything goes with this recipe!
• Heat the oil in a large pan over medium heat, then add in chopped onions and ginger. Stir fry until the onion is so# and translucent.
• Add in the curry paste and fry for 1 minute before adding the coconut milk, sugar, chili, stock, and soy sauce.
• Allow to simmer for 15 minutes, stirring occasionally, while you prepare the rest of the ingredients
• Cook noodles and chop up the veg. Add the veg to the sauce for the last 5 minutes so it can cook and soak up the delicious flavour! • Make your bowls- start with noodles, add veg, pour the broth over top and sprinkle with sesame seeds and a squeeze of lime. Enjoy!
*Makes 4 bowls