Coconut curry noodle bowl

Coconut curry noodle bowl

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(1 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal533
  • fat31g
  • saturates17g
  • carbs44g
  • sugars11g
  • fibre10g
  • protein15g
  • salt1.3g
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Ingredients

    For the sauce

    • 1 tbsp vegetable oil
    • 2 garlic cloves, crushed
    • ½ red chilli, finely chopped (optional)
    • small piece ginger, grated
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tbsp mild curry powder
    • 1 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp sriracha (or another 1 tbsp soy sauce is you don't want the sauce hot)
    • 400g can coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    For the nuts

    • 80g cashew nuts
    • 1 tsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    For the stir-fry

    • 1 tsp sesame oil
    • 2 heads pak choi, halved
      Pak choi

      Pak choi

      pak-choy

      This member of the cabbage family has a number of different names, including bok choy, horse…

    • 200g green beans, trimmed and halved
    • 2 carrots, peeled into long ribbons
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 3 x 150g packs fresh udon noodles
    • large handful coriander, chopped, to serve

    Method

    1. Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.

    2. Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.

    3. While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.

    4. Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

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