Coconut Curry Noodles with Mangetout

Name: Coconut Curry Noodles with Mangetout with bell pepper & mushrooms
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 piece Garlic; 1 bunch Scallions; 250 g Mushrooms; 100 g Mangetout; 1 sachet(s) Yellow curry spices; ½ piece Lime; 150 milliliters Coconut milk; 220 g Fresh udon noodles; 10 g Ginger paste; 1 piece Bell pepper; 100 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil

with bell pepper & mushrooms

4.2

(592)

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Coconut milk adds a creamy and rich texture to curries with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.

Tags:

Calorie Smart

•Plant-based

•Extra Veggies

Allergens:

Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Garlic

½ bunch

Scallions

125 g

Mushrooms

50 g

Mangetout

½ sachet(s)

Yellow curry spices

¼ piece

Lime

75 milliliters

Coconut milk

110 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

5 g

Ginger paste

½ piece

Bell pepper

Not included in your delivery

50 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

Nutrition Values

Energy (kJ)1757 kJ

Calories420 kcal

Fat21.1 g

Saturated Fat12.3 g

Carbohydrate43.1 g

Sugar10.2 g

Dietary Fiber11.1 g

Protein13.4 g

Salt1.2 g

Potassium612.5 mg

Calcium34.1 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

Cooking Steps

Prepare the vegetable stock (see Tip).
Roughly chop the bell pepper and crush or mince the garlic.
Chop the scallion into rings and set aside some of the greens to use later as garnish.

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Slice the mushrooms and trim the ends off the mangetout (see Tip).
Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the scallions and garlic for 1 minute.
Add the bell pepper, mushrooms and ginger paste and fry for 4 minutes, then add the mangetout and yellow curry spices and fry for 2 more minutes.

Tip: the tips of mangetout can sometimes be tough, so be sure to remove and discard these.

Meanwhile, cut the lime into wedges.
Stir in the coconut milk and the stock and bring to a boil, then cover with the lid and simmer gently for 4 minutes.
Add the udon noodles and continue to simmer for 2 - 3 more minutes, still covered.

Serve the noodles on deep plates.
Garnish with the reserved scallion greens and serve the lime wedges alongside.

Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.