Yellow Curry Noodles with Mushrooms & Mangetout
with coconut milk, lime & bell pepper
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
½ bunch
Scallions
125 g
Chestnut 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
Utensils
Cooking Steps
- Prepare the stock (see Tip).
- Roughly chop the bell pepper and crush or mince the garlic.
- Finely chop the scallions 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 discard the tips of the mangetout (see Tip).
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic and scallions for 1 minute.
- Add the bell pepper, mushrooms and ginger paste and fry for 4 minutes.
- 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, then bring to a boil and cover with the lid. Allow to simmer gently for 4 minutes.
- Add the udon noodles and 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.
