Coconut Curry Noodles with Mangetout
with bell pepper & mushrooms- Gluten
- Tarwe
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.
Ingredients
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
Utensils
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.
