Red curry noodle bowl

Red curry noodle bowl

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

As well as being pretty, this is a lovely, hearty bowl, full of goodness.

Ingredients

Quantity Ingredient
1 tablespoon oil
2 spring onions, chopped
1 tablespoon fresh ginger, peeled and sliced
2 tablespoons red curry paste
200ml coconut milk
200ml chicken or vegetable stock
1 tablespoon caster sugar
1 tablespoon hot chilli paste (sambal oelek)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 bird’s eye chilli, halved lengthways
2 kaffir lime leaves, optional
60g chopped broccoli florets, blanched
60g spiralized courgette
handful kale, blanched
60g chopped asparagus, blanched
100g shredded cooked chicken, optional
100g brown rice noodles
1 lime, halved, to serve
handful fresh coriander, to serve

Method

  1. Heat the oil in a large saucepan. Add the spring onions and ginger and stir-fry for 3–5 minutes. Add the curry paste and stir-fry for 1 minute. Add the coconut milk, stock, sugar, chilli paste, fish sauce, soy sauce, chilli and lime leaves, if using. Simmer for 15 minutes.
  2. Add the vegetables and chicken (if using), then stir in the noodles until just combined (if you cook them for too long, the noodles will become too sticky). Serve topped with a squeeze of lime and the coriander leaves.
Tags:
Asian
student
noodles
bowl food
easy
quick
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