Coconut noodles

Coconut noodles

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

I love this method of cooking noodles. By cooking them in coconut milk, they gain a brilliant fragrant taste.

Ingredients

Quantity Ingredient
850ml coconut milk
350g egg noodles

Method

  1. Pour the coconut milk into a saucepan and bring to the boil.
  2. Add the noodles and cook for 4 minutes. Turn the heat off and leave them in the pan to infuse for 5 minutes.

Optional extras:

  • You could add some sliced ginger to make the flavour stronger and more intense.

Serving suggestions:

  • I would serve the coconut noodles with a prawn and coconut stir-fry.

Leftovers:

  • You could keep the coconut milk used for boiling the noodles for when you make a curry or stir-fry. It will keep, covered, in the fridge for 2 days.
Tags:
student cooking
easy
healthy
budget
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