Veggie Curry with Noodles

[[ recipeID=recipe-9koshjbnb, title=Veggie Curry with Noodles ]]

Veggie Curry with Noodles

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 red onion, thinly sliced
  • 1 small broccoli, cut into small florets
  • 1 courgette, cut into quarters
  • 2 carrots, peeled
  • 1 red pepper sliced
  • 200 g noodles
  • 2 tbsp oil
  • 2 tsp fresh ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp red curry paste
  • 400 ml coconut milk
  • 2 tsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • ¼ red cabbage, thinly sliced, to garnish
  • 2 spring onions, sliced, to garnish
  • Sesame seeds, to garnish
  • Coriander, to garnish
  • Lime, to serve

You Will Also Need:

  • One wok or large frying pan
  • One medium saucepan

Instructions

  1. Slice the onion thinly and finely chop the garlic and ginger. Wash and slice the pepper, cut the broccoli into small florets (remember to use the stalk). Wash and cut the courgette into quarters. Peel the carrots and slice using a vegetable peeler. Boil the noodles according to the package.
  2. Heat a wok or a large frying pan over high heat. Once warm, add some oil and fry the vegetables - preferably separately - fast over high heat while stirring until the vegetables are al-dente. Pour everything onto a large plate as the vegetables are done cooking.
  3. In the same pan, add some more oil and cook the garlic and ginger for a couple of minutes. Add the curry paste and cook for another minute before sitting in the coconut milk. Simmer for 5 minutes and season to taste with sugar, fish sauce and soy sauce.
  4. Mix the noodles and vegetables with the sauce, garnish with thinly sliced red cabbage, spring onion, sesame seeds and coriander. Serve immediately with a lime wedge.