Malaysian style noodle bowl

Ingredients

  • Curry Paste

  • 30g ginger, roughly chopped

  • ½ small red chilli, roughly chopped

  • 1 lemongrass stalk

  • 2 cloves of garlic

  • 1 shallot, roughly chopped

  • Small handful of fresh coriander

  • 1 tsp. tamarind paste

  • 1 heaped tsp. ground turmeric

  • 2 tbsp. rapeseed oil

  • Stir Fry

  • 1 tbsp. rapeseed oil

  • Curry paste (see above for ingredients)

  • 1 shallot, finely sliced

  • 60g baby sweetcorn, sliced in half lengthways

  • 1 head of pak choi, chopped & leaves reserved for end of cooking

  • 1 sweet red pepper, sliced

  • 60g mange tout, sliced

  • 200ml Unsweetened Almond Breeze

  • 200ml boiling water

  • 50g creamed coconut

  • 2 kaffir lime leaves

  • 1 tbsp. tamari

  • Juice of ½ lime

  • 2 x 150g packs ready to wok medium rice noodles

  • To Serve

  • ½ lime

  • Fresh coriander leaves

  • Sliced red chilli

  • The small central leaves from the pak choi

Malaysian style noodle bowl

A quick, tasty and easy vegan meal. Create your own Malaysian style curry paste for a mouth-watering fresh noodle bowl packed with flavour and crunch. Make double or triple the curry paste and store it in the fridge or freezer for even faster meals.

Directions

To make the curry paste

First trim the ends and remove the tough outer leaves of the lemongrass stalk. Then chop into 3 pieces.

Add the ginger, chilli, lemongrass, garlic, shallot, fresh coriander, tamarind paste, ground turmeric and rapeseed oil to the small bowl of your food processor (if your mixer has a range of bowl sizes). Blitz to a rough paste.

Heat 1 tablespoon of rapeseed oil in a wok and add the curry paste, stir and cook through for a few minutes, before adding the sliced shallot. Stir the shallot through the paste and allow them to soften slightly.

Then add the sliced sweetcorn, pak choi, red pepper and sliced mange tout. Stir and cook all the vegetables for a few minutes until they are all coated in the curry paste.

Pour in the Unsweetened Almond BreezeÒ and then the boiling water. Stir and add the creamed coconut, tip in the kaffir lime leaves and simmer for a few minutes until the creamed coconut has melted. Add the tamari and pour in the lime juice, stir and then add the rice noodles, stir and cook until the noodles are hot.

Serve with a squeeze of lime juice, a sprinkle of coriander leaves, fresh chilli slices and a few small pak choi leaves.

 See the video here

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