Curried Veggie Noodles
We've based these noodles on one of our favourite Chinese street food stalls. There's something about the sauce and sticky noodles that makes eating them both very messy and extremely pleasurable. The curried coconut sauce dresses the noodles in a slick silky sauce, while the vegetables are quickly stir-fried to retain crunch.
Ingredients for 2 people
You'll also need
Flour, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle ready for step 5
De-seed and roughly chop the green pepper(s) into chunky strips
Peel and slice the red onion(s) into 8(16) wedges
Drain the pineapple rings (reserve the juice for step 3) and cut 2(all) of them into small bite-size pieces (approx 1 cm)
Heat a small pot on a medium-low heat
Add the curry powder, chilli flakes (careful, adjust the amount to your preferred heat level) and 1 tsp (1.5 tsp) flour
Cook on a medium heat for 30 seconds - 1 min
Add the coconut milk to the pot and whisk to fully combine
Add a pinch of salt, a couple of spoonfuls of the reserved pineapple juice and the soy sauce- increase the heat to medium
Reduce by half until the sauce is the same consistency as double cream, then set aside until serving
Heat a large wide-based pan with 1 tbsp (2 tbsp) of vegetable oil
When hot, add the onion and green pepper
Stir-fry on a medium-high heat for 4-8 min or until starting to colour, then add the pineapple and stir-fry for a further minute
Transfer the cooked vegetables to a plate, reserving the pan for the next step
Add plenty of boiling water to the pan for your noodles
Add the wheat noodles and cook on a medium heat for 4-5 min or until cooked but with a slight bite
Meanwhile, finely slice the spring onion(s) discarding the root ends
Drain the noodles and add them to the vegetables (off the heat)
Add half of the coconut sauce and mix well
Dish up the noodles and drizzle the remaining sauce over
Sprinkle the spring onion and sesame seeds over to garnish
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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