Asian Coconut Curry Noodles
These flavour‑packed noodles are tossed in a creamy coconut and red curry sauce with crunchy greens, edamame, and peanuts. Quick to make and full of warmth from chili, ginger, and garlic, it’s a perfect weeknight dinner.
Ingredients
200 g rice noodles - 2 heads of mini pak choy
- A bunch of broccolini
- 2-3 spring onions
- 1 cup frozen edamame beans
- 1 lime
- 1/2 cup .3Chantal Organics Coconut Cream
- 1-2 tbsp fish sauce
- 1 Tbsp Chantal Organics Tamari Soy Sauce
- 1 tbsp peanut butter
- 1 tbsp red curry paste
- 1 tbsp Liquid Garlic
- 1 tbsp Liquid Chili
- 1 tbsp Liquid Ginger
- A handful of peanuts, roughly chopped
instructions
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Step 1.
Cook the noodles according to the packet instructions. Once cooked, rinse under cold water to prevent sticking, then set aside.
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Step 2.
Slice the spring onions, keeping the white and green parts separate. Trim the base off the pak choy and cut into sections. Cut the broccolini into bite-sized pieces. Halve the lime and set one half aside for serving.
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Step 3.
Place the frozen edamame beans in a bowl and cover with boiling water. Once thawed, drain well and set aside.
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Step 4.
Heat a wok over medium heat. Spoon in 1 tablespoon of the thick (creamy) part of the coconut milk and add the red curry paste. Stir-fry for about 1 minute until fragrant, then add the white parts of the spring onions and cook briefly. Stir in the peanut butter until well combined.
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Step 5.
Add the pak choy and broccolini and stir-fry for 1–2 minutes. Pour in the remaining coconut milk, tamari, fish sauce, and the juice of half the lime. Season the sauce with Liquid Chili, Liquid Ginger, and Liquid Garlic to taste. Add the noodles and edamame beans, tossing everything together until heated through.
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Step 6.
Serve topped with chopped peanuts and the green part of the spring onions, with a lime wedge on the side.
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Chantal Organics Products used
