Quick Spiced Noodles in Coconut Milk (v)

This is an adaptation of Nigella’s Spicy Chicken Noodles but sans the dead chicken, obviously. It’s gently warming, and nice and filling on a cold wet day.

For 3-4 portions you need:
2 bundles rice noodles, soaked in hot water
1 onion, sliced
2 carrots, sliced
1 cup frozen peas
1 small butternut squash, peeled and diced
1 courgette, sliced
1 can coconut cream
1 litre vegetable stock
1 tsp ground tumeric
1 inch piece ginger, grated
2 cloves garlic, sliced
2 tbsp lemon juice
1 tbsp brown sugar
4 kaffir lime leaves
1 tbsp soya sauce
2 red chillies, sliced
handful corriander, chopped
handful salted peanuts

Put everything aside from the corriander and peanuts into a pan and gently simmer for 5 mins or so. Serve in large bowls topped with the corriander and peanuts. Slurp and savour.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s