Thai-style noodles


This is a dee-lish all-in-one meal. Not sure the recipe is authentically Thai (hence Thai-style noodles), but it’s a tasty dish that comes together very quickly after all the chop-chop-chopping is done.

Thai-style noodles

I made this dish tonight with summer squash, broccoli, red pepper, mushrooms and celery, but you can substitute different vegetables. Any suitable for a stir-fry would work, like cabbage, bean sprouts, carrots, bamboo shoots, water chestnuts, green beans, mange tout (snow peas), baby corn, etc etc. It looks best if you use a variety of different-coloured veggies.

I use creamed coconut mixed with water as a substitute for coconut milk, as it’s a lot less expensive, has no preservatives and uses a lot less packaging. The type that comes in individual 50g sachets is the most convenient. (The one I buy is made by Patak’s, and is available in most supermarkets… in the UK, anyway.) But you can substitute coconut milk.

I use dried eggless Chinese noodles, though do check the label as a lot of Chinese noodles are made with eggs.

There is ample protein owing to the coconut milk and cashews, but you could of course add strips of fried tofu or seitan if you were really craving a protein hit.

This recipe serves two, though if you’re feeling peckish (or is that piggish?), you can add another dish; tonight we served this with crispy veggie duck (made with beancurd skin… bought alas, not homemade).

Thai-style noodles

British American
125g dried Chinese eggless noodles 4-1/2 ounces
50g creamed coconut 2 ounce
(or substitute 225ml [7/8 cup] coconut milk)
1 teaspoon Thai curry paste (I use red) 1 teaspoon
2 teaspoons groundnut (peanut) oil 2 teaspoons
  Salt to taste
1 garlic clove, minced 1
2.5cm piece fresh gingerroot, grated 1″ piece
1 small onion, halved lengthwise & thinly sliced 1
450g assorted vegetables, cut into matchsticks 1 pound
60g roasted cashews 2 ounces

1. Boil the dried noodles in boiling salted water for 4 minutes, or as package directs. Drain, rinse with cold water and set aside.

2.  Empty the sachet of creamed coconut into a measuring cup and add water to equal 225ml (7/8 cup). Transfer to a small saucepan and heat gently until creamed coconut melts. (Alternatively, substitute 225ml (7/8 cup) canned coconut milk for the creamed coconut/water.)  Whisk in curry paste until smooth.

3. Heat oil over medium heat in a large wok. When hot, add salt to taste; then add ginger and garlic and stir-fry for 30 seconds. Add onion and the remainder of the vegetables, and stir-fry for 4 or 5 minutes, until veggies are softened but still crunchy. If it looks really dry, add a teaspoon or two of water.

4. Add coconut milk mixture and noodles. Continue to stir-fry until very hot.

5. Add cashews and serve immediately.

Makes two servings.

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