Recipe: Udon Noodles with Thai Coconut Vegetables

Its been really interesting to read your comments and replies this month as I've posted a picture a day on Twitter and Facebook of what we're having for dinner during 'Veganuary'.  Two photos in particular have had a particularly good response and a number of you have asked for recipes, so here goes:

Recipe: Udon Noodles with Thai Coconut Vegetables

Kate Ford | The Veg Space

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main

Cuisine Asian

Ingredients

  

• 2 tbsp sunflower oil
• Selection of vegetables sliced (I used 1 onion, 1 red pepper, chestnut mushrooms, and a pack of baby corn and sugar snap peas)
• 2 tbsp Thai Green Curry Paste check it is vegetarian - see here for some suggestions
• 400 ml tin light coconut milk
• 1 vegetable stock cube
• 1 red chilli seeds removed and finely sliced.
• 250 g dried Udon Noodles I used ASDA's
• 1 lime

Instructions

 

• Heat the oil in a large deep frying pan or saucepan, and add the vegetables.  Fry gently for 5 minutes until beginning to soften, then add the thai curry paste and cook for a further 1-2 minutes.
• Pour in the coconut milk, add the chilli and crumble in the stock cube.  Simmer for 5 minutes then taste and season with salt if required.
• Add the noodles to the pan and simmer for a further 3-4 minutes until they are just cooked through.  Quarter the lime, and serve a wedge with each portion.
• Easy peasy!

ENVIRONMENTAL INFORMATION

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If you like the look of this recipe. why not take a look at my Pinterest Board Noodles: Vegetarian & Vegan

Follow Kate Ford | The Veg Space's board Noodles: Vegetarian and Vegan on Pinterest.