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Udon Noodles with Thai Coconut Vegetables
Deliciously savoury and spicy noodles in a creamy coconut sauce.
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Ingredients
- 2 tablespoon sunflower oil
- 250 g selection of vegetables sliced (I used 1 onion, 1 red pepper, chestnut mushrooms, and a pack of baby corn and sugar snap peas)
- 2 tablespoon 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!
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 57gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1034mgPotassium: 186mgFiber: 7gSugar: 7gVitamin A: 4488IUVitamin C: 28mgCalcium: 33mgIron: 1mg
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