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Spicy Thai Veg Noodles recipe

Spicy Thai Veg Noodles


  • Author: Caroline Hastings-Brown
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4-6

Description

A mouthwatering feast of veggies and Thai-inspired flavours, with egg noodles. Ideal for a veggie option, but meat can be added too for this absolute winner of a dish!


Ingredients

For the Sauce:

  • 1 tablespoon oil
  • 12 spring onions, chopped
  • 1 heaped tablespoon fresh ginger
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • ½ cup Chicken stock (I dissolved 1 stock pot in 500ml and then used ½ cup from that)
  • 2 tablespoons sugar
  • 1 tablespoon chilli paste
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

For the Noodles:

  • 300g cooked noodles (I used the pre-cooked egg noodles from Woolies)
  • 1-2 tablespoons olive oil
  • ½ red onion, chopped
  • 1 cup chopped asparagus
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 2 tablespoons sesame seeds

Limes for serving

Coriander to garnish

Optional: Shredded chicken for a non-vegetarian option


Instructions

Instructions
  1. Make the sauce first. Heat the oil in a saucepan, and add the spring onions and ginger – fry for 2-3 minutes. Add in the curry paste and fry for 1 minute.
  2. Add the coconut milk, chicken stock, sugar, chilli paste, fish sauce and soy sauce.
  3. Allow to simmer for 15 minutes so that the sauce can reduce and thicken slightly. Set the sauce aside.
  4. Now prep the veggies. In a large saucepan or wok, fry the onion in the oil and cook for 3-5 minutes. Now add the asparagus and fry for another 3 minutes.
  5. Add the broccoli and carrots and fry until the broccoli is bright green but still firm.
  6. Add shredded chicken at this point if you would like a non-vegetarian option.
  7. Add the noodles and sauce to the pan and toss around until everything is just combined.
  8. Place in bowls and garnish with the purple cabbage, sesame seeds and coriander. Serve with a slice of lime.