Red Curry Peanut Noodles
Servings: 2
Red Curry Peanut Noodles, made with either minced (ground) pork or chicken, is the ultimate flavour bomb that can be whipped up in just 15 minutes. It's ideal for using up whatever veggies are in the crisper drawer.
Ingredients
- 1 tbsp olive oil
- 500 g 1 lb 2 oz minced (ground) pork or chicken
- 2 cups 150 g shredded cabbage (see note 1 for substitutions)
- 1 tbsp mild curry powder
- 1 tbsp freshly minced garlic
- 1 tbsp red curry paste
- 1 tsp dark soy sauce
- 1½ cups 360 ml chicken stock
- 200 g 7 oz thin egg noodles (or 2 x noodle cakes)
- 1½ cups 375 ml coconut milk
- 2 tbsp natural peanut butter
- 2 tbsp fresh lime juice or 2 tbsp apple cider vinegar or rice wine vinegar
To serve
- 2 tbsp crushed peanuts
- ½ cup 15 g fresh coriander (cilantro) leaves, picked
- Sliced fresh chilli optional
- Extra lime wedges
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the minced pork or chicken for 3–5 minutes until it has changed colour from pink to brown.
- Add the cabbage or vegetables of choice, the curry powder and the garlic. Cook, stirring, for 1 minute before stirring through the red curry paste and dark soy sauce.
- Make a well in the centre of the meat and vegetables and pour in the chicken stock. Once simmering, push the noodles into the stock so that they are as submerged as possible. Cook the noodles for 1 minute, flip, then place the lid on. Cook for a further 1 minute.
- Use tongs to separate the noodles, then add the coconut milk, peanut butter and lime juice. Toss to combine and heat through before removing the pan from the heat.
- Serve immediately, sprinkled with crushed peanuts, coriander and fresh chilli, if using. Serve with lime wedges on the side.
Notes
Note 1 – Use spinach leaves, bean sprouts, shredded carrots, sliced mushrooms, sliced Asian greens, snow peas (mangetout), sugar snaps, baby corn, broccoli florets or green beans, cut into small pieces. The beauty of this recipe is that you are able to use up any vegetables you have in your crisper.
Note 2 – Ensure all your ingredients are set up and ready to go before cooking. You will need to work fast after you have added the coconut milk and peanut butter as the noodles absorb the sauce very quickly. Add a splash of water if needed to thin it out (although I don't do this because I love the thick, creamy texture).
MAKE AHEAD
Best made and eaten immediately.LEFTOVERS
Best eaten immediately but leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).Scan for full recipe:
