Coconut Curry Noodle Stir Fry
Super speedy curry stir-fried noodles with pork mince and vegetables
Servings: 5
Calories: 435kcal
Ingredients
- 500 g fresh udon noodles (or noodle of choice)
- 1 tbsp olive oil
- 1 large brown onion- thinly sliced
- 200 g white or brown cup mushrooms- cleaned and sliced
- 5 tbsp red curry paste
- 1 tsp fresh ginger- minced
- 2 cloves garlic- minced
- 2 kaffir lime leaves
- 500 g lean pork mince (or any mince or tofu of choice)
- 400 ml light coconut milk
- ½ tbsp fish sauce
- ½ tbsp palm or brown sugar
- 100 g sugar snap peas
To Serve
- 1 lemon-cut into wedges
- thai basil leaves
Instructions
- Cook the noodles according to packet instruction- if using fresh noodles, rinse with hot water, drain and set aside
- In a large non-stick skillet, heat the oil over medium-high heat. Cook the onions for 2 minutes, then add the sliced mushrooms and fry for a further 3 minutes.
- Add the curry paste, ginger, garlic and kaffir lime leaves. Quickly stir and fry for 1 minute
- Add the mince, breaking it down with a wooden spoon and combining it with the vegetables and spices. Cook for 6 minutes or until evenly browned
- Add the coconut milk and simmer for 3 minutes
- Add the fish sauce and sugar, stir until combined. Add the drained noodles in and simmer until the sauce has thickened and clings onto the noodles.
- Transfer into serving bowls, add the sugar-snap peas and toss. Top with the lemon wedges and any extra herbs. Serve warm
Nutrition
435cal | C 41.6g | F 19g | P 22.3g
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