Mon, 11 November 2024
Ingredients:
? 200g of uncooked or 400g cooked noodles of choice
? 2 tablespoons coconut oil
? 1 white onion, sliced
? 200g tofu/mushrooms/chicken - cubed
? 3-4 garlic cloves, minced
? 1 thumb ginger, minced
? 2 tablespoons curry paste of choice
? 2 tablespoons peanut butter
? 1 can full-fat coconut milk
? 250ml veg stock
? 200g green veg of choice (broccoli/bok choy/beans)
? 3-4 scallions, chopped
? Small bunch coriander, chopped
? Sesame seeds
? Smoked chilli oil
Method:
1. Cook your noodles according to the packet instructions.
2. Using a large deep pan or saucepan, heat the oil over medium heat.
3. Begin by frying your onions and mushrooms for 5-10 minutes until golden brown.
4. Next add in the ginger, garlic, curry paste and peanut butter.
5. Fry for a minute or two before adding 2 tablespoons of the coconut fat from the top of the coconut milk can.
6. Fry this for 3-4 minutes, then pour in the remaining coconut milk and stock.
7. Bring to the boil and reduce to a simmer for 5-10 minutes.
8. Meanwhile, steam your green veggies.
9. Place the portion of noodles in a bowl, pour over the hot soup, and add the steamed veggies.
10. Garnish with scallions, chopped coriander, sesame seeds and chilli oil.
Tue, 20 January 2026
Chef: Eoin Sheehan
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