THAI CURRY CELLOPHANE NOODLES
If you love Thai flavors, this one's for you! It's so simple to make and the creamy low-fat coconut milk mixed with the curry, ginger, cilantro and just a squeeze of lime makes this dish quite special. Your family will love you for it!
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the noodles according to package directions. Drain and rinse under cold water.
- Combine the cornstarch and coconut milk in a bowl and set aside.
- Heat the oil in a wok or large saute pan over medium heat. Add the onions and saute until softened, 2 to 3 minutes. Add the red bell pepper, garlic, ginger, scallions, salt and curry powder and saute until starting to soften, another 2 to 3 minutes. Add the shrimp and cook until cooked through and pink, 3 to 4 minutes, continuously stirring.
- Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro and heat until the mixture starts to thicken up, about 30 seconds. Then, stir to coat all the ingredients. Add the drained noodles and stir until the noodles are coated with the sauce and heated through, about another minute. Serve.
COCONUT-CURRY BEAN THREAD NOODLES
Don't be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cut here and there into shorter lengths.
- While the noodles are soaking, heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
- Add the remaining ingredients except salt; bring to a rapid simmer, then lower the heat and simmer gently for 3 minutes.
- Add the cooked noodles and season with salt. Cover and let stand for 5 minutes, until the noodles have absorbed much of the coconut milk, then serve.
- Prepare Sautéed Tofu (page 62) or simply serve with a platter of sliced Thai-flavored baked tofu. Complete the meal with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
- Calories: 220
- Total Fat: 10g
- Protein: 2g
- Carbohydrates: 33g
- Fiber: 4g
- Sodium: 310mg
COCONUT CURRY NOODLE BOWL
This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family
Provided by Amanda Grant
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
- While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
- Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.
Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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