I’m going to try to be really really quick today since I know you’re dying to get on the kitchen to make these noodles. I’d say I’m going to keep things short and sweet BUT today’s all about the savoury goodness of noodles.
Lush rice noodles in a creamy coconut sauce with the perfect touch of spice and the zing of lime.
Can it get any better than this??? I don’t think so.
Before moving onto the recipe, I’d like to apologize to those of you who voted for me to upload the recipe for my shiitake tofu croquettes today. Don’t you know what I could possibly be talking about?? Let me tell you! If you follow me on Instagram (here here HERE), and you watch my stories you’ll:
- See my kitties. Like, super duper often
- Will get previews for my upcoming recipes
- And you’ll get to vote on which ones you like best so I can upload them A-S-A-P
Today’s poll was between these noodles and the aforementioned tofu croquettes. And I gotta mention it was tight, so tight. At the time of me starting WordPress to write this post, it was 52-48 (%) in favour of the noodles. But I will say that the croquettes were winning all morning long so who knows, maybe when you check again, the croquettes will rise and beat them noodles’ asses.
(I hope not, because, even if I love both recipes to boot, I was rooting for the noodles. The croquettes will be coming next week, though, as I have a fabulous breakfast post planned for this week and maybe, a really sweet one (did anyone say cake?? Yes, I did. If you want to vote on the flavour, keep an eye on my stories!).
Let’s get back to the noodles now, shall we??
My favourite thing about this recipe is the fact that you can put it together in less than 30 minutes (20min if you’re really quick). It also makes great leftovers, and, if you can score some cheap coconut milk cans (I think they’re rather affordable at Aldi, off the top of my head!), this is a super affordable recipe. Can I get a FLIP YES for this absolutely bangin’ student meal.
First of all, you slice all the veg. I went for peppers, broccoli, onion and shiitake mushrooms (you can use white cap mushrooms instead to keep things on the more affordable side) since they’re my fav veggies to put on noodles, but anything goes. I reckon some carrots and cabbage would be nice too, don’t you think?
Then you sautee them in some oil, add some tofu if you’d fancy. In the meantime, you can boil the noodles (which should only take 3-4 minutes since they’ll be simmering in the coconut sauce later, but some noodle brands do require you to boil them first.
Once the veggies are sauteed, you need to whisk together the curry paste. Orrrr you can actually use store-bought curry paste. I went for a quick homemade concoction this time, since I’m currently in my hometown and none of the stores sell curry paste. It’s not a problem though, you’ll see it’s really really easy to make at home.
The last step is to add the noodles and coconut milk, simmer for a few minutes (the longer you do, the more flavourful the sauce, but 8 minutes should suffice to get a flavoursome meal). Last but not least, you can add as many garnishes as you’d like (basil and lime are so so good, and I like cashews to add a bit of crunch).
As you can see, the possibilities are endless. Aren’t you happy that the noodles ended up winning? 😉