This simple noodle and vegetable curry broth is wonderfully filling and super quick to cook, too - just 15 minutes and you're done! If you like, you could add meat or vegetable protein pieces to bulk up the meal.
- 100g fresh egg noodles
- 1 red pepper
- 1 small bunch spring onions
- 50g baby corn
- 50g sugar snap peas
- 150ml vegetable stock
- 175ml tin coconut milk
- Small chunk root ginger, minced
- 2 garlic cloves, minced
- 1 tbsp. curry powder
- 1 tbsp. groundnut oil
Halve the baby corn and sugar snap peas. Slice the pepper in half and remove the seeds and pith, then thinly slice the pepper. Shred the spring onions.
Heat the oil in a large frying pan and add the ginger, curry powder and garlic. Stir fry until fragrant. Add the coconut milk and stock and bring to a simmer, then cook for a minute or two to thicken.
Add the red pepper, half the onions, corn and sugar snap peas. Simmer for 4-5 minutes or until tender. Add the noodles and cook until heated through.