Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon peeled and grated ginger
- 4 garlic cloves, minced
- 1 tablespoon Thai red curry paste
- 1 x 400 g can organic coconut milk
- 6 tablespoons unsweetened natural peanut butter (chunky or smooth)
- 2 tablespoons soya sauce
- 1/2 cup chicken or vegetable broth (125 ml)
- 2 medium carrots, peeled and grated (or thinly sliced with a mandoline)
- 1 sweet pointed red pepper or bell pepper, thinly sliced
- 3 green onions, chopped
- 500 g Asian-style noodles
- 2 tablespoons fresh squeezed lime juice
For serving:
- toasted sesame seeds
- fresh chopped cilantro
Instructions
- In a wok or large, deep skillet heat the coconut oil over a medium heat. Add the ginger and garlic and sauté, stirring, for 3-5 minutes, add the curry paste and cook for 1 minute, until fragrant.
- Add the coconut milk, peanut butter, soy sauce and broth. Use a whisk to dissolve the peanut butter. Simmer for about 7-8 minutes to allow the flavors to develop. Add the vegetables to the wok and cook until crisp-tender, about 3-4 minutes (depending on preference; I like mine al dente, with some crunch).
- In the meantime, cook the noodles until al dente (according to package instructions). Drain, rinse and set aside.
- Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.
- Transfer to serving bowls. Garnish with sesame seeds and cilantro leaves. Enjoy while warm!
Nutrition
Notes
- I like using organic, gluten-free brown rice noodles with pumpkin and ginger, which you can find in health food shops or online. Alternatively, Japanese soba, ramen, or yakisoba noodles work just as well – or simply use your favourite Asian noodles.