Ginger, Garlic & Tenderstem Noodle Curry
Delicious, vibrant and full of flavour - this noodle curry is really simple to put together and tastes just as good as your favourite takeaway. Perfect for making when you have friends over for dinner.
Ingredients
For the stock
- 1 white onion
- 3 cloves garlic
- thumb size piece of fresh ginger
- 1 red chilli
- 1 400 ml tin coconut milk
- 1 tbsp tamari
- 1 tsp turmeric
- 1 tsp cumin
- 700 ml veg stock made using stock cube and water
Veg & Noodles
- 3 spring onions
- 1 courgette
- 2 peppers
- 5-6 Tenderstem
- 1 pack ribbon noodles if gluten free use soba or flat rice noodles
- 1/2 lime squeezed
Garnish With
- 2 spring onions
- 1 tbsp sesame seeds toasted is even more delicious
- large pinch salt
- tsp chilli flakes optional for extra heat
- 1/2 lime squeezed to garnish each dish at the end
Instructions
- Use either a large pot or a deep pan, pop it on a medium heat with a drizzle of sesame oil
- Finely dice the onion, ginger and chilli then add to the pan and fry for around 5 minutes
- Once they have softened add the minced garlic and cook for a further 1-2 minutes
- Roughly chop the peppers, courgette and spring onion into bite size chunks, add to the pan with the tamari and the squeeze of 1/2 lime
- After 5-6 minutes of frying add the veg stock, turmeric and cumin and bring to a simmer for around 10 minutes
- Turn the heat right down then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes
- Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt then add the other squeeze of 1/2 lime just before serving
- Enjoy!