Asian soup with a coconut cream base - delicious! It can be made for meat eaters or as a vegetarian meal.
Ingredients
- 300 g egg noodle
- 2 tbs canola oil
- 1 tsp ground ginger
- 100 g broccoli blanched broken into florets drained
- 100 g fresh beans cut into pieces
- 100 g baby canned corn
- 1 cup red capsicum
- 3 tbs vegetable stock (liquid)
- 1 tbs kecap manis
- 1 tbs mirin
- 3 tsp Sweet chilli sauce
- 2 tbs coconut cream
- 200 g tofu diced
Garnish
- 2 tbs peanuts chopped
- 2 tbs coriander
- 2 tbs spring onion chopped
Method
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Step 1Mix the stock, soy sauce, mirin and chilli sauce to make a sauce.
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Step 2Add the noodles, cook for 2 minutes, then add remaining ingredients.
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Step 3Add garnish ingredients.
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Step 4Serve immediately.
Recipe Notes
Use canola or peanut oil, red capsicum strips and tofu or 200g prawns. Cut stringless beans and chop spring onion, green part only.
Recipe Reviews (1)
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