The title of this recipe may be a bit of a mouthful, but it makes sense because the noodles themselves are a bit of a mouthful too. The best word to describe these coconut green tea curry noodles is ‘slurpy’. It’s not quite a soup, but it’s not a thick curry either – there’s just the right amount of the creamy sauce for you to slurp your way through the whole dish. And somehow, slurping your noodles (not a euphemism) is unbelievably satisfying.
This somewhat unusual recipe was inspired by Twinings‘ two new ranges of tea – the Twinings Freshly Picked Taste range of herbal teas (including garden mint, camomile and fennel, and root ginger), and the Twinings Steamed Green Tea range. I’m not a huge tea drinker (unlike my husband, who seemingly drinks dozens of cups a day), but when it’s cold out I do love curling up with a cup of green tea. If I’m ill, I add plenty of milk and tons of sugar too, since you can get away with things like that when you’re feeling sorry for yourself.
For this recipe, I used the Twinings ‘simply pure’ Steamed Green Tea. Apparently steaming the green tea leaves is an ancient Chinese method which gives a purer and more delicate flavour – who knew! I’m no tea expert, but it is a really, really yummy green tea. Each teabag is individually packaged, so they stay nice and fresh and flavourful, and they’re also perfect for carrying around in your handbag (tea obsessives, don’t deny that you do this. I’ve seen multiple people pull green tea bags out of their bag in the past, in a rather Joey-like fashion. Always ready for a cuppa).
I’ve never cooked with green tea before, but I liked it! I tried to not use too many other huge flavours in these curry noodles because obviously the flavour of green tea isn’t super strong. The green tea functions a bit like veggie stock – it gives a nice base for the other flavours to build on. The result is a mellow and mild curry sauce – sooo yum. The smooth creaminess of the sauce makes these noodles feel like serious comfort food, but you’re getting plenty of veggies in too, as well as all the goodness from the green tea. It’s like take away meets wellbeing – the best of both worlds.
Are you a green tea fan, or do you prefer a fruity tea – or a plain old breakfast tea?
Coconut green tea curry noodles
- 1 tbsp oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 mild green chilli, finely chopped
- 1/4 tsp fresh ginger, minced
- 1/2 courgette (zucchini), sliced or diced
- 1 red pepper, sliced or diced
- 1 small carrot, cut into thin slices (I used a peeler)
- ~ 8 sticks baby corn
- ~ 8 sticks tenderstem broccoli
- 60 g sugarsnap peas (~ 3/4 cup)
- 110 g frozen edamame (~ 3/4 cup)
- 250 ml boiling water (~ 1 cup)
- 2 green tea bags
- 200 ml coconut milk (~ 3/4 cup) - I used tinned
- Black pepper
- 1/2 tsp curry powder
- 200 g dried egg noodles (1 nest or ~ 1 cup)
- Fresh coriander (cilantro), to serve
- Heat the oil in a large wok, and add the onion, garlic, chilli and ginger. Cook for a couple of minutes over a medium heat, until the onion has started to soften. Add the remaining vegetables, and stir fry for 5-10 minutes, until fairly soft.
- Meanwhile, pour the boiling water over the green tea bags in a large jug. Allow to brew for around 4 minutes, then squeeze the tea bags and discard.
- When the vegetables are fairly soft, pour the green tea and the coconut milk into the pan, and season generously. Add the curry powder and dried noodles, and simmer for a few minutes, until the noodles are cooked and the sauce has reached your desired consistency.
- Serve topped with fresh coriander.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for half the recipe.