Thai green curry noodle soup
I’m so excited to tell you about a product today. As soon as I saw these noodles online, I just knew that I had to tell you about them!
As a vegetarian, it can be really easy to fall into the trap of having pasta / noodles for every meal – which isn’t the most nutritious way of eating. Buuut, these noodles from Explore Asian are different – they’re made from beans! Which means, 100g of these noodles contains:
- just 16g of carbohydrates (compared to about 75g in normal pasta)
- 18g of fibre (compared to around 3g in pasta)
- and best of all: 43g of protein!! Normal pasta only contains about 13g of protein per 100g
So – low carb, high protein, and high fibre! It’s a pasta lover’s dream!
You might expect such an incredible product to be full of bizarre ingredients, but nope: beans and water. That’s it – which means they’re gluten free, vegan, and they’re also totally organic.
How Explore Asian managed to get beans and water to look and act exactly like pasta, I have absolutely no idea. But they did! It’s utter magic.
I used the fettuccine shaped noodles, made with edamame and mung beans, but there are also varieties made with black beans, soy beans and adzuki beans (which each give a different coloured noodle!). The texture is a little different to normal pasta (these noodles are a little chewier), but they’re still absolutely delicious, and will definitely curb your pasta craving!
I used my bean noodles to make Thai green curry noodle soup, but you could use them for Italian-style pasta dishes too – just like normal pasta, the flavour is pretty mild, so you can dress them up however you like. I had some of my homemade Thai green curry paste to use up, so noodle soup was a no-brainer for me!
If I’m honest, I went a little heavy on the noodles and a little light on the soup – these noodles are super filling! The packet looks like it should serve about two people, but could easily serve four (and I’m not a light eater…). You can adjust the quantities of the recipe to get a consistency you’re happy with – add more or less vegetable stock depending on how noodly you want your soup to be!
What do you think – do these bean-based noodles inspire you? If you’d like to get your hands on a pack, you can get some through Lavida Food, the UK stockists.
Thai green curry noodle soup
- 1 tbsp oil
- 1 onion halved lengthwise then sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 75 g baby corn cut into chunks
- 3 medium mushrooms sliced
- 3 spring onions sliced
- 3 tbsp Thai green curry paste homemade or shop-bought
- 200 g bean pasta
- 750 ml vegetable stock
- Black pepper
- To serve: more spring onions cilantro, fresh coriander
- Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
- Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the pasta, and add it to the wok with the vegetables and curry paste.
- Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).