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. The range is available at Ocado, Wholefoods Market, Planet Organic, Real Foods, Amazon UK, Healthy Supplies, Nature’s Health Box, and all good health food stores. (or, if you’re in the US, you can find the products on Amazon too).
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).