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5 from 1 vote

Coconut green tea curry noodles

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main meal
Servings: 3
Calories:
Author: Becca Heyes

Ingredients

  • 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
  • Salt
  • Black pepper
  • 1/2 tsp curry powder
  • 200 g dried egg noodles (1 nest or ~ 1 cup)
  • Fresh coriander (cilantro), to serve

Instructions

  • 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.