Saturday, 15 February 2014

Black rice noodles with curried coconut

 My friend mentioned the other day how cool it would be if there was an app where you could type all the ingredients you have in your fridge and "bing" it would spit out a recipe. Pretty cool idea if you don't have a mega foodie, creative brain.

This made me want to share my Sunday night go to recipe…noodles! I think noodle soup and anything noodley is an easy base to use up all your leftovers with some spices from your cupboard. You can put in whatever you have in it, obviously it helps if you have the ginger and chillis but if you don't and have some thai or indian curry paste leftover use that. You can make it more soupy by adding veggie stock, basically there are no rules so get loose and chuck in whatever you fancy.

Serves 2

1tbsp coconut oil
1 big shallot finely sliced
1 leek sliced
2 garlic cloves finely chopped
1 thumb sized piece of ginger, peeled and finely chopped
½ red chilli sliced
½ tsp cumin
½ tsp coriander
1big shallot finely sliced
1 leek sliced

250ml coconut milk
1 tsp fish sauce

½ red pepper cubed
big handful of spinach leaves

squeeze of lime juice

Bring a pan of water up to the boil for the noodles.

In a big frying pan melt the coconut oil on a medium heat then add the shallots and leeks, when soft add the garlic, chilli, ginger and spices and fry for a few minutes.

Then start to cook the noodles, when ready drain and run under cold water and set aside until it's time to add them.

Pour the coconut milk into the pan with the spices etc and the fish sauce, bring to the boil and season, when your happy with the taste add the spinach and red peppers, cook until the spinach has wilted and then add the noodles.

Serve with a lime wedge to squeeze on top and some sesame seeds sprinkled over. Bon Appetit!

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