Coconut Curry Noodle Bowl

Weeknight meals. They’re killing me. I’m trying to stay inventive. Kyle and I have a meal deal where the person who is off or home first makes dinner. Basically, this is just a deal that I make dinner every day except when he’s off. I really lost out on this one.

Last night, I decided I would try out the BBC GoodFood recipe for Coconut Curry Noodle Bowls. It is online too and can be found HERE!

They (the magazine people) claim that this recipe only takes 10 minutes of prep time, but that must be when everything is cooking because I WAS SWEATING. Because of this “Easy” rating and 10 minute suggestion, I was unprepared. My #1 suggestion, as per the usual, will be your mise en place. Otherwise, you’ll be peeling carrots over your wok, like I was, trying to catch up. My #2 suggestion is THOROUGHLY WASH YOUR BOK CHOY. I’m kind of shouting, but those bad boys have a lot of crevices and stuff gets stuck in there. I located one fairly large moth (dead) hiding between the leaves. Actually, washing your bok choy might be my first suggestion.

Anyway, let’s get to it. I would suggest you start by washing your bok choy, peeling your carrots into ribbons and trimming and halving your green beans as a starting point. Also preheat your oven to 395F.

From there, let’s get to the good stuff. In a smallish pot, heat 1 tbsp of vegetable oil (I used sunflower oil, because I was out of the vegetable variety and it was fine). Add two cloves of garlic (crushed), it calls for 1/2 red chilli, but I didn’t have that, so I used a jalapeño (of course!) and “a small piece of ginger – grated”. I think I added about a tbsp’s worth of grated ginger. Fry that on a low-ish heat for about five minutes. Then, add one tbsp of a mild curry powder. Keep it all cooking for another minute and be sure to keep moving it about to nicely coat your ginger-garlic-chilli combo. Add one tbsp of soy sauce and the same quantity of sriracha. Pour in one 400g can of coconut milk. Keep stirring until all the big chunks have melted down. Toss a lid on your pot and keep it on a medium heat. Let it sit for about 15 minutes or so.

Then, combine about 80g of cashews and toss them with one tsp of soy sauce and the same quantity of maple syrup. Make sure they’re all well coated and toss them on a parchment lined baking sheet. Cook them for about 8-10 minutes. They burn quickly, so toss them at least once in there.

Then, in a wok, throw in one tsp of sesame oil. When it’s heated up, toss in your well washed bok choy, carrots, and green beans. Stir fry them for a few minutes. Then, add your 150g of fresh udon noodles. Keep stir-frying until they’re cooked through. Add your coconut milk mixture to the wok. I suggest covering the wok and letting the green beans soften a bit. When they’ve softened up, serve in bowls and top with your maple-soy cashews and some fresh chopped cilantro.

Like I said, I was sweating making this one. That was my own fault. I think I made it harder on myself than it had to be, but this recipe is REALLY good. It’s got great flavours and I’m sure you could substitute the bak choy with another veg if that’s not available to you. Anyway, I recommend it. It’s worth the work.

For now, I’ll give it a 4 out of 10 on the hassle scale.

IMG_0153It’s a messy picture, sorry.

Add, below you’ll find this week’s meal schedules, while I watch Big Little Lies on my computer.


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