Another noodle dish for you all and this one’s another favourite (I know I always say that but I only like to share my best stuff with you!). Rice stick noodles are perfect in this creamy and nourishing sauce that is an amazing base for whatever veg you have languishing in your fridge or freezer. I came up with it when we couldn’t decide whether to have coconut milk and lemongrass or almond satay sauce. In typical me-fashion, I decided we could have both – and this new dish was born!
We had quorn ‘chicken’ pieces which soaked up the flavours beautifully but I’m sure it would work equally well with other protein sources like tofu or chickpeas – or just leaving it out. Like I said, the veg you can use is really flexible (peppers, broccoli, carrots, aubergine…the list could go on and on) but I highly recommend topping it with a chilli or sweet chilli sauce of your choice! Mmmm…
- ½ pack/200g rice stick noodles
- 1 pack/300g quorn chicken pieces (or other vegan – or not – protein)
- 1 tin/400ml coconut milk
- ⅓ cup/80g almond butter (can sub for sunbutter to make nut-free)
- ½ tsp ground turmeric
- 1 stick of lemongrass, finely chopped
- 3 cups of chopped vegetables of your choice
- coconut oil
- salt to taste
- a drizzle of chilli sauce (optional)
- Heat a little coconut oil in a large frying pan then add the quorn and cook until browned (5-10 mins).
- Add the vegetables (these may have different cooking times, so think about this – for instance, you may want to add longer cooking veg like aubergine or carrots before quicker cooking veg like peppers or spinach).
- When the veg is starting to soften, add the coconut milk, lemongrass and turmeric, bringing everything to a simmer.
- Meanwhile, cook the noodles according to the instructions on the packet.
- Stir in the almond butter and salt, and let the sauce thicken to the desired consistency.
- Stir in the noodles and heat through before dividing between bowls.
- Serve drizzled with chilli sauce.