Malaysian style noodle bowl

A quick, tasty and easy vegan meal. Create your own Malaysian style curry paste for a mouth-watering fresh noodle bowl packed with flavour and crunch. Make double or triple the curry paste and store it in the fridge or freezer for even faster meals.

DIRECTIONS

To make the curry paste First trim the ends and remove the tough outer leaves of the lemongrass stalk. Then chop into 3 pieces. Add the ginger, chilli, lemongrass, garlic, shallot, fresh coriander, tamarind paste, ground turmeric and rapeseed oil to the small bowl of your food processor (if your mixer has a range of bowl sizes). Blitz to a rough paste. Heat 1 tablespoon of rapeseed oil in a wok and add the curry paste, stir and cook through for a few minutes, before adding the sliced shallot. Stir the shallot through the paste and allow them to soften slightly. Then add the sliced sweetcorn, pak choi, red pepper and sliced mange tout. Stir and cook all the vegetables for a few minutes until they are all coated in the curry paste. Pour in the Unsweetened Almond Breeze® and then the boiling water. Stir and add the creamed coconut, tip in the kaffir lime leaves and simmer for a few minutes until the creamed coconut has melted. Add the tamari and pour in the lime juice, stir and then add the rice noodles, stir and cook until the noodles are hot. Serve with a squeeze of lime juice, a sprinkle of coriander leaves, fresh chilli slices and a few small pak choi leaves.

Esta receta utiliza Almond Breeze Zero

INGREDIENTES

Pasta de curry

30 g de jengibre troceado

½ chile rojo pequeño troceado

1 tallo de lemon grass

2 dientes de ajo

1 chalota troceada

Un manojo pequeño de cilantro fresco

1 cucharadita de pasta de tamarindo

1 cucharadita colmada de cúrcuma molida

2 cucharada de aceite de colza

Para el salteado

1 cucharada de aceite de colza

Pasta de curry (consulta los ingredientes arriba)

1 chalota bien picada

60 g de maíz dulce, troceado por la mitad

1 manojo de pak choi troceado, con las hojas enteras para la decoración final

1 pimiento rojo picado

60 g de tirabeques picados

200 ml de Almond Breeze Zero

200 ml de agua hirviendo

50 g de manteca de coco

2 hojas de lima kaffir

1 cucharada de tamari

El zumo de ½ lima

2 paquetes de 150 g de noodles de arroz de tamaño medio para wok

Sírvelo con

½ lima

Hojas de cilantro fresco

Chile rojo picado

Las hojas centrales pequeñas del pak choi”