Photo: Kelly Rossiter
I've been making a lot of Asian-style noodles lately, I guess in a quest to use up all the carrots and cabbage I have. I spent all morning thinking about what I would make for lunch, but nothing appealed to me so I went back to the noodles but today I made them with green curry just for something a little different. A spicy dish of noodles is a nice thing on a cold day.
This is definitely one of those clean out the fridge kind of recipes. Throw in whatever vegetables you have on hand. I would have added mushrooms and peppers if I had any and I put in tomatoes because I had a bit left in a jar. As I have been doing in the last few noodle and bean dishes I've made, I've made a kind of cross between a stew and a soup. You can add more or less vegetable stock as you like. This wasn't as spicy as I intended, so you can add more green curry paste or garnish it with srirhacha sauce, if you like.
Green Curry Noodles
1 tbsp peanut or vegetable oil
1 onion, coarsely chopped
2 carrots, cut into discs
2 slices off of a savoy cabbage, coarsely chopped
1 1/2 tbsp green curry paste
1/2 cup canned tomatoes, coarsely chopped
4 cups vegetable stock
1 tbsp soy sauce
Dried Asian noodles - enough for 2
1/2 cup coconut milk
1 tsp lime juice
Srirhacha sauce (if using)
1. In a large pot heat the oil until it shimmers. Add onion and cook until translucent, about 5 minutes. Add carrots and savoy cabbage and cook for a few minutes more.
2. Add green curry paste and tomatoes and stir. Add vegetable stock and soy sauce and cook until the vegetables are almost tender.
3. Increase heat and add dried noodles, cooking until they are almost tender, 5 - 10 minutes, depending on the thickness of noodles you are using. Add coconut milk and lime juice and heat through. Taste and add srirhacha, if using.