Coconut Curry Noodle Bowl

by BBC Good Food

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add most of soy sauce and all of the sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.

Step 2

Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with a dash of soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.

Step 3

While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.

Step 4

Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

  • Ingredients
  • Based on 4 servings
  • 2 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml
  • 2 Carrots, peeled into long ribbons 2x Sainsbury’s Carrots Loose
  • 1 tbsp Mild Curry Powder 1x Sainsbury's Mild Curry Powder, Inspired to Cook 79g
  • 400g Coconut Milk 1x Sainsbury's Coconut Milk 400ml
  • 2 Heads Pak Choi, washed and halved 1x Sainsbury's Pak Choi 250g
  • 15g Coriander, chopped, to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 100g Cashew Nuts 1x Sainsbury's Fairtrade Cashew Nuts 100g
  • 1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L
  • 2 Garlic Cloves, crushed 1x Sainsbury's Garlic
  • 0.5 Red Chilli, finely chopped 1x Sainsbury's Red Chillies 65g
  • 15g Ginger, peeled and grated 1x Sainsbury's Ginger 100g
  • 1 tbsp Sriracha, or another 1 tbsp soy sauce if you don't want the sauce hot 1x Sainsbury's Sriracha Hot Sauce 300g
  • 1 tsp Maple Syrup 1x Clarks Original Maple Syrup with Carob Syrup 180ml
  • 1 tsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml
  • 200g Green Beans, trimmed and halved 1x Sainsbury's Extra Fine Beans 200g
  • 450g Udon Noodles 2x Sainsbury's Udon Noodles Quick To Cook x2 300g
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