Coconut Curry & Noodles
This dish takes the Brick Lane Takeaway blend into a whole new flavour profile. It’s creamy and yet, light. And it’s a fabulous dish to serve if you have any plant-based folks at your table. We were thrilled by how this blend tasted with a bit of soy sauce and sriracha.
So rich in flavour, it’s a fabulous dish to serve if you have any plant-based folks at your table! And there’s no reason that you can’t serve this dish cold. It’s equally tasty served either way and a great option to have in your repertoire.
In fact, you might want to make a double batch of the sauce. It’s great with the veggies and noodles, but it would also be fantastic to sauce up a white fish or chicken breast!
- 1 ½ TBSP Vegetable Oil
- 3-4 Cloves of Garlic
- 1-2 Sweet Red Chilies, thinly sliced
- 1 – 2 cm of Ginger, fresh and finely grated
- 2 ½ tsp Brick Lane Takeaway
- 1 ½ Tbsp Soy Sauce
- 1 Tbsp Sriracha
- 400 g Coconut Milk, canned
- 2 tsp Sesame Oil
- 3 Bak Choi, each sliced into 2 pieces250 – 300 g Green Beans, chopped into small pieces
- 2 – 3 Carrots, sliced using a peeler to create long ribbons
- 2 packages of Udon Noodles,
- 2-3 Tbsp Chopped Cilantro
Nuts *Optional Garnish
- 100 g Cashews, unsalted/unroasted and slightly crushed into pieces
- 1 tsp Soy Sauce
- 1 tsp Maple Syrup
- If using, prep the nuts first. Heat the oven to 200, mix the crushed nuts, soy sauce and maple syrup in a bowl to coat, then spread on a lined baking sheet. Roast for 8 minutes, then turn and continue roasting for another 6-7 minutes. Set aside when done.
- In a large saucepan on medium heat, combine the oil, garlic, ginger and chilli peppers and cook for 3-4 minutes. Add the Brick Lane Takeaway and stir to distribute the spice blend evenly.
- Add the soy sauce and sriracha and stir again. Reduce the heat to a simmer and add the coconut milk. Stir to combine and break up any solids of the coconut milk.
- In a large frying pan (or stirfry pan, if you have one) on medium heat, add the sesame oil and the bok choy (cut side down). Cook for about 2-3 minutes, then add the carrots and green beans. Lastly, add the packages of Udon noodles and mix everything well. (The noodles will start to separate once they are warmed up.)
- Add the sauce to the vegetables, combining with the veg and noodles. Serve warm in a bowl with chopped cilantro and baked cashews as garnish.