Spicy noodle and sweet potato bowl
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 15 mins
Cooking 20 mins
GO VEGAN: For an easy vegan swap, replace the egg noodles with rice ones.
- 2 tsp smoked or ancho chilli paste
- 1cm piece of fresh ginger, grated
- 1 tbsp ground coriander
- 1 tsp curry powder
- 3 tbsp olive oil
- 400ml can coconut milk
- 75–100g egg noodles
- lengthways and sliced
- 125g French beans, cut into 1cm
- pomegranate seeds, toasted cashew nuts,
- 1 shallot, grated
- 2 tbsp chopped fresh coriander
- ½ tsp turmeric
- 2 cloves garlic, chopped
- 125g shiitake mushrooms, sliced
- 1 litre vegetable stock
- 200g sweet potatoes, peeled, halved
- 1 carrot, shredded
- 50g baby spinach
- sliced fresh chillies and lime wedges, to serve
Mix together the chilli paste, shallot, ginger, fresh and ground coriander, turmeric, curry powder and garlic in a small bowl to create a paste.
Meanwhile, heat the oil in a saucepan and sauté the mushrooms for 2 minutes. Stir in the paste and sauté for 30 seconds. Add the coconut milk, stock, noodles, sweet potato, carrot and beans. Bring to the boil, cover and simmer for 15 minutes, until the vegetables are tender.
Stir in the spinach, bring back to the boil, cover and simmer for a further 2 minutes, until wilted. Spoon into warm serving bowls and scatter over pomegranate seeds, toasted cashew nuts, sliced chillies and wedges of lime.
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