Posts Tagged ‘noodles’

Thai mushroom and peanut noodles

May 8, 2021

Thai mushroom and peanut noodles Riverford vegan recipe box.

Ingredients: bunch of spring onions, garlic clove, 200ml can of coconut milk, Thai red curry paste, star anise, Thai red curry power, red pepper, chestnut mushrooms, spring greens, cherry tomatoes, peanut butter, noodles, optional red chilli pepper.

I will often substitute. For the red pepper a Romano red pepper from last week, for the cherry tomatoes overripe cherry tomatoes. I also substituted crunchy peanut butter as already had.

One medium, one large saucepan required.

Slice red pepper, mushrooms, garlic clove, red chilli pepper (deseed if too hot), slice spring onions, (green ends save for decoration of finished dish).

Water set to boil in the medium saucepan, to later add the noodles.

The method I changed. Instead of adding to large saucepan and frying, which I find ruins a saucepan, splosh of extra virgin cold pressed rapeseed oil, add dollop of coconut milk, half of the spring onions, garlic, Thai curry paste, curry powder, fry for about a minute, add remaining coconut milk.

Empty contents of frying pan into large saucepan.

Add star anise.

Add empty tin full of hot water to frying pan, swill around then empty into large saucepan.

Add large dollop of crunchy peanut butter to the large saucepan, stir.

Add the sliced mushrooms, tomatoes and red pepper to the large saucepan.

Add noodles to boiling water in medium saucepan.

Three minutes later add the spring greens.

After a further three minutes, add contents of medium saucepan to the large saucepan.

Serve, add green of spring onions for decorations.

Very tasty, goes well with a glass of red wine.

If I was to modify, add florets of broccoli instead of spring greens, add half a handful of raw peanuts.

Cautionary note: Despite my precautions, contents stuck and burnt to the bottom of the large saucepan. Essential to stir periodically.


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