Recipes / Noodles and stir-fries
Red curry noodles with green beans
Rice noodles in a coconut and red curry sauce with green beans, red pepper and peanuts. Fragrant and rich, and there is half a tin of coconut milk to use up somewhere else.
- Time
- 20 min
- Serves
- 2
- Also
- Gluten-free
- Season
- Summer
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: red curry paste.
Method
- Boil the kettle. Put the rice noodles in a heatproof bowl, cover with boiling water and soak for 5 to 8 minutes, until soft, then drain and rinse under cold water.
- Trim and halve the green beans, cut the red pepper into strips, roughly chop the peanuts and cut the lime into wedges. Stir the coconut milk in its tin before you measure out half.
- Warm the olive oil in a wok or large frying pan over a medium heat. Fry the red curry paste for 1 minute, stirring, until it smells fragrant.
- Add the green beans and red pepper and stir-fry for 3 minutes.
- Pour in the coconut milk with a splash of water and simmer for 4 minutes, until the beans are tender with a bite.
- Tip in the noodles and beansprouts and toss for 1 to 2 minutes, until coated and hot.
- Divide between bowls, tear the basil over, add the peanuts and serve with the lime wedges to squeeze.
Tip Freeze the leftover half tin of coconut milk in a small tub, or stir it into porridge or a soup later in the week.
Per portion
| Energy | 683 kcal |
| Protein | 15 g |
| Carbohydrate | 76 g |
| of which sugars | 11 g |
| Fat | 34 g |
| of which saturates | 18 g |
| Fibre | 8 g |
| Salt | 1.72 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- red curry paste50 g
- coconut milk½ tin
- green beans150 g
- red pepper1
- beansprouts100 g
- peanuts30 g
- lime1
- basil½ bunch
- olive oil1 tbsp
