Noodles and vegetables make an excellent stir fry choice. The edamame beans are great source of protein, but you can always use meat, instead. The creamy coconut and ginger sauce has a kick of chilli to enhance the flavour.
2 tbsp vegetable oil
1 red onion finely chopped
4 cloves of garlic, thinly sliced
5cm piece of fresh ginger peeled and finely grated
2 tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
I tsp of black pepper
1 can of 400ml coconut milk
1 tsp of brown sugar
Juice of half a lime
1 carrot, spiralised of thinly sliced
1 red bell pepper, thinly sliced
200g of frozen edamame beans, defrosted
100g bean sprouts
75 g vermicelli noodles
1 red chilli, cut into rings and deseed
Preparation time: 10 minutes
Cooking time: 40 minutes
1. Precook the noodles according to the instructions on the packet and set aside.
2. In a mixing bowl, whisk the coconut milk, chilli powder, turmeric, cumin, black pepper, ginger, lime juice and brown sugar. Taste the sauce and adjust to your taste, heat (chilli powder), sweetness (brown sugar) or sourness (lime juice).
3. Heat the oil in a large pan or wok over a medium-high heat. When hot, add the carrots and cook until they soften slightly, then add the beans, beans, peppers, onion, and beansprouts and stir fry for a couple of minutes.
4. Then pour over the coconut and ginger sauce and stir to combine. Heat the sauce through for approximately 2 minutes.
5. Layer the noodles in your food pot and add the stir-fried vegetables using a slotted spoon. Then, pour over as much or as little of the sauce as you like. Top with the sliced chilli pepper.