Vegan Thai green curry noodles
Jazz up your instant noodles and use up the leftover Thai curry paste for this delicious 15 minute meal.
Ingredients
- 100 g Vegan chicken
- 90 g Noodles dry weight
- 2 tbsp Thai green curry paste
- 1 tbsp Vegetable oil
- 1/2 Red bell pepper
- 1/2 Onion
- 60 g Tenderstem broccoli
- 40 g Mange tout
Instructions
- Slice the onion, pepper, mange tout and broccoli into thin strips.
- Cook the noodles to packet instructions. Drain and add to a big bowl of cold water to ensure they don’t stick together.
- Add the oil to a pan and add the vegan chicken. Stir fry until brown on all sides and cooked through. Take this out and set aside.
- To the same pan add the onion. Stir fry for 1 minute.
- Next add the rest of the vegetables and stir fry until nearly done.
- Add the cooked vegan chicken.
- Drain the cooked noodles and add into the mix.
- Now add two tablespoons of the Thai curry paste to a jug with around five tablespoons of hot water depending how thick you want the sauce and mix well until there are no lumps.
- Add the sauce into the stir fry and mix well until combined.
- Serve up with a wedge of lime to squeeze over and enjoy!
Notes
Curry paste- Feel free to use Thai red curry paste or make your own curry paste. Red curry paste is more spicy so I like to use green.
Vegetables- the vegetables in this dish are customisable, I just used the leftovers from the fridge for mine. Be sure to cut all of the vegetables into thin strips to ensure even cooking.