Thai Red Curry Noodle Wok

Sharing is caring, but when it comes to noodles… bye!

Another Sunday is here and it’s time to get ready for next week! Many people are nowadays having their summer vacations, while others are still working. No matter the case, there’s a big possibility many don’t take care of or care about one’s food routines. I usually like to plan my week in terms of dinner at least, so I don’t sit the last minute before dinner and don’t have any idea of what to eat. That is the reason why I today want to give you my simple Thai inspired red curry noodle wok. Perfect weekday food!

Be sure you pick vegan noodles

The stew is completely vegan but be sure you pick vegan noodles too (like for instance rice noodles) so you get the whole dish vegan. Make a big batch like I did today and you have food for at least 4 servings.

It is simple to make too

! love making these kinds of foods where you cook everything in one pot, or possibly two but combining everything together in one pot thereafter. It’s just simple and often gets very delicious!

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THIS RECIPE IS:

• Vegan

• Can possibly become vegan too (depending on the choice of noodles)

• Thai food inspired

• Colorful

• Full of flavor

• Simple to make

• Great weekday food

• Great lunch box food
  

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Thai Red Curry Noodle Wok

4 servings

INGREDIENTS:

200 g optional noodles*

2 tsp sesam oil or rape seed oil

1/2 yellow onion

1 big garlic clove

1 tsp red curry paste

1/2 - 1 tsp chili flakes

1/2 tsp grated fresh ginger

400 g wok vegetables

4 big mushrooms, can be excluded

2 x 250 ml coconut milk

at least 1/2 tsp salt

Lime juice

Peanuts or cashews for garnishing

HOW TO MAKE:

• Cook the noodles according to the instructions on the package.

• Meanwhile, finely chop your onion. Heat a frying or wok pan with the oil and fry the onion and pressed garlic together. 

• Add the curry paste, chili (start with 1/2 tsp) and grated ginger, and combine.

• Add the wok veggies and sliced mushrooms. Combine all together and fry until the veggies (if they are frozen) are starting to get soft.

• Add the coconut milk and salt. Combine all together and let simmer for 5'.

• Strain the noodles and add them to the pan. Combine all together and ripple some lime juice to the wok. 

• Taste and see if you might want to add more salt or chili (everyone can handle different kind of hot foods).

• Garnish with peanuts or cashews and serve!

NOTES:

• Be sure you pick noodles without any animalistic products to make this dish completely vegan.

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