Spiced Noodles in Coconut Milk Broth

Serves 2-3

 

 

1 tbsp oil

40 g chopped shiitake mushroom or button mushrooms

30 g medium bottle gourd, chopped

30 g carrot, chopped

2 to 3 baby corn chopped

50 g bok choy, chopped chunky

2 baby eggplants, cut into fingers

1 tbsp red curry paste

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp brown sugar

1 cup coconut milk

1 cup water

2 cups fresh noodles

 

 

1 cup of sprouts

Coriander leaves, chopped

Green onion, chopped

 

 

 

Heat a large wok with oil. Add onions, bell peppers, shitake or button mushrooms, bottle gourd, baby corn, baby eggplants and cook on high for about two minutes. 

 

Then add curry paste and brown sugar. Toss to coat the vegetables. Add a light soy sauce and cook for about 30 seconds so that the vegetables absorb the liquid. 

 

Then add dark soy sauce and coconut milk. Let the curry simmer for about two minutes. Then pour in the water and bring back to a simmer. Taste curry and adjust soy sauce, and sugar to taste. 

 

Bring a large pot full of water to boil noodles. If using dried noodles, cook in boiling water till noodles are very al dente. If using fresh noodles, boil for about one minute. No matter what noodles you use, make sure not to overcook them. Drain well.

 

Add cooked noodles and bean sprouts to the curry broth. Serve  in individual bowls, topped with bean sprouts, spring onions and coriander stalks and leaves.