pinch of chilli flakes
small handful of fresh coriander
small handful of fresh mint
1 garlic clove, peeled and roughly chopped
small piece of lemongrass
200 ml (7 fl oz) coconut milk with shredded coconut
1/2 pack of stir fry vegetables
85 g (3 oz) express noodles, cooked
small handful of fresh coriander
small handful of fresh mint
1 garlic clove, peeled and roughly chopped
small piece of lemongrass
200 ml (7 fl oz) coconut milk with shredded coconut
1/2 pack of stir fry vegetables
85 g (3 oz) express noodles, cooked
method
1. Begin by making a paste. Place the chilli flakes, coriander, mint, garlic and lemongrass into a mini food processor and blend together to form a smooth paste.
2. Fry the paste in a medium non-stick saucepan for 1-2 minutes. Pour in the coconut milk and heat for a further two minutes.
3. Add the vegetables and continue to heat for 4-5 minutes.
4. Finally, stir in the cooked noodles and cook for a further few minutes.
5. Transfer to a serving plate and serve at once.
2. Fry the paste in a medium non-stick saucepan for 1-2 minutes. Pour in the coconut milk and heat for a further two minutes.
3. Add the vegetables and continue to heat for 4-5 minutes.
4. Finally, stir in the cooked noodles and cook for a further few minutes.
5. Transfer to a serving plate and serve at once.
serving amount
serves 1-2
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