Coconut Curry Noodle Bowl

• vegetable oil↗1 tbsp tbsp
• garlic cloves↗2 2

  minced

• red chili↗½ ½

  finely sliced (optional)

• small piece of ginger

  grated

• curry powder↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• sriracha↗1 tbsp tbsp

  (or an extra 1 tbsp soy sauce if you don't want a spicy sauce)

• canned coconut milk↗400g g
• cashews↗80g g
• soy sauce↗1 tsp tsp
• maple syrup↗1 tsp tsp
• sesame oil↗1 tsp tsp
• pak choi↗2 heads 2 heads

  halved

• green beans↗200g g

  trimmed and halved

• carrot↗2 2

  peeled and cut into long strips

• свіжі удон локшина↗3 x 150g packs
• велика жменя кінзи

  подрібнена, для подачі

Step-by-step instructions

1. 1

   Heat the oil in a large pot, add the garlic, chili (if using) and ginger, and sauté over low heat for about 5 minutes until softened. Add the curry powder and stir, cooking another minute until fragrant. Add the soy sauce and sriracha (if using) and stir again. Pour in the coconut milk, breaking up any solid pieces from the top of the can with a spoon. Stir until smooth, then let the sauce simmer over medium heat, covered, for 15 minutes.

2. 2

   Meanwhile, preheat the oven to 200°C (180°C fan/gas 6). Place the cashews in a bowl and toss them with soy sauce and maple syrup until fully coated. Spread the nuts on a parchment sheet on a baking tray and roast for 10–12 minutes, stirring halfway through.

3. 3

   While the nuts roast, heat the sesame oil in a wok or large skillet. When the oil is hot, add the vegetables and stir‑fry quickly for 3–4 minutes until they begin to soften. Add the noodles and stir‑fry for another 2 minutes until heated through.

4. 4

   Remove both pots from the heat and pour the coconut sauce into the wok (or add the noodles to the pot) and toss until everything is coated with the sauce. Divide into bowls, sprinkle with the roasted nuts and cilantro.