Ingredients
- 2 teaspoons peanut oil or vegetable oil
- 1 onion, halved, sliced lengthways
- 1 tablespoon red curry paste
- 1 cup light coconut milk
- 1 1/2 cup water
- 500g broccoli, cut into florets
- 200g snow peas, topped
- 425g can baby corn cuts, drained
- 350g rice stick noodles (see Notes)
- 2 teaspoons brown sugar
- 1 tablespoon fish sauce (see variation)
- 1 tablespoon lime juice
Method
- Step 1Heat a wok over medium heat. Add oil and swirl to coat. Add onion. Stir-fry for 3 minutes or until soft. Add curry paste. Cook for 1 minute, stirring, until mixture is fragrant.
- Step 2Combine coconut milk and water in a jug. Add slowly to wok, stirring constantly. Bring to the boil.
- Step 3Add broccoli and cook for 3 minutes. Stir in snow peas and corn. Cook for a further 2 minutes or until vegetables are just tender.
- Step 4Cook noodles according to packet directions. Drain.
- Step 5Add sugar, fish sauce and lime juice to curry. Stir to combine. Arrange noodles on serving plates. Spoon over curry and serve.
- High carb
- Low kilojoule
Nutrition
1782 kj
Energy
10.3g
Fat Total
5.1g
Saturated Fat
5.1g
Fibre
14.7g
Protein
450mg
Sodium
68.6g
Carbs (total)
All nutrition values are per serve
Notes
Note: Rice stick noodles are flat with a translucent appearance. They readily absorb the flavour of other ingredients. You can find them in the noodle section of your supermarket, or at specialty Asian stores. Variation: A good sprinkling of salt may be used instead of the fish sauce, if desired.
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas
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