Ingredients
- 1 tbsp olive oil
- 500 g (1 lb) pork mince/ground pork or chicken mince/ground chicken
- 2 cups (240 g) shredded cabbage (see note 1 for substitutions)
- 1 tbsp mild curry powder
- 1 tbsp garlic, freshly minced
- 1 tbsp red curry paste
- 1 tsp dark soy sauce
- 1.5 cups (360 ml) chicken stock
- 200 g (7 oz) thin egg noodles (or 2 x noodle cakes)
- 1.5 cups (270 ml) coconut milk
- 2 tbsp natural peanut butter
- 2 tbsp of lime juice (or 2 tbsp apple cider vinegar or rice wine vinegar)
To serve
- 2 tbsp crushed peanuts
- ½ cup (8 g) fresh coriander/cilantro, leaves picked
- Sliced fresh chilli, optional
- Extra lime wedges
Instructions
- Heat the olive oil on medium-high heat in a large, heavy-based skillet. Cook the chicken or pork mince for 3-5 minutes until it has changed from pink to brown.
- Add the cabbage or vegetables of choice, the curry powder and the garlic. Cook, stirring for 1 minute before stirring through the red curry paste and dark soy sauce.
- Make a well in the centre of the mince and vegetables, and add the chicken stock. Once it’s simmering, push the noodles into the stock so that they are as submerged as possible. Cook the noodles for 1 minute, flip, and then place the lid on. Cook for a further 1 minute.
- Use tongs to separate the noodles, then add the coconut milk, peanut butter and lime juice. Toss to combine and heat through before removing the pan from the heat.
- Serve immediately, sprinkled with crushed peanuts, coriander and fresh chilli if using. Serve with lime wedges on the side.
Notes
Note 1 – Use spinach leaves, bean sprouts, shredded carrots, sliced mushrooms, sliced Asian greens, snow peas, sugar snaps, baby corn, broccoli florets or green beans, cut into small pieces. The beauty of this recipe is that you are able to use up any vegetables you have in your crisper.
Note 2 – Ensure all your ingredients are set up and ready to go before cooking. You will need to work fast after you have added the coconut milk and peanut butter as the noodles absorb the sauce very quickly. Add a splash of water if needed to thin it out (although I don’t do this because I love the thick, creamy texture).
MAKE AHEAD
Best made and eaten immediately.
LEFTOVERS
Leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: curry, red curry, peanut curry