Spicy Thai Veg Noodles

Last updated on June 6th, 2018

Hello! A quick update before I get to my ultimate Spicy Thai Vegetable Noodles recipe!

Well, as you can see JustEasyRecipes has had a makeover. YoooHeee haaaaa!  More like a “makeunder” because I got rid of all the fluff and stuff. The website was in dire need of an update – both in looks, concept and functionality. In fact Google was getting a little sassy and preventing our results from showing up on mobile searches. Which was actually a really good thing because it kick-started some change! I think it looks a lot cleaner and fresher now but also simpler and hopefully even easier to use.

It’s probably not the best time for me to have revamped the website and committed to new recipes every week…we’re in the midst of building and moving, I have a 6 month old baby and two other little terrorists to keep my days and nights full. BUT I just had to do this NOW. I have so much to share and the timing is not right but it is right. I mean is there ever a right time? Nope there isn’t. No such thing. So here I am J

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Okay so now I need to tell you about these Spicy veg noodles and how I am about to make your life so much better.

They are so mouth-wateringly tasty it could possibly make you go squint. The chances are good.  My hubby and I ate this together and we went squint together. Star-crossed lovers was the term that came to mind as we sat across the table from one another, our eyes trying to lock together….shovelling spicy noodles down….Until I remembered that that Shakespearean tale didn’t end too well.

I’ve made this twice already in one week. That means I have been eating it for a whole week already. Every night. Yuh. I told you it was tasty.

So let’s talk about the list of ingredients. Slightly long and hence slightly off-putting, right? Too much for brain to organise.

No. wrong. You just go to Woolies like I did and buy the pre-cooked egg noodles (300g) and you can also buy the pre-shredded carrots like I did. Don’t judge me.

Okay judge me. SUE ME!

For the vegetarians, this dish is your new best friend. Cool thing though is that for the non-vegetarians out there, this recipe works as a great base to add chicken or beef to. When I made it the first time, I shredded some cooked chicken and added that to it and it went down a treat. So just like a great pair of jeans, its versatile, you can dress it up or down.

It must be served with a slice of lime or even a lemon will do. Top with coriander, sesame seeds and purple cabbage. It must be purple. The green won’t do. It will look funny. We can be superficial like that sometimes but it’s okay (the green cabbage will get his turn).

And chopsticks right? Eat with chopsticks. Thai food always tastes better with chopsticks. It’s like Coke in a glass bottle always tastes better than Coke in a can. (I have no idea how I would know this).

Now that you know what you are making for supper for the whole of this week…

Until next time, toodles my noodles. (sorry couldn’t help it)

Spicy Thai Veg Noodles

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• Author: Caroline Hastings-Brown
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 4-6 1x

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Description

A mouthwatering feast of veggies and Thai-inspired flavours, with egg noodles. Ideal for a veggie option, but meat can be added too for this absolute winner of a dish!

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Ingredients

For the Sauce:

• 1 tablespoon oil
• 12 spring onions, chopped
• 1 heaped tablespoon fresh ginger
• 2 tablespoons red curry paste
• 1 can coconut milk
• ½ cup Chicken stock (I dissolved 1 stock pot in 500ml and then used ½ cup from that)
• 2 tablespoons sugar
• 1 tablespoon chilli paste
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce

For the Noodles:

• 300g cooked noodles (I used the pre-cooked egg noodles from Woolies)
• 1–2 tablespoons olive oil
• ½ red onion, chopped
• 1 cup chopped asparagus
• 1 cup broccoli florets
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 2 tablespoons sesame seeds

Limes for serving

Coriander to garnish

Optional: Shredded chicken for a non-vegetarian option

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Instructions

Instructions

1. Make the sauce first. Heat the oil in a saucepan, and add the spring onions and ginger – fry for 2-3 minutes. Add in the curry paste and fry for 1 minute.
2. Add the coconut milk, chicken stock, sugar, chilli paste, fish sauce and soy sauce.
3. Allow to simmer for 15 minutes so that the sauce can reduce and thicken slightly. Set the sauce aside.
4. Now prep the veggies. In a large saucepan or wok, fry the onion in the oil and cook for 3-5 minutes. Now add the asparagus and fry for another 3 minutes.
5. Add the broccoli and carrots and fry until the broccoli is bright green but still firm.
6. Add shredded chicken at this point if you would like a non-vegetarian option.
7. Add the noodles and sauce to the pan and toss around until everything is just combined.
8. Place in bowls and garnish with the purple cabbage, sesame seeds and coriander. Serve with a slice of lime.