Thai Coconut Vegetable Udon
This vibrant vegan noodle dish features savory and spicy udon noodles coated in a rich, creamy coconut sauce. Packed with fresh vegetables, it's a quick, flavorful, and satisfying meal perfect for a busy weeknight.
Instructions
- 1
Heat the sunflower oil (2 tbsp) in a large deep frying pan. Add the selection of vegetables (250 g) and fry gently for 5 minutes until soft. Stir in the thai green curry paste (2 tbsp) and cook for a further 1-2 minutes.
- 2
Pour in the light coconut milk (400 ml), add the chilli (1 red) and crumble in the stock cube (1 vegetable). Simmer for 5 minutes, then season with [salt] if needed.
- 3
Add the udon noodles (250 g) to the pan and simmer for 3-4 minutes until cooked through. Quarter the lime (1) and serve a wedge with each portion.
Nutrition Facts
Per portion
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