| Coconut, lime and coriander stir fry by EmmaK |
| Serves: 2-4 |
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| Ingredients: |
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400ml coconut milk
one red chilli
spring onions
garlic and ginger (either fresh or the lazy varieties you can buy)
mixed veg - carrots, baby corn, mangetout, mushrooms (whatever you fancy)
cabbage - either savoy or pak choy seems to work best for me
tofu (I find the pre-marinated best)
Dried noodles (normally split up into blocks per person)
cashew nuts
fresh coriander - chopped relatively finely
lime juice
fresh limes to serve (if desired)
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| Method: |
1. Finely chop all the veg/cabbage you want to include and add to a hot wok along with the chilli, garlic, ginger, cashew nuts and tofu. Fry for a couple of minutes until the veg starts to darken.
2. Meanwhile prepare the dried noodles according to packet instructions and refresh them in cold water ready to add to the wok.
3. Now add the noodles, a splash of lime juice to taste and the coconut milk and leave to simmer until it starts to thicken (normally no longer than five minutes).
4. Take the wok off the heat and add the fresh coriander to taste (and more lime juice if you fancy).
5. Serve with fresh coriander and wedges of limes if desired - otherwise just bung it in a bowl and devour! |
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| Tip: |
| If you don't have coconut milk you can make it with a sachet of creamed coconut and hot water - I find this tastes a bit more powdery than the tinned stuff but it's a slightly cheaper alternative that doesn't take up as much room in the cupboard. |
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| Prep Time: 20 mins |
| Cook Time: 10 mins |
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