FRIDAY: spicy noodle wok

For two

INGREDIENTS:

• 1/2 of a pack of glass noodles
• veggies – whatever is left in the fridge: onion, garlic, ginger, carrots, green beans, mushrooms, red cabbage
• 1/2 of a can of coconut milk
• 3 tbsp of red curry seasoning
• 3 tbsp of soy sauce
• two handfuls of spinach

METHOD:

• Prepare the glass noodles according to the package instructions. Usually, this involves soaking them in hot water until they become soft, then draining them.
• While the noodles are soaking, prepare the vegetables. Dice the onion, garlic, ginger, carrots, and mushrooms. Cut the green beans into bite-sized pieces. Shred the red cabbage.
• In a wok or large frying pan, heat some oil over medium-high heat. Add the diced onion, garlic, and ginger. Stir-fry for a couple of minutes until fragrant.
• Add the diced carrots, green beans, mushrooms, and shredded red cabbage to the wok. Continue to stir-fry for another 5-7 minutes until the vegetables are slightly tender but still crisp.
• Pour in the coconut milk, red curry seasoning, and soy sauce. Stir well to combine, allowing the flavors to meld together.
• Add the soaked glass noodles to the wok, tossing them with the vegetables and sauce until everything is evenly coated.
• Finally, add the spinach to the wok and gently toss until the spinach wilts slightly.
• Taste and adjust seasoning if needed, adding more soy sauce or red curry seasoning according to your preference.
• Once everything is heated through and well combined, remove from heat.
• Serve hot, garnished with some chopped fresh cilantro or spring onions if desired.

Enjoy your spicy noodle wok packed with flavorful veggies! Adjust the spice level by adding more or less red curry seasoning.