Ingredients
- 1 1/2 tablespoon virgin coconut oil
- 200 g cremini mushrooms, sliced
- 200 g shiitake mushrooms, sliced
- 1 tablespoon freshly peeled and grated ginger
- 4 garlic cloves, minced
- 1 fresh red chili, seeded and thinly sliced
- 1 1/2 tablespoons Thai red curry paste
- 1 x 400 ml can organic coconut milk
- 4 tablespoons natural peanut butter (unsweetened)
- 2 tablespoons soya sauce
- 1/2 cup vegetable (or chicken) broth, plus more to thin if desired (125 ml)
- 2 medium carrots, peeled and thinly sliced with a mandoline or shredded
- 1 sweet pointed red pepper, thinly sliced
- 3 green onions, chopped
- 1-2 handfuls Chinese cabbage, shredded
- 500 g Asian-style noodles (I like gluten-free brown rice, pumpkin & ginger noodles)
- 2 tablespoons fresh squeezed lime juice
For serving:
- fresh chopped cilantro
Instructions
- In a wok or large, deep skillet heat the coconut oil over a medium high heat. Add the mushrooms and sauté until lightly golden and softened, about 5-7 minutes. Reduce heat slightly, add in the garlic, ginger and fresh chili and sauté for 1-2 more minutes, stirring frequently.
- Add the curry paste and cook for 1 minute, until fragrant.
- Add the coconut milk, peanut butter, soy sauce and broth. Use a whisk to dissolve the peanut butter. Simmer over medium heat for 5-6 minutes to allow the flavors to develop. Add the vegetables to the wok and cook until crisp-tender, about 3-4 minutes (or until desired doneness).
- In the meantime, cook the noodles until al dente (according to package instructions). Drain and set aside.
- Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.
- Transfer to serving bowls. Garnish with cilantro leaves. Enjoy while warm!
Nutrition
Notes
- I like to use Asian-style brown rice noodles for this peanut noodle recipe. They can be found as wide or thin noodles. Check your local organic food store for whole grain varieties.
- Check out the blog post above for more ingredient tips and ideas for how to adapt this recipe.