Bangkok noodles with pak choi, cherry tomatoes and holy basil infused soy

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Rice noodles
Couple
1 bag
Family
1 bag
Courgette
Couple
1
Family
2
Celery
Couple
All
Family
All
Onion
Couple
1
Family
2
Carrot
Couple
1
Family
2
Cherry tomatoes
Couple
1 punnet
Family
1 punnet
Yellow pepper
Couple
1
Family
2
Basil and coriander*
Couple
1 packet
Family
1 packet
Bangkok curry paste
Couple
1 pottle
Family
1 pottle
Holy basil infused soy sauce
Couple
1 pottle
Family
1 pottle
Toasted peanuts
Couple
1 bag
Family
1 bag

Holy basil, known as kaphrao in Thai, grows really well in New Zealand. We infuse it in soy sauce with a little chili.

*Coriander is a shared ingredient half for each dish on the 3 night plan or a third for each dish on the Wellington or 5 night plan.

 

 

Instructions

1

Bring a large pot of water to the boil. Once boiling, cook noodles for 4 to 6 minutes, until soft, stirring regularly.

Strain and cool under running water to prevent sticking.

2

Trim the top off the courgette, cut in half lengthwise and slice into 1 cm half rounds.

Remove any core from the celery and dice.

Peel and thinly slice the onion.

Peel and cut the carrot in half lengthwise, thinly slice on a 1 cm bias.

Cut the cherry tomatoes in half.

Cut the peppers in half and remove the core, then thinly slice.

Roughly chop the coriander.

Remove the basil leaves from the stalk and roughly chop.

3

Put a large fry pan (or pot, or better still a wok), on medium-high heat with a good splash of oil.

4

Add the onion and fry for 30 seconds, stirring constantly.

Add the carrot, courgette and celery. Cook for about 2 minutes. Add the pepper and cook for a minute.

Add the 3/4 of the Bangkok curry paste and fry for a minute before adding the cherry tomatoes and a pinch of salt.

5

Add the noodles to the pot along with the holy soy and mix well. Add the coriander and basil, taste and add more holy soy, curry paste, or salt, as needed.

Finish by sprinkling over with toasted peanuts.

 



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

This week's recipe

Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.