250g noodles

400g can coconut milk

200g vegetable stock

3 tsp green thai paste

1 stick lemon grass

3 gloves garlic (crushed)

2 thumbs ginger

1 lemon, plus extra for taste

Sesame oil

2 carrots

2 handfuls of snap peas

Chilli (to taste)

1 yellow pepper

1 green pepper

Spring onion to garnish

2 generous handfuls cashew nuts

Cashew Udon Noodles Method

Prepare all of your veg, by chopping into bite sized piece, and the peppers into strips.

In a frying pay, heat up the sesame oil.

Fry the vegetables until soft, adding in the ginger, lemongrass and garlic after veg has begun to soften. Once they are softened, put in a pot with the stock, thai paste and noodles.

Let simmer until the noodles become see through.

Add in the coconut milk, and lemon and chilli to taste.

Let simmer for a few minutes to ensure it is all cooked through.

Separate into two bowls, season to taste, top with the cashews and spring onion.


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