Stir-Fried Coconut Curry Rice Noodles with Pak Choi, Cabbage & Peanuts
This is a pretty satisfying plate of noodles, tossed in a lovely mild curry coconut sauce & crisp veggies & a delicious green onion omelet to round out this Zest favourite dish. A fresh squeeze of lime juice, a hit of sriracha if you please, & sprinkle of peanuts & green onion – dinner is served!
IN THE KIT
1 ozmild curry powder
6 ozrice noodles
4 ozshredded carrot
4 ozsnow peas
1⁄2 pcred bell pepper
8 ozcoconut milk
1 ozgreen onion
Salt & pepper
Kitchen Items Needed
Large nonstick skillet
Cut lime into wedges;
Core & thinly slice red peppers;
Bring a large pot of salted water to a boil;
Trim ends from snow peas;
Cut lime into wedges;
Thinly slice green onion, keeping dark greens separate;
Whisk 2 large eggs in a small bowl, then season with salt & pepper;
Coarsely chop peanuts.
Add noodles to boiling water & cook, stirring frequently to prevent sticking, until just tender, 5–7 minutes (noodles will continue to cook in step 5). Drain noodles & rinse under cold water.
Meanwhile, heat a drizzle of oil in a large nonstick skillet over medium-high. Add sliced green onion whites & light greens and cook until browned in spots, about 1 minute. Add eggs & swirl pan to spread to the edges. Cover & cook until omelette is set, about 1 minute. Loosen edges with a spatula, then slide out onto a cutting board & let cool slightly.
Roll omelette like a jelly roll, then cut crosswise into ½-inch-wide ribbons. Heat another drizzle of oil in same skillet over high until shimmering. Add peppers & cook, stirring, about 1 minute. Add snow peas, half of the green onion greens, stir-fry until lightly browned in spots, about 2 minutes. Transfer to a plate.
Return skillet to high & heat a drizzle of oil until shimmering. Add curry powder & cook, stirring, until fragrant, about 30 seconds. Add coconut milk, tamari, & cook another 30 seconds, whisking all ingredients together. Add noodles; cook, tossing frequently, until sauce is absorbed, about 3 minutes. Remove from heat, then toss in sliced egg, cooked vegetables & carrots; season to taste with salt.
Serve noodles topped with chopped peanuts, remaining scallions, and sriracha as you wish. Serve with lime wedges for squeezing. Enjoy!