Stir-Fried Coconut Curry Rice Noodles with Pak Choi, Cabbage & Peanuts

COOK TIME - 20-30min
2 SERVINGS

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!

Nutrition PER SERVING
Calories 760 kcal
Fat 38.0 g
Protein 23.0 g
Carbohydrate 89.0 g
Sodium 890 mg
GF

fresh ingredients

IN THE KIT

  • 2 pcs
    eggs
  • 1 oz
    mild curry powder
  • 6 oz
    rice noodles
  • 4 oz
    shredded carrot
  • 4 oz
    snow peas
  • 1⁄2 pc
    red bell pepper
  • 8 oz
    coconut milk
  • 1 oz
    sriracha
  • 1 oz
    green onion
  • 2 oz
    peanuts
  • 1⁄2 pc
    lime
  • 1 oz
    tamari

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Large pot

Large nonstick skillet

Strainer

Box grater

Small bowl 

Plate 

Spatula

Whisk

cook along

INSTRUCTIONS

Prep

Cut lime into wedges;

Grate carrots;

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.

1Cook Noodles

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. 

2Cook Green Onion Omelet

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.

3Stir Fry Veggies

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. 

4Prepare Base

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. 

5To Serve

Serve noodles topped with chopped peanuts, remaining scallions, and sriracha as you wish. Serve with lime wedges for squeezing. Enjoy!