Al dente rice noodles float in a beautiful vegetable broth together with lightly golden onion & peppers, a kick of fresh chilli, coconut milk, green beans, charred baby marrow, and pops of corn. This is all brought together with a dash of soy sauce. It’s yummy umami for dinner today, Chef!
Curried Coconut Noodle Bowl
Curried Coconut Noodle Bowl
with baby marrow & green beans
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Coconut Milk
- Corn
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Green Beans
- Low-Sodium Soy Sauce
- Medium Curry Powder
- Onion
- Onions
- Piquanté Peppers
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 4-5 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 250ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 4-5 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 500ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 5-6 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 750ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 6-7 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 5-6 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 1L of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 6-7 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice.
Frequently Asked Questions
What is the preparation time for Curried Coconut Noodle Bowl?
The preparation time for Curried Coconut Noodle Bowl with baby marrow & green beans is between 25 and 40 minutes.
What is the total time required to make Curried Coconut Noodle Bowl with baby marrow & green beans?
The total time required to make Curried Coconut Noodle Bowl with baby marrow & green beans is between 35 and 50 minutes.
How many servings does Curried Coconut Noodle Bowl provide?
4 servings
What are the main ingredients in Curried Coconut Noodle Bowl?
Baby Marrow, Coconut Milk, Corn, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Green Beans, Low-Sodium Soy Sauce, Medium Curry Powder, Onion, Onions, Piquanté Peppers, Vegetable Stock
What is the nutritional information of Curried Coconut Noodle Bowl?
Calories: 517, Carbs: 81 grams, Fat: grams, Protein: 12.7 grams, Sugar: 16.1 grams, Salt: 1273 grams
How do I prepare Curried Coconut Noodle Bowl?
CHARRED MARROWS & CORN: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the corn until lightly charred, 4-5 minutes. Remove from the pan. BOWL OF GOODNESS: Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice. CURRY GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season. NOW, THE NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water. COCO-SOY VEGGIES: Dilute the stock with 500ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
What should be prepared from my kitchen to make Curried Coconut Noodle Bowl?
Baby Marrow, Coconut Milk, Corn, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Green Beans, Low-Sodium Soy Sauce, Medium Curry Powder, Onion, Onions, Piquanté Peppers, Vegetable Stock
How many calories does Curried Coconut Noodle Bowl have?
517 calories
How much fat content does Curried Coconut Noodle Bowl have?
grams
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