The swift and simple veggie satisfaction you’ve been craving! Indulge in glassy rice noodles bedecked with creamy, korma-curried broccoli, baby tomatoes, and mushrooms. With chilli flakes, toasted peanuts, and fresh lime providing added flair.
Speedy Korma Noodles
Speedy Korma Noodles
with charred broccoli, caramelised mushrooms & peanuts
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Tomatoes
- Broccoli Florets
- Button Mushrooms
- Chilli Flakes
- Coconut Cream
- Flat Rice Noodles
- Fresh Coriander
- Lime
- Peanuts
- Spice and All Things Nice Korma Curry Paste
- Spring Onion
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOAST THE Peanuts
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté three-quarters of the sliced spring onion for 1-2 minutes until lightly charred. Add the quartered mushrooms and fry for 3-4 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Return the pan to the heat with another drizzle of oil if necessary. When hot, cook the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. Remove from the pan on completion and add to the bowl of mushrooms.
CHAR THE BROC
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the broccoli pieces with a pinch of salt and pepper for 6-7 minutes until lightly charred. Add a splash of water and pop on the lid. Simmer for 1-2 minutes until cooked al dente. On completion, add to the bowl of veggies.
KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water to deglaze the pan. Increase the heat to medium and add in the coconut cream, the stock, and 60ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 6-8 minutes until thickened.
ALMOST THERE!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking and set aside for serving. When the sauce has finished simmering, add in the cooked veggies. Toss to coat and stir through the juice of 1 Lime wedge, some lime zest, and the chilli flakes to taste. Remove from the heat.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
TOAST THE Peanuts
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté three-quarters of the sliced spring onion for 1-2 minutes until lightly charred. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Return the pan to the heat with another drizzle of oil if necessary. When hot, cook the halved baby tomatoes for 4-5 minutes until soft, shifting occasionally. Remove from the pan on completion and add to the bowl of mushrooms.
CHAR THE BROC
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the broccoli pieces with a pinch of salt and pepper for 7-8 minutes until lightly charred. Add a splash of water and pop on the lid. Simmer for 2-3 minutes until cooked al dente. On completion, add to the bowl of veggies.
KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water to deglaze the pan. Increase the heat to medium and add in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened.
ALMOST THERE!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking and set aside for serving. When the sauce has finished simmering, add in the cooked veggies. Toss to coat and stir through the juice of 2 Lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
TOAST THE Peanuts
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté three-quarters of the sliced spring onion for 1-2 minutes until lightly charred. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Return the pan to the heat with another drizzle of oil if necessary. When hot, cook the halved baby tomatoes for 4-5 minutes until soft, shifting occasionally. Remove from the pan on completion and add to the bowl of mushrooms.
CHAR THE BROC
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the broccoli pieces with a pinch of salt and pepper for 7-8 minutes until lightly charred. Add a splash of water and pop on the lid. Simmer for 2-3 minutes until cooked al dente. On completion, add to the bowl of veggies.
KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water to deglaze the pan. Increase the heat to medium and add in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened.
ALMOST THERE!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking and set aside for serving. When the sauce has finished simmering, add in the cooked veggies. Toss to coat and stir through the juice of 2 Lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
TOAST THE Peanuts
Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté three-quarters of the sliced spring onion for 2-3 minutes until lightly charred. Add the quartered mushrooms and fry for 5-6 minutes until caramelised, shifting occasionally. On completion, transfer to a large bowl and set aside. For best results, you may need to do this step in batches. Return the pan to the heat with another drizzle of oil if necessary. When hot, cook the halved baby tomatoes for 5-6 minutes until soft, shifting occasionally. Remove from the pan on completion and add to the bowl of mushrooms.
CHAR THE BROC
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the broccoli pieces with a pinch of salt and pepper for 8-10 minutes until lightly charred. Add a splash of water and pop on the lid. Simmer for 3-4 minutes until cooked al dente. On completion, add to the bowl of veggies.
KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water to deglaze the pan. Increase the heat to medium and add in the coconut cream, the stock, and 250ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 10-12 minutes until thickened.
ALMOST THERE!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking and set aside for serving. When the sauce has finished simmering, add in the cooked veggies. Toss to coat and stir through the juice of 4 Lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
Frequently Asked Questions
What is the preparation time for Speedy Korma Noodles?
The preparation time for Speedy Korma Noodles with charred broccoli, caramelised mushrooms & peanuts is between 20 and 30 minutes.
What is the total time required to make Speedy Korma Noodles with charred broccoli, caramelised mushrooms & peanuts?
The total time required to make Speedy Korma Noodles with charred broccoli, caramelised mushrooms & peanuts is between 30 and 40 minutes.
How many servings does Speedy Korma Noodles provide?
4 servings
What are the main ingredients in Speedy Korma Noodles?
Baby Tomatoes, Broccoli Florets, Button Mushrooms, Chilli Flakes, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Lime, Peanuts, Spice and All Things Nice Korma Curry Paste, Spring Onion, Vegetable Stock
What is the nutritional information of Speedy Korma Noodles?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Speedy Korma Noodles?
TOAST THE PEANUTS: Place a pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. ALMOST THERE!: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking and set aside for serving. When the sauce has finished simmering, add in the cooked veggies. Toss to coat and stir through the juice of 2 lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat. GRAB A BOWL, CHEF!: Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy! KORMA SAUCE: Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water to deglaze the pan. Increase the heat to medium and add in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened. CHAR THE BROC: Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the broccoli pieces with a pinch of salt and pepper for 7-8 minutes until lightly charred. Add a splash of water and pop on the lid. Simmer for 2-3 minutes until cooked al dente. On completion, add to the bowl of veggies. VEGGIE FRY-UP: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté three-quarters of the sliced spring onion for 1-2 minutes until lightly charred. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Return the pan to the heat with another drizzle of oil if necessary. When hot, cook the halved baby tomatoes for 4-5 minutes until soft, shifting occasionally. Remove from the pan on completion and add to the bowl of mushrooms.
What should be prepared from my kitchen to make Speedy Korma Noodles?
Baby Tomatoes, Broccoli Florets, Button Mushrooms, Chilli Flakes, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Lime, Peanuts, Spice and All Things Nice Korma Curry Paste, Spring Onion, Vegetable Stock
How many calories does Speedy Korma Noodles have?
calories
How much fat content does Speedy Korma Noodles have?
grams
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