Ingredients
1 onion finely chopped
3 cloves garlic finely chopped
1” cube ginger finely chopped
2 red chilies finely chopped
1 tsp red chili flakes
3 tbsp tomato paste
½ tsp chili powder
½ tsp paprika
½ tsp cumin
4 portobello mushrooms, destemmed, scraped and sliced
6 button mushrooms chopped
1 can coconut milk (give the can a good shake before opening)
Juice of 1 lime
1 cup baby corn
1 carrot peeled and finely chopped
1 yellow pepper (capsicum) chopped
1 red pepper (capsicum) chopped
2 packed cups fresh spinach
¼ cup cashew nuts (add to a hot dry sauté pan for a few minutes to lightly toast)
Sesame seeds to garnish
Noodles to serve
Method
1. Prepare your noodles as per pack instructions
2. Add onion, garlic, ginger, chili flakes, tomato paste, chili powder, paprika and cumin to a food processor or you can use a stick blender like I do and pulse until a smooth paste is created.
3. Add 2 tbsp water to a large sauté pan or wok over a medium heat and add the paste from step 2 and cook for a couple of minutes before adding in the sliced Portobello & Button mushrooms, stir to coat these. Now add the coconut milk, lime, baby corn, carrot and peppers and stir together, cooking for 7 - 10 minutes. Lastly add in the spinach and let this wilt in the pan.
4. To serve, split the mixture between 2 serving plates and top with the toasted cashew nuts and a sprinkling of sesame seeds.
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