I was lucky to get my hands on some lovely handmade noodles from Nutty Fresh (IG: nutty_fresh). The children love noodles and I thought of experimenting a little.
I found a great recipe which had easy alternatives to the missing ingredients, plus added a few of my own and lunch was a relaxed and delicious deal!
Ingredients:
Coconut milk
Cumin whole or powdered
Coriander powder
Ginger
Onion
Red chilly (dried or de seeded, fresh)
Garlic
Turmeric
Lemon zest
Lemon juice
Celery
Basil
lemongrass stalk with leaves
Jaggery
Salt to taste
Noodles
Veggies of choice: I’ve taken zucchini green and yellow, red pepper & Spring onion
Method:
Grind the Cumin (whole or powdered), Coriander powder, Ginger, Onion, Red chilly (dried or de seeded, fresh), Garlic, Turmeric with a tablespoon of coconut milk.
Set aside
In a wok / kadhai, add coconut oil and sauté finely chopped garlic and lightly sauté the veg.
Add the fresh paste you just made to the mix.
Add coconut milk and water (go easy on the water)
Bring to a boil until the veg is almost cooked
Add chopped fresh parsley, basil, lemon zest and spring onions. Cook for a minute more approx.
Add salt and jaggery to taste
Add the lime juice
Make noodles separately.
Serve the noodles and the curry in a bowl. Garnish with onion chives, chili flakes, dash more of lime if need be.
Serve the noodles dunked in the warm curry and toppings.
I am a very instinctive cook so I don’t really do measurements but here’s the link of the site where I got the recipe from.