Thai green noodles

Name: Thai green noodles
Cuisine: Thai, Asian
Ingredients: 1 tin light coconut milk; 2 heaped tbsp Thai green curry paste; 2 tbsp each fish and soy sauce; 1/2 chicken stock cube; 1 carrot, julienne or peeled into ribbons; Handful tender stem broccoli; 1 red pepper; 3 tbsp peas or edamame; 160g raw prawns; 2 spring onion; 2 nests of dried egg noodles

4 steps

Actually quick one pot Thai green noodles This is the recipe that I make when I don’t want to cook but want something fresh, filling and healthy. Its super versatile, you can swap the vegetables for whatever you have in your fridge and use whatever protein you like. Tip all into one pan, cover and leave to simmer until everything is cooked. Portion up and feel free to top with extra spring onion, coriander and some chilli. You will need to serve 2 450 kcal and 24g protein 1 tin light coconut milk 2 heaped tbsp Thai green curry paste 2 tbsp each fish and soy sauce 1/2 chicken stock cube 1 carrot, julienne or peeled into ribbons Handful tender stem broccoli 1 red pepper 3 tbsp peas or edamame 160g raw prawns 2 spring onion 2 nests of dried egg noodles Tip the coconut milk into a large saucepan. Fill the tin back up with water and tip in. Add the Thai paste, chicken stock cube, soy and fish sauce. Bring up to a simmer. Prep your veg in the meantime. Mix, add the noodles into the centre, veg and prawns around. Cover with a lid and let simmer for 4-5 minutes until everything is cooked. Serve and enjoy. Left overs will keep for 2 days.

Updated at: Wed, 06 Dec 2023 18:53:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1049 kcal (52%)

Total Fat38.6 g (55%)

Carbs132.1 g (51%)

Sugars13.8 g (15%)

Protein45.7 g (91%)

Sodium5413.4 mg (271%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1tin light coconut milk

2 heaped tbspThai green curry paste

2 Tbspfish

soy sauce

0.5chicken stock cube

1carrot

julienne or peeled into ribbons

3 Tbsppeas

160graw prawns

2 nestsdried egg noodles

Instructions

Step 1

Tip the coconut milk into a large saucepan. Fill the tin back up with water and tip in. Add the Thai paste, chicken stock cube, soy and fish sauce. Bring up to a simmer.

Step 2

Prep your veg in the meantime.

Step 3

Mix, add the noodles into the centre, veg and prawns around. Cover with a lid and let simmer for 4-5 minutes until everything is cooked.

Step 4

Serve and enjoy. Left overs will keep for 2 days.