Thai Mango & Coconut Noodle Bowl
Author: 
Recipe type: Main
Cuisine: Thai, Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A big bowl of Thailand! Fragrant spices fried together and combined with rich coconut milk, sweet mango and chargrilled green veggies.
Ingredients
  • 4oz vermicelli rice noodles, dried
  • 2 knobs of ginger
  • 3 garlic cloves
  • 1-2 green chillies
  • 2 kefir lime leaves
  • 2 tbsp sesame seed oil
  • 1 shallot, finely diced
  • 1 tbsp soy sauce (or tamari, if GF)
  • 1 tbsp coocnut sugar
  • 2 cups coconut milk
  • ½ large just-ripe mango, cubed
  • 1 cup button or chestnut mushrooms, halved
  • 6-7 baby sweetcorns, halved
  • 1 broccoli, sliced into florettes
  • 1 pak choi, halved
  • 2 spring onions, halved
  • 1 lime
Instructions
  1. First make your paste, Add 1 knob of ginger, the garlic cloves, chillies, kefir lime leaves to a pestle and mortar (or blender if you don't have one) and crush into a paste.
  2. Mince the other knob of ginger and add to a wok or large saucpan with the shallot and 1 tbsp sesame oil. Fry for about 2-3 minutes on med-high.
  3. Add the green paste and continue to fry for 30 secounds, until frequent.
  4. Add the soy sauce, coconut sugar and the coconut milk and let simmer for 15 minutes.
  5. Meanwhile, heat your griddle pan and the other tbsp of sesame oil (turn on your extractor fan! It's ginna get smokey!) Add your mushrooms, sweetcorn, broccoli, pak choi and spring onion and cook for about 2 minutes each side. Turn over and cook for another 2 minutes. You want you veggies charred, not cooked!
  6. Plunge your dried noodles into boiling water and stir around for one minute. Drain then add, with the mango, to the simmering coconut milk (once it's been simmering for 15 mins.) Continuing lightly simmering for 2 minutes. Remove from heat.
  7. Ladel into bowls and evenly divide the veggies and a wedge of lime.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/thai-mango-coconut-noodle-bowl/