Sunday, August 23, 2009

Shanghai noodles with coconut curry sauce


The recipe for the sauce I can't share yet, but it was very similar to this one. It was left over from another dish, so I heated it briefly in the microwave while I cooked the vegetables (in this case sweet potato, sweet red pepper, broccoli, and chickpeas) by dropping them into boiling water in stages, timing them to cook until just tender, then scooped them out, added Shanghai noodles to the boiling water and cooked them for a further three minutes, then placed the hot noodles in the bottom of my serving bowl, poured in some of the heated sauce, and topped it with the vegetables, chopped roasted peanuts, and chives. Delicious and literally ten minutes from start to finish. It is so worth while making extra of the sauces you like to recycle like this!

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