Ingredients
- Red onion (finely diced)
- 1 tablespoon olive oil
- 2cm knob of ginger
- Valcom red curry paste (2 tablespoons)
- Squid fish sauce (2 tablespoons)
- Kewpie sesame soy sauce (2 tablespoons)
- Palm sugar (2 tablespoons grated)
- Coconut milk (400ml)
- Soba noodles
- 1 Carrot (Finley chopper lengthways)
- 1/2 Red capsicum (finely chopped)
- 1/2 orange capsicum (finely chopped)
- 1/4 red cabbage finely chopped
- Fried shallots
- Basil
- 1 Broccolini
- 4 Asparagus stems
- 1/2 lime
- Spring onion (one stem)
- 1/2 red chilli
Method
- Add olive oil to large frying pan, sauté finely chopped red onion for 2 minutes (or until translucent). Add minced ginger and sauté on a low heat for 1 minute. Add diced red chilli, sauté for 30 seconds. Add red curry paste and palm sugar for 1 minute. Add coconut milk, fish sauce, and soy sauce. Simmer on low-medium for 10-12 minutes.
- Whilst the sauce is simmering cook soba noodles according to packet, set aside. Dice your vegetables (carrot, capsicum, asparagus, broccolini, red cabbage) cook in wok until starting to soften (but still vibrant and with some crunch).
- To serve add red curry base to a bowl top with cooked vegetables, soba noodles a squeeze of lime, some basil, finely chopped spring onion and fried shallots!
Product used in recipe
- KEWPIE - KEWPIE Japanese Dressing Sesame Soy 210ml
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM CURRY PASTE RED
- HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
