Noodle bowls are a favourite dinner in our house as they are so quick and easy to make after work, and are full of flavour and slurpy satisfaction!
This is an incredibly versatile dish for all seasons as you can add whatever vegetables you like. In winter try cabbage, celery and carrots. In the summer, peppers, salad onions, fennel and snap peas work well but anything that you’d put in a stir fry will generally be suitable. A handful of herbs make a great addition too; coriander and basil are particularly good. The chilli and ginger add a real depth to the flavour but you can leave out either or both if you don’t have them to hand or are not a fan.
And of course its very easy to make this vegetarian/ vegan by leaving out the prawns or swapping them for tofu (make sure you stir fry in bite size pieces first then add at the end instead of the prawns). Alternatively, you can swap them for pieces of fish or meat (again, pre cook the meat before adding to the soup).
Vegetable and prawn coconut noodle bowl
A quick, easy and very versatile dish. Add whatever vegetables are in season and top with your choice of protein. Prawns are excellent, but can be replaced with tofu, meat or fish.
Start by lightly roasting the peanuts – add to a hot wok with no oil and toss around for a couple of minutes. Keep shaking the wok as they will burn very quickly if you leave them. As soon as they are starting to brown, remove from the wok and leave to one side.
Chop up the vegetables and stir fry with a spoonful of coconut oil. Once they are turning tender and browning a little, add the stock and the coconut milk along with the chilli and ginger. Stir together and leave to simmer while you prepare the noodles. Most only take a few minutes to steam or soak in hot water, but follow the instructions on the packet you are using. This dish works well with both the very fine vermicelli noodles, or the larger flat noodles.
Add the uncooked prawns to the wok and leave to cook for about 3 minutes. Make sure they are all submerged in the liquid to cook evenly. They should all be completely pink through with no grey flesh left.
Put the noodles into two large bowls, ladle on the soup and sprinkle the roasted peanuts on top. Finish with a generous squeeze of fresh lime over the bowl.