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Rendang noodle soup recipe
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145 ratings
Only got 15 minutes to whip up dinner? Not a problem. This quick and easy Malaysian-inspired noodle soup, teeming with crunchy mangetout and fresh chilli, has just the right amount of heat. See method
Ingredients
- 2 x 220g packs stir fry vegetable medley
- 200g jar rendang curry paste
- 2 x 400ml tins light coconut milk
- 300g pack rice noodles
- 1 lime, cut into wedges
Use another curry paste if you prefer: red, green or massaman will all work here
Each serving contains
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Energy
1710kj
411kcal
21%
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Fat
22g
31%
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Saturates
12g
61%
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Sugars
13g
15%
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Salt
2.8g
47%
of the reference intake
Carbohydrate 43.7g
Protein 7.3g
Fibre 5.3g
Method
- Halve the broccoli, mangetout and baby corn from 2 x 220g packs Stir Fry Medley, and finely slice the spring onion and chilli. Heat 1 tbsp sunflower oil in a saucepan over a low heat.
- Add a 200g jar Rendang Curry Paste and cook for 1-2 mins until fragrant. Add 2 x 400ml tins Light Coconut Milk, 400ml water, the broccoli, baby corn and most of the sliced chilli. Bring to the boil, then simmer for 6 mins.
- Add the mangetout and most of the spring onion and simmer for 2 mins more.
- Prepare a 300g pack Rice Noodles to pack instructions, then divide between 4 bowls. Ladle over the broth and veg. Scatter with the remaining chilli and spring onion, and serve with Lime wedges for squeezing over.
See more Noodle recipes