Sizzle & Stir Fry | Abel & Cole
Sizzle & Stir Fry
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Prep: 15 mins
Cook: 12-15 mins
Super quick, super simple and full of sizzle, this veggie stir-fry has a dash of coconut milk and a spicy hit of Thai green curry paste folded through crunchy veg and rice noodles.
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439 kcal
(per portion)
Ingredients you'll need
  • 2 red onions
  • 2 garlic cloves
  • 1 chilli
  • 1 aubergine
  • 1 pepper
  • A head of broccoli
  • 6 bundles of Thai rice noodles
  • 23g Thai green curry paste
  • 200ml coconut milk
  • A handful of soft green herbs
From your kitchen
  • 2 tbsp rapeseed or olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Get your ingredients ready for the stir-fry: peel and thinly slice the onion. Peel and finely chop the garlic cloves. Halve the chilli and flick out most of the seeds (or keep them in for a bit of a kick). Finely chop it.

  • 2.

    Half the aubergine lengthways and slice it into half moons. Halve the pepper. Scoop out the seeds and white bits. Thinly slice it into strips.

  • 3.

    Chop the broccoli into small florets. Thinly slice the stalk.

  • 4.

    Heat the a large frying pan or wok over a high heat for 2 mins. Add the oil with the chilli and garlic. Stir fry for 30 seconds. Add all the chopped veg and stir fry for 5 mins - keep moving everything in the pan so it cooks evenly.

  • 5.

    Put the noodles in a large bowl. Pour over enough boiling water to cover them. Leave for 4 mins, then drain.

  • 6.

    When the stir-fry has cooked for 5 mins, add the Thai green curry paste and the coconut milk. Add a good pinch of salt and pepper. Stir and cook for a further 1 min.

  • 7.

    Add the strained noodles to the pan. Cook for a few more minutes, tossing everything together. Divide between bowls.

  • 8.

    Roughly chop the herbs and scatter over the stir-fry to serve.

  • Tip

    Pimp it up
    Fry thinly sliced chicken thigh for 3-4 mins to brown, then add the chilli and garlic and follow the recipe.

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