One Pan Rainbow Veg & Coconut Noodles Recipe

Ingredients

300g carrots
1 green pepper
250g bok choi
A thumb of ginger
1 chilli
1 tsp turmeric
400ml tin of coconut milk
40g peanut butter
1 lime
250g brown rice noodles
A handful of coriander

Prep: 15 mins | Cook: 30 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Fill and boil the kettle. Trim and peel the carrots. Slice the carrots into matchsticks and add them to a large roasting tin. Halve the green pepper and scoop out the white pith and seeds. Finely slice the pepper. Trim and roughly chop the courgette. Add the pepper and courgette to the roasting tin.

2. Grate the ginger (no need to peel it, unless you prefer to). Halve the chilli, scooping out the seeds and white pith for less heat. Add the ginger and chilli to the chopped veg. Fill and boil the kettle.

3. Dust the turmeric into the roasting tin. Pour in the coconut milk and 550ml hot water from the kettle. Stir through the peanut butter. Finely grate in the zest from the lime. Squeeze in the juice from the lime. Season with salt and pepper. Stir well to combine.

4. Layer the noodles on top of the veg. Cover the roasting tin with foil and slide the tin into the oven. Bake the veg and noodles for 15 mins till the noodles have softened slightly.

5. Remove the roasting tin from the oven. Peel back the foil and gently stir the noodles into the coconut broth. Re-place the foil and return the roasting tin to the oven for a further 15 mins till the noodles are tender and the veg are cooked.

6. Remove the roasting tin from the oven. Roughly chop the coriander leaves and finely chop the stalks. Divide the noodles and broth between 4 warm bowls. Scatter over the coriander and serve.