Vietnamese Cà Ri Chay Inspired Butternut Noodles
with Coriander, Lemongrass, Lime and Peanuts
- Wheat
- Cereals containing gluten
- Egg
- Peanut
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Naturally vegetarian, cà ri chay is a vibrant vegetable curry with a base of coconut milk, turmeric and lemongrass. Often made with root vegetables like potatoes or yams, we've chosen butternut squash and mixed with egg noodles as an homage to the typical rice noodle side.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Pak Choi
(May contain traces of: Celery)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 sachet(s)
Curry Powder Mix
22 grams
Ginger, Garlic & Lemongrass Puree
15 grams
Sambal Paste
180 milliliter(s)
Coconut Milk
5 milliliter(s)
Vegan Fish Sauce
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
1 tbsp
Honey
200 milliliter(s)
Water for the Soup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
While the butternut roasts, cut the lime into wedges.
Roughly chop the coriander (stalks and all).
Trim the pak choi, then thinly slice widthways.
Next, bring a medium saucepan of water to the boil with ½ tsp salt for the noodles.
Once boiling, add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Heat a drizzle of oil a large saucepan on medium-high heat.
Once hot, add the curry powder and garlic, ginger & lemongrass puree. Fry until fragrant, 1-2 mins.
Once fragrant, add the sambal (add less if you'd prefer things milder), coconut milk, honey and water for the sauce (see pantry for both amounts).
Bring the soup to a boil, then stir in the pak choi. Simmer until the pak choi is slightly tender, 3-4 mins. Remove from the heat.
Once the butternut is cooked, stir it through the soup.
Stir in the noodles, vegan fish sauce and half the coriander.
Add in a good squeeze of lime juice.
Add a splash of water if it's a little too thick. Taste and season with salt, pepper and more lime juice if you feel it needs it.
When everything's ready, share the noodles between bowls.
Sprinkle over the peanuts and remaining coriander.
Serve with any remaining lime wedges for squeezing over to finish.
