The perfect dinner made in under 30 minutes - including prep time! So push that fast food aside, because we've got a better option for you.
Course Main Course
Cuisine Curry, Indian-Inspired
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Author Two Market Girls
Ingredients
8oznoodles
1cupsugar snap peas
2bunchesbok choy, separated
1/2cupcoconut chunks
1mediumcarrot, sliced
Curry Sauce
3tbspsoy sauce
1tbspmaple syrup
1/2tspginger paste
1/2tsplemongrass paste
1tspgarlic powder
1tspcurry powder
1/2tspturmeric
1/2tspblack pepper
1/4cupwater
3tbsprice vinegar
1tbspcorn starch
Instructions
Add about 2 tbsp of water to a wok on high heat and add the carrots, bok choy, sugar snap peas, and coconut chunks. Cover with the lid and steam for 4-5 minutes. Add more water if needed.
While the vegetables steam, blanch the stir fry noodles in boiling water for about 1-2 minutes. Drain water and set aside.
To a food process combine all sauce ingredients, except the corn starch. Process until combined. You could also do this in a bowl with a whisk instead. To a small bowl add the corn starch and about 1 tbsp of the sauce mixture. Mix until combined and smooth. Add the corn starch mixture to the rest of the sauce and set aside.
Add the noodles to the steamed vegetables and cook for about 5 minutes. Pour sauce over stir fry and cook until thickened, about 5-8 minutes.