Rated 4.5 out of 5 based on 1 votes
- 220 g rice noodles
- 400 ml coconut milk
- 1 Tbls olive oil
- 1 x medium onion, sliced
- 8 x button mushrooms, sliced
- 1/2 x red capsicum, small cubes
- 1 x zucchini, finely sliced
- 1 handful baby spinach leaves
- 2 tspn whole grain mustard
- 2 tspn mixed herbs
- 1 Tbls lime juice
- 1 pinch salt
- 1 pinch pepper to taste
Bring coconut milk to boil, add noodles and turn down low to simmer. Cook 5-10 mins until noodles are soft.
In the meantime, heat oil and fry onion till just starting to lighten. Add mushrooms until just starting to soften. Add capsicum and fry for a few minutes. Add zucchini and mixed herbs, stir everything until lightly browned.
Pour coconut milk and noodles in with other ingredients. Stir in whole grain mustard. Add lime juice, salt and baby spinach, stir till leaves are wilted.
Serve with black pepper to taste.
Can add more mustard for more tang.
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This tastes excellent I am a meat eater and when I eat this it gives me the protein I get from meat. Yummy recipe