After Chinese takeaway at his uncle’s one night, Sam had developed a fascination with noodles and chopsticks. I thought i’d use this as excuse to develop a new kid-friendly noodle dish that wasn’t our bog standard stir-fry.
I had a look in the cupboard and came out with a tin of coconut milk, mild curry paste and a vegetable stock cube and reckoned this could make a fairly tasty sauce.
I was a little nervous about using even mild curry paste, as the boys hate the idea of anything remotely spicy. I didn’t mention the curry word to Sam when I was making it. As far as he was concerned he was getting noodles – not some pan Chinese-Indian via Thailand concoction!
To make the sauce extra smooth I popped it all in the blender before adding the rest of the ingredients. I’ve been doing this a lot lately with sauces as it prevent the boys from picking out the lumps and means they’ll just eat it.
The result was a really tasty bowl of steaming noodles studded with chunks of golden quorn that was universally gobbled down. Personally I think adding coconut milk to recipes always seems to make them child friendly as it tones down spice and gives a creamy and sweet dimension.
If you’re meat eaters you could of course use chicken or prawns with this recipe.
Quick curried quorn noodles
1 red onion, chopped
1 red pepper, chopped
1 tbsp mild curry paste
180ml coconut milk
300ml vegetable stock
350g quorn pieces
2-3 sheets of dried noodles
small tin sweetcorn, drained
1. Gently fry the onion and pepper until softened, stir in the curry paste and allow to cook for a few more minutes. Add in the coconut milk and stock and stir until combined. Cook gently for a few minutes and then remove from heat. If you want a smooth sauce then blitz with a blender at this point.
2. Stir fry the quorn pieces in a little sesame oil until golden.
3. Pour boiling water over the noodles and leave to stand for a few minutes until cooked.
4. Drain the noodles then mix with the quorn, sauce and sweetcorn and then serve up in bowls.