Coconut noodles with broccoli and sesame seeds recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 514 calories / serving
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ThaiChinese coconutnoodleswithbroccoliandsesameseeds He

Bring a large saucepan of salted water to the boil and par-boil the noodles for 2-3 minutes. Drain and refresh in cold water, setting to one side.

Heat the sesame oil in a large wok over a moderate heat until hot. Stir-fry the broccoli, red onion and garlic for 2-3 minutes, stirring all the time. Drain the noodles really well and add to wok, stirring well. Add the coconut milk at this point and bring to a simmer for 2-3 minutes.

Season the stir-fry with the lime juice, soy sauce, then stir in the desiccated coconut. Remove from the heat and divide between 4 serving bowls. Sprinkle over the sesame seeds and garnish with the sliced red chilli. Serve with chopsticks.

  • Ingredients

  • 50ml sesame oil
  • 400g egg noodles
  • 25g desiccated coconut
  • 1 small head of broccoli, prepared into small florets
  • 1 red onion, finely sliced
  • 2 cloves garlic, minced
  • 50ml dark soy sauce
  • juice of 1 lime
  • 2tbsp sesame seeds, toasted
  • 100ml light coconut milk
  • pepper
  • ½ red chilli, finely sliced to garnish
  • Energy 2170kj 514kcal 26%
  • Fat 18g 25%
  • Saturates 7g 34%
  • Sugars 5g 5%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 76.7g Protein 17.2g Fibre 11.1g

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