Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Rendang noodle soup recipe

103 ratings

Only got 15 minutes to whip up dinner? Not a problem. This quick and easy Malaysian-inspired noodle soup, teeming with crunchy mangetout and fresh chilli, has just the right amount of heat. See method

Serves 4
5 mins to prepare and 10 mins to cook
411 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 x 220g packs stir fry vegetable medley
200g jar rendang curry paste
2 x 400ml tins light coconut milk
300g pack rice noodles
1 lime, cut into wedges

Use another curry paste if you prefer: red, green or massaman will all work here

Each serving contains

Energy
1710kj
411kcal 21%
Fat
22g 31%
Saturates
12g 61%
Sugars
13g 15%
Salt
2.8g 47%

of the reference intake
Carbohydrate 43.7g Protein 7.3g Fibre 5.3g

Method

Halve the broccoli, mangetout and baby corn from 2 x 220g packs Stir Fry Medley, and finely slice the spring onion and chilli. Heat 1 tbsp sunflower oil in a saucepan over a low heat.
Add a 200g jar Rendang Curry Paste and cook for 1-2 mins until fragrant. Add 2 x 400ml tins Light Coconut Milk, 400ml water, the broccoli, baby corn and most of the sliced chilli. Bring to the boil, then simmer for 6 mins.
Add the mangetout and most of the spring onion and simmer for 2 mins more.
Prepare a 300g pack Rice Noodles to pack instructions, then divide between 4 bowls. Ladle over the broth and veg. Scatter with the remaining chilli and spring onion, and serve with Lime wedges for squeezing over.

See more Noodle recipes.