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Rendang noodle soup recipe

132 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.