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Coconut noodles

Ching He-Huang from Good Food Bites
Creamy coconut milk lends a mellow flavour to Ching He Huang's stir-fried noodles

Coconut noodles

Method

1. Heat the vegetable oil in a wok or frying pan, and add the garlic, ginger, shrimp paste, chilli and dried chilli. Fry for 1-2 minutes, stirring all the time.

2. Pour in the coconut milk and heat through before adding the
spring onion, coriander and cooked noodles. Stir and fry to warm the noodles and serve straight away.

3. This recipe works well with Taiwanese meatballs. If using, mix the warm meatballs into the noodles, without wrapping them in lettuce leaves beforehand.

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Serves: 2

Prep: 15 min
Cook: 10 min

Ingredients
1 tbsp vegetable oil
2 garlic clove, chopped
3 cm fresh ginger root, chopped
1 tbsp shrimp paste
1 medium red chilli, chopped
0.5 tsp dried chilli flakes
400ml coconut milk
2 Spring onions, shredded
4 tbsp chopped coriander
400g cooked noodles, preferably yellow shi noodles