East African Coconut Noodles

East African-inspired coconut noodles with vegetables, ginger, lime and a gently spiced coconut sauce.

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Coastal East African cooking often combines coconut with aromatic spices; this quick noodle version uses that flavour profile in an accessible weeknight dish.

Ingredients

• 350 g egg or wheat noodles
• 400 ml coconut milk
• 300 ml vegetable stock
• 1 onion (sliced)
• 3 garlic cloves (minced)
• 15 g fresh ginger (grated)
• 1 red bell pepper (sliced)
• 1 carrot (cut into matchsticks)
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 2 tbsp lime juice
• 20 g fresh coriander (chopped)
• 1.5 tbsp neutral oil
• 0.75 tsp salt

Step-by-step method

1. Cook the noodles according to the packet until just tender, then drain and rinse briefly so they do not continue softening.
2. Heat the oil in a wide pan and cook the onion for 4 minutes. Add the garlic, ginger, turmeric and cumin and stir for 30 seconds.
3. Add the pepper and carrot and cook for 3 minutes so they soften slightly while staying crisp.
4. Pour in the coconut milk and stock and simmer for 5 minutes.
5. Add the cooked noodles and toss gently for 2–3 minutes until hot and coated in the sauce.
6. Turn off the heat and stir in the lime juice and most of the coriander. Taste for salt.
7. Serve immediately with the remaining coriander.