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Stir fried veg in coconut milk with noodles

I used udon noodles, but any noodles will work, dried or fresh. Or rice of course.
Course: Vegetarian asian, Vegetarian main course
Cuisine: Asian, Chinese, Thai
Keyword: noodles, udon noodles, vegetables with coconut milk, Vegetables with noodles, Vegetarian dishes


  • High speed blender
  • deep fryihg pan or wok
  • large saucepan, full of boiling water, for noodles


  • 1/4 white cabbage, finely sliced
  • 3 red peppers, seeded, chopped into fine strips
  • 4 spring onions, thinly sliced, dark part kept separate for garnish
  • 2 large carrots,cut into batons
  • 250 g button mushrooms, finely sliced
  • 3 tbsp vegetable, sunflower or ground nut oil
  • thumb fresh ginger, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp Thai 7 spice
  • big splash dark soy sauce
  • bunch fresh coriander, separate stems and leaves
  • 2 sticks lemon grass, finely chopped
  • 6 lime leaves, fresh or frozen
  • 1 tbsp sea salt, or more, to taste
  • 400 g coconut milk, check side of tin to make sure there aren't too high a percentage of thickeners
  • 800g fresh udon noodles or other noodles. If using dried noodles, use 100g per person.
  • toasted sesame oil to garnish
  • 2 birds eye chillis, finely sliced
  • 1 lime, quartered


  • Prep all the vegetables into separate bowls, ready for stir frying, keeping the dark part of the spring onion and the coriander leaves separate for garnish.
  • Add the oil to a wok on a high heat then add the ginger, garlic, spice, then in order, add the fresh vegetables, continually stirring. Add the dark soy sauce.
  • Place the coriander stems, lime leaves, lemon grass, salt into the blender with a third of the coconut milk. Blitz until green.
  • Add this green liquid to the stir fry.
  • Prepare the boiling water and add the noodles. Fresh ones only take a couple of minutes to cook. Drain and divide into bowls.
  • Add the rest of the coconut milk to the stir fry, add the coriander leaves, keeping a few back for a final garnish.
  • Divide and tip the stir fry mix on top of the noodles in each bowl, garnishing with coriander, a few drops of toasted sesame oil, a little chili and a wedge of lime. Serve hot.