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Vaguely Thai water spinach with noodles

Course: Main Course, Soup
Cuisine: Thai
Keyword: noodles, water spinach


  • bag water spinach, chopped
  • bag asian multi veg (mange tout, mini corn, broccoli)
  • 3 cloves garlic, finely sliced
  • 1 red chilli, deseeded, minced
  • 3 tbsp groundnut or olive oil
  • 400 ml coconut milk
  • 2 tbsp soy sauce
  • 400 g thick rice noodles
  • 1 lime juiced
  • handful fresh coriander leaves
  • handful holy basil or ordinary basil plus fresh mint leaves


  • Wash the water spinach and separate the leaves from the stems.
  • Chop the stems into small sections.
  • Using an Asian veg multipack, I sliced up spring onions (separating the green and pale green sections), baby corn, mange tout and broccoli.
  • I finely sliced 3 cloves of garlic and 1 red chilli (removing the seeds).
  • Fry in olive oil.
  • Fry the light white part of the spring onion, the water spinach stems, the corn.
  • Add the broccoli and mange tout.
  • Add a can of coconut milk (check for percentage of coconut milk on tin).
  • I lacked soy sauce so I added plenty of salt and a little sugar.
  • Then I added the rice noodles, stirring gently as they absorbed the coconut milk.
  • I squeezed the juice of a lime.
  • Finally a sprinkling of fresh coriander and basil leaves.
  • Serve with lager.