Malaysian Rendang noodle soup
Rendang is a spicy and aromatic dish of Indonesian/ Malaysian origin mostly made with meat. Veggie Rendang noodle soup is the plant based version of this Malaysian classic. It is super flavorful and aromatic with just the right amount of heat.A steamy bowl of this soup is super comforting with delicious veggies, slurpy noodles, veggie dumplings and a seriously tasty broth.
Traditionally rendang is very spicy but I have adjusted the chillies to suit our palate. It is very quick to make , perfect for those chilly nights when you need something fast and comforting.
Ingredients required :
Veggies: I used babycorn, mangetout , broccoli and spring onion. You can experiment with vegetables of your choice like mushrooms , peppers or pak choi .
Rendang paste: It is available in most supermarkets. Just check on the jar if it is suitable for vegetarians . It should be written on the packet/jar
Noodles : Any noodles will work. You can use thick udon noodles or thin rice noodles. I used medium egg noodles. Just don’t add them in the broth while cooking or they will soak up all the broth. Add them in bowls and ladle over the broth.
Gyoza/dumplings : Frozen shop bought gyozas are very convenient. Cook them according to packet instructions.
Coconut milk: I used light coconut milk for thin broth. If you prefer thicker, creamier broth, then you can use full fat coconut milk.
Aromatics: Spring onion, red chilli, fresh coriander, lime juice.
Malaysian Rendang Noodle Soup
Ingredients
- 7-8 Baby corns Halved
- 10-11 Mangetout halved
- 8-10 Florettes of broccoli/ tenderstem broccoli ( If tenderstem broccoli has big stems, cut them in half)
- 5-6 Spring onion finely chopped. Keep white and green part separate.
- 1 Thai red chilli finely sliced
- 2 tbsp sunflower oil
- 200 gms Jar of ready made rendang paste (available in most supermarkets)
- 300 gms noodles (I used medium egg noodles)
- 2x400 ml cans of light coconut milk
- 12-13 Vegetarian dumplings/Gyoza (available in frozen section in supermarkets- completely optional)
- 1 Lime wedge
- Salt and black pepper
- Fresh coriander Chopped
Instructions
- Cook 300 gms noodles according to packet instructions. Keep them aside.
- Cook the dumplings/gyozas according to packet instructions and keep them aside.
- Next, in a deep pan heat sunflower oil. Once heated, add spring onion white, baby corn and broccoli and stir fry for a minute.
- Add Rendang paste and cook for 1-2 minutes until fragrant.
- Add both the cans of coconut milk, 400 mil water and sliced chilli. Cook covered on medium heat for 6-7 minutes.
- Add mangetout and simmer for 3-4 minutes more. Check and adjust the seasonings. Add salt and black pepper according to the taste.
- Mix in the freshly chopped coriander.
- Divide the cooked noodles into 4 wide bowls. Ladle over the broth and the veggies. Add the cooked gyozas.
- Garnish with sliced chilli and lime wedges. Scatter over spring onion greens and fresh coriander.
- Serve hot. Enjoy!
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