Malaysian Rendang Noodle Soup
Creamy ,hearty and very flavorful, this Malaysian inspired vegan noodle soup teaming with crunchy mangetout has just the right amount of heat. Quick, easy and veggie packed meal for a busy weeknight. A soul warming bowl of goodness.
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!