Bangkok Curry noodles are my version of Thai curry noodles. Aromatic flavours of curry entangled with rice noodles with plenty of vegetables. This is one of those recipes that really don't need a recipe. You chop whatever your have in your fridge, throw it in a pan and assemble in under 20 minutes. It's easy, super comforting and delicious.
This recipe feeds two people.
- 1 Jar Bangkok Curry
- 200g of vegetables (use what you have, carrots, zucchini, mushrooms, cabbage etc.)
- 1 onion, diced
- 5 cloves garlic, chopped
- 3 Tbsp soy sauce
- Half a packet of Rice noodles
- 200ml Water
- Garnish - fried garlic & chilli oil
Step 1. Soak rice noodles according to package direction
Step 2. In a wok, heat a spoonful of oil and saute onion and garlic until translucent.
Step 3. Add vegetables into the wok, add soy sauce and saute for 5 minutes.
Step 4. Empty the jar of Bangkok Curry into the vegetables, stir lightly and pour in water and stir to combine well.
Step 5. Add noodles into the Bangkok curry vegetables and stir lightly until the noodles have absorbed the water and cooked through on medium high heat.
Step 6. Transfer into a dish, drizzle with chilli oil, fried garlic and coriander and spring onions.