Serves a greedy 1
1 nest of rice noodles/vermicelli
2 large kale leaves
A large handful of grated squash (I didn't have any when I made the bowl above!)
1/2 can coconut milk
1 tsp thai curry paste or tom yum paste (NB Shrimp paste free curry paste is available for vegans & vegetarians)
1 low salt vegetable stock cube
Half a small onion
1tbsp fresh or dried mint
Grate the squash and thinly shred the kale. Pour the coconut into a jug and top up to 500ml with boiling water. Add the coconut & water to a saucepan with the rice noodles, kale, squash, curry paste, and stock cube. Bring to the boil, cover, and simmer for the cooking time of the noodles.
Quickly, whilst the noodles are cooking, thinly slice the onion and fresh mint if using. When the noodles are cooked pour into a large bowl and sprinkle with the onion and mint. Tuck in.
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