Rendang noodle soup recipe
Created by The Tesco Recipes team
Only got 15 minutes to whip up dinner? Not a problem. This quick and easy Malaysian-inspired noodle soup, teeming with crunchy mangetout and fresh chilli, has just the right amount of heat.
See method- Serves 4
- Takes 15 mins
- 411 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 x 220g packs stir fry vegetable medley
- 200g jar rendang curry paste
- 2 x 400ml tins light coconut milk
- 300g pack rice noodles
- 1 lime, cut into wedges
Each serving contains
- Energy
- 1710kJ 411.0kcal
- Fat
- 22g
- Saturates
- 12g
- Salt
- 2.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 43.7gProtein 7.3gFibre 5.3g
Method
- Halve the broccoli, mangetout and baby corn from 2 x 220g packs Stir Fry Medley, and finely slice the spring onion and chilli. Heat 1 tbsp sunflower oil in a saucepan over a low heat.
- Add a 200g jar Rendang Curry Paste and cook for 1-2 mins until fragrant. Add 2 x 400ml tins Light Coconut Milk, 400ml water, the broccoli, baby corn and most of the sliced chilli. Bring to the boil, then simmer for 6 mins.
- Add the mangetout and most of the spring onion and simmer for 2 mins more.
- Prepare a 300g pack Rice Noodles to pack instructions, then divide between 4 bowls. Ladle over the broth and veg. Scatter with the remaining chilli and spring onion, and serve with Lime wedges for squeezing over.
- See more Noodle recipes
