Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
Guys, I am so happy it's summer.
It means there's an abundance of fresh basil in the garden.
And, I love adding it to almost anything - stirred into salads, over pizza and now, these noodles.
I first made these gluten-free and super fast noodles a few weeks ago. They were so good, I ended up cooking them again the next day.
The actual noodles are meat-free but you know me! I couldn't resist adding these chicken skewers on the side. Yum.
And, I love adding it to almost anything - stirred into salads, over pizza and now, these noodles.
The actual noodles are meat-free but you know me! I couldn't resist adding these chicken skewers on the side. Yum.
The noodles come together in 10 minutes - no joke. Especially if you use the ready-cooked rice noodles like I did. A quick sauce is made with creamy, sweet coconut milk, tomato puree for colour and tang, chilli garlic sauce for the spice and a little soy which gives an all-round savoury note. The noodles are thrown in, followed by fresh basil and fresh coriander and dinner is ready! Add a few skewered things on the side and it'll be time to eat. Perfect for days like today when nobody can be bothered to cook but you need something for Iftar.
Noodles, previously: chicken veggie noodle stirfry, singapore noodles with roasted cauliflower, chinese chicken with spicy noodles, chicken sizzler.
A Simple List of Ingredients:
1. Rice Noodles
2. Coconut Milk
3. Tomato Puree
4. Chilli Garlic Sauce
5. Soy Sauce
6. Salt
7. Fresh Basil
8. Fresh Coriander
Bismillah, let's begin!
This recipe could not be easier and it begins with coconut milk.
Pour 190ml Coconut Milk into a saucepan.
The coconut milk are the base for our noodles - it provides creaminess (without being too heavy) and a sweetness which is perfect with the spice coming later.
Next ingredient, tomato puree.
Squeeze in about 1 tablespoon Tomato Puree.
It'll give beautiful colour and tang.
Next, my favourite! Chilli garlic sauce.
Squeeze in about 1 tablespoon Chilli Garlic Sauce. Add more or less depending on how spicy you like things.
Then, a little of bit of Salt, to taste. Don't add too much because we are adding ...
... soy sauce! Which is also very salty.
Pour in about 1 tablespoon Soy Sauce.
Erm, and that's it! The noodle base is done - how easy was that?!
Grab a spoon ...
... and give it a good stir.
Place onto the cooker ..
.. and bring to the boil. Once it boils, let it simmer for 3 minutes.
And, now, it's time for the noodles. I used these cooked rice noodles but you can use any you like. Just be sure to cook them according to packet instructions first.
The pack I used had two sachets inside of which I only used one.
Place 150 grams cooked Rice Noodles into the pan.
Give them a stir and let them heat up for a minute or two.
Finally, it's time for the fresh herbs.
Tear up a handful of Fresh Basil, and throw it in.
Yum. The smell that wafts through your kitchen when the basil goes in.
And, fresh coriander. Or in my case, frozen fresh coriander.
Add a handful Fresh Coriander, finely chopped.
A quick stir and we're done! Give it a taste and adjust seasoning, if needed.
The noodles would be great on their own but I marinaded cubed chicken breast in chilli garlic sauce, olive oil, honey and seasoning.
Then, I threaded the chicken onto skewers.
Sweet, spicy, salty, savoury all rounded off with a fresh kick from the herbs - I hope you enjoy it as much as we did!
Full Written Recipe:
Spicy
Coconut + Basil Rice Noodles.
Prep
Time: About 5 minutes.
Cook
Time: About 6 minutes.
Serves:
About 2 people.
Ingredients
150 grams Rice Noodles, cooked
190ml Coconut Milk
1 tablespoon Tomato Puree
1 tablespoon Sriracha (any chilli garlic
sauce), or to taste
1 tablespoon Soy Sauce
Salt, to taste
Handful Fresh Basil, torn
Handful Fresh Coriander, finely chopped
Method
Take a saucepan. Pour in the coconut milk.
Add the tomato puree, chilli garlic sauce, salt and soy sauce.
Place over a medium heat and stir
together. Then, bring to the boil and let it simmer for 3 minutes.
Add in the rice noodles. Stir and let them
heat through for a minute.
Finally, add in the fresh basil and fresh
coriander. Stir and give it a taste. Adjust seasoning, if needed.
Serve with anything you like. I made chilli garlic chicken skewers and it was heaven! Enjoy!
{Adapted from Shutterbean}
This Time One Year Ago:
This Time Two Years Ago:
Keep me in your duas, please, and enjoy your noodles!
Wasalaam!
