Try this quick 20 minute noodle dish, easy enough to make after a long day at work, and tasty enough to cheer you up on a chilly January day.
Do you use pre-prepared veg? Most of us do. Is it cheating?
Nearly all of our food these days undergoes some form of processing. I was brought up to believe that pre-prepared veg is more expensive, and in many cases it is, but it does have its place. It was a long time, though, before I realised that unless you’re feeding a crowd, packets of stir fry veg save a fortune. There’s no way I could get that variety of veg for less than £2, and without wastage. It’s not cheating – it’s common sense.
I can’t rightly call this a stir fry as it requires very little stirring, and no frying. It’s not an authentic thai dish, but captures a little exotic Thai flavour in a package that was creamily aromatic, and so quick it was ready before the toddler had chewed his own arm off.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 family sized pack of stir fry veg
- 2 cans of tuna
- 1 can of coconut milk
- 1/2 tsp ginger
- 1/2 tsp garlic powder
- 1 lime
- 1 bunch of basil
- dried egg noodles according to appetite
- Put all the veg into a large frying pan. Open the cans of tuna, drain them, and mix into the veg.
- Open the cocout milk and pour it in. Switch the pan onto a medium heat. Don't worry if it doesn't seem to have a lot of liquid as the vegetables will produce water as they cook.and coconut milk and switch the heat on.
- Sprinkle the spices into the pan. Zest the lime, add it and mix well. It should be starting to cook.
- Put the noodles on to boil. Rinse the basil and tear it roughly. Juice the lime.
- When the noodles are tender train them and mix them in, along with the lime juice and basil. If you wish you can reserve some basil to use as a garnish.