Creamy Soy and Cucumber Noodles
Noodles in a creamy coconut milk broth with soy and ginger, with cucumber and coriander to finish.
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Ingredients
- 1 tablespoon sesame oil
- 4 spring onions
- 30 grams fresh ginger
- 1 teaspoon fish sauce
- 2 tablespoons dark soy sauce
- 400 grams coconut milk
- 600 grams thread fine noodles straight to wok variety
- ½ cucumber
- 20 grams fresh coriander
Instructions
- Peel and finely chop the ginger. Finely slice the spring onions.
- Put the sesame oil in a large saucepan or wok over a medium heat. Add the ginger and spring onions and cook for one minute until they start to become fragrant.
- Add 100ml cold water, the fish sauce and the soy sauce, then stir in the coconut milk. Bring to a simmer.
- Add the noodles. Allow them to heat through and break up.
- When the noodles are ready, stir in the sliced cucumber and chopped coriander. Eat immediately.
Nutrition Facts
Creamy Soy and Cucumber Noodles
Amount per Serving
Calories
776
% Daily Value*
Fat
25
g
38
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
654
mg
28
%
Potassium
400
mg
11
%
Carbohydrates
136
g
45
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
484
IU
10
%
Vitamin C
6
mg
7
%
Calcium
76
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
