Creamy Soy and Cucumber Noodles
Noodles in a creamy coconut milk broth with soy and ginger, with cucumber and coriander to finish.
Start Cooking in Cook Mode
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.
