Rob’s Recipe of the Week: Sunny sweetcorn noodles | Canalside Community Food

I wasn’t quite sure what to suggest this week and was resigned to the oven chips recipe I’ve been holding in reserve, until I spotted this noodle dish. It’s quite different to what I would normally cook and I’m excited to give it a try!

Sunny sweetcorn noodles

Ingredients:

• Chilli flakes (I’ve still got some Canalside dried chillies to get through!)
• coconut cream or coconut milk (add less water if not using cream)
• 2 garlic cloves
• 2 tbsp thai green curry paste
• lime or lime juice
• 250g pak choi
• 35ml soy sauce
• 1 spring onion (optional garnish)
• 1tsp turmeric
• sweetcorn
• noodles (2 nests)
• 1 veg stock cube

Method:

Peel and thinly slice garlic and boil the kettle
Add sweetcorn on the cob to large pan of water and boil for 10 minutes
Cut pak choi in half to separate stems from leaves. Leave leaves whole and cut stems into bitesize pieces
In a large pan (preferably with a lid) heat some oil (high heat) then add turmeric and cook for 30 seconds.
Add sliced garlic and curry paste and cook for 2 minutes
Use this time to put noodles on to boil for about 5 minutes or according to instructions
Add pak choi stems and a large pinch of salt and cook for ~3 minutes with lid on until stems are tender
If using coconut cream, mix this with stock and 350ml of hot water. If coconut milk, add this and stock direct to pan.
Add cream mix / cocunut milk and stock to the pan of veg, along with the chilli flakes and soy sauce
Set to low heat whilst you take out the sweetcorn and use a knife to separate the corn from the cob
Add sweetcorn and pak choi leaves to the pan, add water to achieve your preferred consistency and boil on low heat until leaves have wilted.
Bowl up the noodles and veg soup, adding lime juice and chopped spring onions on top if you’ve got them

Adapted from https://www.gousto.co.uk/cookbook/vegetarian-recipes/sunny-sweetcorn-noodles