Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, peeled and finely chopped
  • 4 tablespoons Thai green curry paste (check the label to ensure the paste is suitable for vegetarians)
  • 2 tablespoons lemongrass paste
  • 1 red chilli, finely chopped
  • 1 x 500g pouch Sainsbury's Signature vegetable stock
  • 1 x 400ml tin reduced fat coconut milk
  • 1 x 300g pack edamame stir fry
  • 1 x 300g pack fresh rice noodles
  • 1 lime, quartered

Method

  1. 1 Heat the oil in a large saucepan and cook the onion for 5 minutes, until soft. Stir through the curry and lemongrass pastes, and half the chilli. Cook for a further minute.
  2. 2 Pour over the stock and coconut milk, and bring to the boil. Stir through the edamame stir fry mix and rice noodles, then simmer for 5 minutes.
  3. 3 To serve, garnish with the remaining chilli and lime wedges.

Nutritional Details

Each serving provides
  • Energy 1394kj 333kcal 17%
  • Fat 20.3g 29%
  • Saturates 9.8g 49%
  • Sugars 7.9g 9%
  • Salt 1.1g 18%

% of the Reference Intakes

 
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