Udon Noodles with Thai Green Coconut Curry
Thick udon noodles are the perfect vehicle for a light, creamy sauce made with our Thai Green Coconut Curry Starter. Fresh asparagus and tomato add flavor and texture to this healthy, simple meal.
Prep time: 10 min | Cook time: 30 min | Yields: 2 portions
2/3 cup white wine
2 tsp shallots, chopped fine
1 tsp vegetable oil
½ cup water
1 cup heavy cream
2 Tbsp coconut milk powder
1/3 cup Thai Green Coconut Curry Starter
Kosher salt and pepper
1 cup asparagus, cooked
8 oz cooked udon noodles
2 Tbsp seeded tomato, diced
In a medium stainless pot, sweat the shallots in the vegetable oil. Add the white wine and simmer on medium heat for 3 minutes. Add the heavy cream and reduce for 10 minutes.
In a small bowl, whisk together the coconut milk powder, Thai Green Coconut Curry Sauce Starter, and water until no lumps appear. Whisk this into the cream sauce, and let simmer on low for 10 minutes, or until it reaches a medium thick consistency. Season with a touch of salt and pepper. Cut the cooked asparagus into one inch pieces.
Add the udon noodles and asparagus to the sauce, and stir gently to coat and heat all of the noodles.Adjust the seasoning, and serve in bowls with diced tomato garnish.