Coconut Curry Noodles

Rice noodles are a great staple for wild cooking. Much like couscous they can be cooked simply by soaking in near-boiling water, assuming you buy the thin style. They have all the convenience of instant noodles, without the plastic waste or plastic flavours!

This dish is a thick warming curry with a great coconut flavour that is just perfect after a big walk.

Ingredients

  • Frozen chopped onion
  • Rice noodles
  • Coconut cream (1 tin)
  • Garam masala
  • Garlic puree
  • Dried red chilli (1, whole)

Method

  • In a mess tin or the smaller of the Trangia pots, cover the rice noodles with hot water and set aside. Cover with the saucepan or multi-disk to keep warm.
  • In the main pan, fry off the chopped onion until golden brown
  • Add the garlic purée and garam masala and dried chilli and stir for 30 seconds to heat through
  • Add the coconut cream and let it cook for 10 - 15 minutes to become a thick gloopy sauce
  • Drain the noodles and stir into the sauce to serve

Suggested variations

  • Sprinkle with some dried fried onions and/or chopped peanuts to have a nice crunchy topping
  • If you can be bothered and have room, a squeeze of fresh lime at the end really brings the dish alive