Rice Noodle Stir-Fry with Peri-Peri Coconut Cream Sauce

Well, with all the recipe testing with the last post (Hawaiian Grilled Tofu with Macadamia Nut Coconut Rice) I've found myself with many open tins of coconut milk to experiment with! We do love Nando's Peri-Peri Sauce so I though I would try them together here with rice noodles and veggies. There is a bit of global inspiration going on here, haha - but aren't those the best dishes? 

The star of the show here is obviously the sauce. Tomatoes, onions and garlic are roasted in the oven with a bit of olive oil then the whole lot is blended until smooth with some medium heat Nando's Peri-Peri sauce and full fat coconut milk. It has a perfect amount of heat, not too much, is super creamy and has great flavour - perfect in a noodle dish such as this one with lots of crisp veggies and crunchy roasted peanuts. I further added some tamari to the stir fry as the flavour of the sauce gets toned down quite a bit here but the tamari lifts it right back up. 

Obviously you can use whatever veg you like in this, I just used whatever I had in the house at the time that I thought would go well. Baby corn and beansprouts would be awesome here and you can swap with any type of noodles you like. The sauce recipe makes a lot, about 4-6 servings depending on how big a serving you like or how creamy you want it. Stir- fry recipe serves between 2-4, again depending on your choice of portion size :-)

Peri-Peri Coconut Cream Sauce:

1 Tbsp olive oil

60g shallots, peeled and halved (about 3-4)

2 garlic cloves, peeled but left whole

250-300g tomatoes, quartered if large, halved if small (about 3 medium-large)

¼ tsp salt 

Freshly milled black pepper, 6 grinds

200ml full fat coconut milk 

2 Tbsp medium Nando's Peri-Peri sauce

Preheat the oven to 200C / 400F. In a roasting tin add the tomatoes, shallots and garlic, drizzle over the olive oil, salt and pepper and mix well. Roast for 20 minutes shaking the pan now and again for even roasting. Tip into a blender with the peri peri, and the coconut milk and blend until really smooth and creamy. Makes 2 cups which should give you 4-6 servings.

And for the record, I am still absolutely in love with my Froothie Optimum 9400. This was silky smooth in absolute seconds! It's made my life so much easier :-)

Rice Noodle Stir-Fry with Peri-Peri Coconut Cream Sauce:

150g Thai rice noodles

½ Tbsp coconut oil

100g broccoli, cut into florets and par boil

60g mangetout, halved on the bias

60g carrot, julienned

60g red pepper, sliced thin

50g spinach, sliced

2 spring onions, finely chopped

20g roasted peanuts, chopped

1 - 2 Tbsp tamari, to taste (or soy sauce for not gluten-free)

1/2 of the Peri Peri Coconut Cream Sauce

Bring a pot of water to the boil and add the rice noodles, push down into the water, give it a stir then turn off the heat and put the lid on. Let it sit for 10 minutes off the heat then drain and rinse under cold water. 

Par boil the broccoli for a couple of minutes until just fork tender and bright green and drain, run some cold water over them. 

In a large wok heat the coconut oil and add the carrots, peppers and mangetout. Stir fry until tender crisp. Add the broccoli and heat through. Add the noodles, sauce and 1 Tbp of tamari/soy sauce and heat through. Taste and add more tamari/soy sauce if need be. (I added 1 Tbsp and served the dish with some tamari on the table where I did drizzle a *little* more on mine). Stir in most of the spring onions and peanuts. Serve with the remaining spring onions and peanuts sprinkled over top.

Serves 2-4 depending on your appetite!

♥

Disclaimer: this post contains affiliated links to Froothie. Any blender purchased through the link sends a little commission my way which helps to support the blog here, so, thank you! All views expressed are my own however :-)

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