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

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?

Ingredients

  • 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? 
  • 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
Read the whole recipe on maple•spice