Carole Food.
Rosé Noodles
These noodles are ready in 15 minutes and only uses one pot! I’ve used wok ready udon noodles in this recipe, but if you want to use a different variety, just cook them according to packet instructions and add back into the sauce.
Jump to recipeThese noodles are ready in 15 minutes and only uses one pot! I’ve used wok ready udon noodles in this recipe, but if you want to use a different variety, just cook them according to packet instructions and add back into the sauce.
What ingredients do you need for this dish (includes possible substitutions)?
Onion: red or brown are both fine here!
Garlic: add as much as you want!
Scotch bonnet: I love using scotch bonnet because of the spice level and aromatic flavour, but you can use whatever you preferred chilli is.
Tomato paste: essential to the sauce!
Coconut milk: can be swapped with double cream.
Dark soy sauce: adds a bit of colour, sweetness and seasoning. If you don’t have dark soy sauce then just add a bit more light soy.
Light soy sauce: adds seasoning to the dish!
Cheddar: grated mozzarella will also work well.
Udon noodles: I’ve used wok ready udon noodles in this recipe, but if you want to use a different variety, just cook them according to packet instructions and add back into the sauce.
Spring onion: adds freshness to the dish, can be substituted with coriander!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another noodle dish, be sure to try out these recipes:
Rosé Noodles
These noodles are ready in 15 minutes and only uses one pot! I’ve used wok ready udon noodles in this recipe, but if you want to use a different variety, just cook them according to packet instructions and add back into the sauce.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1-2 tsp chopped scotch bonnet
- 50g tomato paste
- 200g coconut milk
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 30g grated cheddar
- 300g udon noodles (wok ready)
- 1 spring onion, finely chopped
Method
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion and a good pinch of salt. Cook until softened, stir regularly.
- Add the garlic, chilli and tomato paste. Cook for 2 minutes, stir often.
- Add the coconut milk, light and dark soy sauce and cheddar. Simmer for 2 minutes.
- Add the noodles and simmer until cooked, about 2 minutes.
- Top with spring onion, and that’s it!
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Contact
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