Red curry butternut noodles


I enjoy following other bloggers and seeing what strange and delicious combinations they come up with. One of my favourite food blogs, I am a food blog, recently posted a recipe of pumpkin and red curry udon. This looked absolutely mouth-watering.

I used the recipe for inspiration and came up with a very interesting noodle dish, well worth a try. I ended up adding the broccoli with the butternut and noodles, which made for a texture extravaganza.



200 g Shahe dried rice noodles

800 g cubed butternut

Handful of broccoli florets

1 tablespoon butter

Handful of chopped almonds

2 tablespoons red curry

1 teaspoon garlic

1 teaspoon ginger

1 tablespoon lemon juice

1 teaspoon mustard seeds


1.  Cook in the butternut in about 2 liters of water until soft. Mash the butternut and add the butter, almonds, red curry, garlic, ginger, lemon juice and mustard seeds.

2. Cook the noodles for about 5 minutes and in a separate pot cook the broccoli.

3. Add the noodles to the butternut and mix with a wooden spoon. You can serve the broccoli as a side dish or add it to the butternut and noodles.



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