~1 tablespoon coconut oil
~1 large onion, diced
~1 green bell pepper, diced
~6 cloves garlic, minced
~1-3 teaspoons ginger, minced
~1 cup cilantro, minced
~1 thai chili, minced
~1-2 teaspoons coriander
~800 ml or 2 cans coconut cream
~2 lemons, juiced
~1 small bunch Gai Lan
~1 medium carrot, shredded
~2 cups mushrooms, chopped
~300 grams Glass Noodles (potato based)
~Tamari to taste
~1/2 teaspoon sea salt
1) Take a 3.5 litre -or larger- cast iron skillet, place it on the stove turning the heat to medium/low. After allowing the pan to heat for a couple minutes add 1 large spoonful of coconut oil, onions, and bell peppers. Sprinkle a light layer of salt over the vegetables. Mix very well. Place top on your skillet, and allow to cook. Stir onions and peppers every 5 minutes or so – frequently enough that they keep an even caramel brown colour to them. After about 20-30 minutes move onto the next step – I would recommend prepping the rest of your ingredients while the peppers ‘n’ onions caramelise.
2) Remove the top from your skillet, place garlic, ginger, cilantro, chilli, and coriander on top. Sprinkle a light layer of salt over these veggies ‘n’ seasonings. Mix well. Turn heat up to medium/high and continue stirring the pot frequently until you can smell the garlic and corianders aroma strongly. Once you can smell the garlic and coriander becoming aromatic its time to make moves – quickly but elegantly.
3) Pour the coconut cream and liquid from the can into your pan, pour the lemon juice in as well. Mix well – being sure to scrape the bottom of your skillet with the wooden spoon you are using.
4) Optional step: Add one cans worth of water – return the top on your pot and allow to simmer for 20-30 minutes. If you don’t have time – or if you don’t like slow cooking skip this step. Its all good.
5) Add the Gai Lan, carrots, and mushrooms to your pot. Add a small pinch of sea salt over the added veggies. Mix well. Bring everything to a boil, then return the top on your pot, and allow to simmer over low heat for 5 minutes.
6) Remove the top, add your noodles, turn heat to low, return the top to your pot. Every couple of minutes lift the top and move noodles around so they don’t stick to the bottom of the pan or each other. Follow the directions on the package for your noodles – however on average should take between 8-15 minutes to cook total. Start tasting after 8 minutes and continue cooking them until they’ve reached a consistency that you like in a cooked pasta – slightly chewy, but tender enough to bite all the way through without getting stuck in your teeth. If you find there isn’t enough liquid, and the noodles are really sticking together add some water to the pan to give the noodles a little more moisture.
7) Once the noodles are done, turn off the heat, drizzle Tamari over top the noodles ‘n’ veggies. Serve fresh with some of my favourite sour tofu or other protein of your choice.
Much Luv, Laters