Vegan Pineaapple Stir Fry with Curried Coconut Sauce
Hands down the best stir fry we've ever cooked! And it's vegan! Curried coconut sauce and sesame covered noodles are sticky, messy and extremely satisfying to eat, weather you're vegan, vegetarian or a sworn meat-eater!
- 10 g sesame seeds
- 1 green pepper chopped into bite-size pieces
- 1 red onion cut into 8 wedges
- 130 g tinned pineapple chunks in juice or rings cut into pieces
- 130 g dried medium egg noodles (2 nests)
- 1 tbsp curry powder
- ½ tsp chilli flakes
- 50 g creamed coconut from a block or a sachet (not tin)
- 4 tbsp pineapple juice from tinned pineapple
- 3 tbsp soy sauce
- 2-4 tbsp water
- vegetable, olive or coconut oil
First, toast your sesame seeds in a frying pan until they turn golden brown. Remove from the pan into a bowl to prevent further browning. Reserve the pan for stir frying the vegetables.
Heat 1 tbsp of oil in the reserved pan on medium-high heat. Tip in red onion wedges and chopped green pepper and stir fry for 4 minutes. Then, add pineapple chunks and stir-fry for 2 more minutes. Pineapaple should caramelise slightly, onions and peppers soften but still retaining some crunch.
Put the noodles on to boil, following instructions of the pack.
In the meantime, prepare your stir-fry sauce. Heat a small saucepan and add curry powder together with chilli flakes. Dry-cook on medium heat for a minute until fragrant. Cut 50g of creamed coconut block into pieces and tip into the spices. Reduce the heat to low. Add pineapple juice from the tin and soy sauce. Stir to combine everything into a thick sauce. Add 2-3 tbsp of water to loosen and take off the heat. It should be pouring cream consistency.
When your vegetables, noodles and sauce are ready, mix it all in the pan making sure to coat all noodles.
Serve the noodles with toasted sesame seeds generously sprinkled on top. Add some spring onion and enjoy!