SuperQuick Thai Tilapia Noodles
with Coconut
Every bite of this dish brings a burst of big flavour! Chow mein noodles are enveloped in rich coconut sauce and zesty red curry paste and paired with sweet peas and vibrant peppers. A sprinkle of toasted coconut finishes this creamy, aromatic meal.
Ingredients: Tilapia fillets • Coconut milk (coconut extract, water) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
1 unit(s)
Coconut Milk
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 unit(s)
Sweet Bell Pepper
4 tbsp
Red Curry Paste
(May contain Milk, Soy, Sulphites)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
56 g
Edamame
(Contains Soy)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add chow mein noodles and peas to the boiling water.
- Cook uncovered until tender, 1-2 min.
- Drain chow mein noodles, then return to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers are tender-crisp, 4-5 min.
- Meanwhile, line a separate cutting board with paper towels, then pat tilapia dry, pressing well to absorb as much moisture as possible. Cut tilapia into bite-size pieces.
- Add coconut milk, ginger-garlic puree and red curry paste to the pan. Cook, stirring often, until combined, 1-2 min.
- Add tilapia. Cook for 4-6 min, stirring often, until tilapia is cooked through.**
- Season with salt and pepper.
- Add coconut curry tilapia to the large pot with the chow mein noodles and peas. Stir to combine.
- Divide coconut curry tilapia noodles between bowls.
- Sprinkle toasted coconut over top.
If you've opted to get tilapia, while the peppers are cooking, line a separate cutting board with paper towels, then pat tilapia dry, pressing well to absorb as much moisture as possible. Cut tilapia into bite-size pieces. To cook tilapia, increase simmer time to 4-6 min.