Recipes Details

Rendang Noodle Soup Recipe


  • 2 x 220g packs stir fry vegetable medley
  • 200g jar rendang curry paste
  • 2 x 400ml tins light coconut milk
  • 300g pack rice noodles
  • 1 lime, cut into wedges


  1. Halve the broccoli, mangetout and baby corn from 2 x 220g packs  Stir Fry Medley, and finely slice the spring onion and chilli. Heat 1 tbsp sunflower oil in a saucepan over a low heat.
  2. Add a 200g jar Rendang Curry Paste and cook for 1-2 mins until fragrant. Add 2 x 400ml tins Light Coconut Milk, 400ml water, the broccoli, baby corn and most of the sliced chilli. Bring to the boil, then simmer for 6 mins.
  3. Add the mangetout and most of the spring onion and simmer for 2 mins more.
  4. Prepare a 300g pack Rice Noodles to pack instructions, then divide between 4 bowls. Ladle over the broth and veg. Scatter with the remaining chilli and spring onion, and serve with Lime wedges for squeezing over.

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