Red Curry Peanut Dumpling Noodle Stirfry.

Yep you heard right - a combination of all my favs meshed into one dish - using one wok - making a Tuesday dinner quick, easy and essentially mess free!

What you need

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1 pk egg noodles (softened as per pkt directions)

1 pk favourite dumplings (store bought or homemade)

2 carrots shredded

2-3 cups shredded cabbage

I bunch broccoli chopped

3 spring onions (white part chopped in one inch pieces - green part finely sliced)

1/2 onion thinly sliced

2-3 minced garlic

2 tbsp red curry paste

2 cans coconut cream

1 heaped tbsp peanut butter

2 tsp light soy

1 tsp sugar

1 cup water

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In a wok heat some oil.

Add your onion and garlic and quickly soften.

Next fry off your red curry paste (1 min)

Add your cabbage and carrot and toss around the pan.

Add your coconut cream and stir around.

Next stir in your peanut butter, soy and sugar - giving it a quick stir.

Add your broccolini and white part of spring onions (this allows them to poach)

Next steep your noodles and add your dumplings on top. At this stage cover with a lid so your dumpling steam.

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After 8-10 mins - your dumplings should be cooked through.

Sprinkle with green parts of the spring onions and sesame oil - adding chilli oil as an optional finisher!

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