Coconut Curry Noodles

Makes 3-4 servings


2-3 stalks of broccoli
4 cloves garlic
sprinkle of salt
2 tablespoons oil
1/4 cup water
1/2 bunch of collard greens
1 can coconut milk
2 teaspoons curry powder
1 package chow mien noodles


Cut off the florets from 3 stalks of broccoli to end up with about 2 cups of florets. Mince two cloves of garlic. Heat 2 tablespoons of oil in a wok and add the garlic and salt. Toss in the broccoli and stir fry until bright green, about 2-3 minutes. Add about 1/2 cup of water and cover to finish cooking by steaming about another 5 minutes. Once it is done, remove the broccoli from the wok and set aside.

Wash the collard greens, remove the stems, and cut the leaves into ribbons. Mince another 2 cloves of garlic. Heat up some oil in the cleaned wok and add the garlic and collard greens. Stir fry for a couple of minutes and then add a can of coconut milk and curry powder to taste (start with 2 teaspoons). Cook over medium-high heat for 8-10 minutes until the collard greens are done and the sauce is slightly thickened. Add the broccoli and toss. Remove from heat.

In large pot, boil salted water. Add the steamed chow mein to the boiling water and cook for 3 minutes. Drain and add to the curried coconut collards. Toss to mix and salt to taste. Serve hot.

**You can add chicken or pork to the dish by cutting it into bite-sized pieces and browning it in the hot oil before adding the garlic and collard greens.

Recipe adapted from  The Cooking of Joy


Posted on

July 13, 2016