If you’re in search of a quick and nutritious Nordic recipe, you’ve come to the right place. This delightful one-pot dish combines edamame beans, fresh broccoli, and noodles in a luscious coconut green curry sauce—all ready in just 30 minutes!
See also: My favorite vegetarian recipes
In recent years, the environmental discourse in Nordic countries has intensified, pushing many households—including mine—to rethink dietary habits. We’ve gradually shifted from a meat-centered diet toward more vegetarian options.
The recipe I’m sharing here embodies this transition, becoming a staple in our busy kitchen. Its ease of preparation and health benefits make it an ideal choice for me and my family.
Servings: 2 people
Ingredients
- 200 g noodles
- 1 tbsp green curry paste
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1/2 broccoli
- 1/2 pointed cabbage (finely shredded)
- 2 large carrots (julienne)
- 2 dl edamame beans (shelled)
- 4 dl vegetable stock
- 1 can coconut milk
- 1 tbsp soy sauce
Topping
- lime juice (freshly squeezed)
- fresh cilantro
- shredded coconut (unsweetened)
- salted peanuts
Instructions
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Start by precooking the noodles in lightly salted water, removing them 2 minutes before they are fully cooked.
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Meanwhile, dice the onion and mince the garlic. In a hot frying pan with oil, sauté the onions, garlic, and green curry paste for a couple of minutes, allowing the flavors to bloom.
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Prepare the carrots by slicing them into julienne strips. Rinse and cut the broccoli into bite-sized florets, and finely shred the cabbage. Add these vegetables to the frying pan and sauté for an additional five minutes.
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Now, introduce the shelled edamame beans, coconut milk, vegetable stock, soy sauce, and the precooked noodles into the mixture. Season with salt and pepper to taste, and let everything simmer for about five minutes.
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Serve the dish topped with a drizzle of freshly squeezed lime juice, a sprinkle of fresh cilantro, and some salted peanuts for added crunch.
