Caribbean Vegetable Stir-fry with Coconut Noodles

Name: Caribbean Vegetable Stir-fry with Coconut Noodles
Prep time: 50 min
Total time: 50 min
Yield: Serves 4–6
Cuisine: Jamaica
Ingredients: ½ tbsp minced fresh root ginger; 1 red sweet pepper, julienned; 110 g/4 oz white or green cabbage, chopped; 110 g/4 oz white or green cabbage, chopped; ½ cup chopped cashew nuts; 1 tbsp chilli oil; 225 ml/1 cup coconut milk; 1 garlic clove, chopped; 2–4 tbsp oil, for frying; 450 g/1 lb Hokkien, Ramen or any Chinese noodles; 450 g/1 lb Hokkien, Ramen or any Chinese noodles; 450 g/1 lb Hokkien, Ramen or any Chinese noodles; 1 onion, cut into 8 wedges, layers separated; 2 carrots, julienned; 175 g/6 oz green beans, topped, tailed and halved; 225 g/8 oz peeled and de-seeded pumpkin, cut into 1-cm/½-inch cubes

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
50 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

The strategy for stir-frying is to cut the vegetables into similar, bite-sized pieces, to cook them in the right order (hardest first, as these will take longest to cook) and to keep the heat hot and the pieces moving in the wok. Try to time the noodles so they don’t have to sit around for too long.

Ingredients

450 g/1 lb Hokkien, Ramen or any Chinese noodles
2–4

Americas
Jamaica
Main course
Vegan
Noodles
Caribbean

Method

Boil the noodles in a pan of salted, boiling water according to the instructions. (Keep warm.)
Heat 2 tbsp of cooking oil in a wok. When it is really hot, carefully drop in the pumpkin and then the plantain cubes. Stir-fry carefully until tender (it takes a few in minutes and you need to give it constant attention) and then push them to the side.
Then