The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Massaman Curried Noodles with Soy Honey Basa
Oozes of brown rice noodles and tossed through a creamy and decadent Thai-style curry sauce, infused with fragrant massaman paste. They are topped by responsibly-sourced basa, coated in a sweet 'n salty honey and soy marinade, and roasted till sticky and buttery. Crunchy cashews, fresh-cut coriander and lashings of lime complete the feast.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 80g creamed coconut
- 6 tbsp massaman curry paste (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 4 x basa fillets (Fish)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 pak choi
- 2 onion
- 2 pepper
- 30g cashew nuts (Nuts)
Nutritional Information
Calories: 588
Protein: 36g
Carbs: 62g
Fat: 23g
Massaman Curried Noodles with Soy Honey Basa
Oozes of brown rice noodles and tossed through a creamy and decadent Thai-style curry sauce, infused with fragrant massaman paste. They are topped by responsibly-sourced basa, coated in a sweet 'n salty honey and soy marinade, and roasted till sticky and buttery. Crunchy cashews, fresh-cut coriander and lashings of lime complete the feast.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a small bowl, a large baking dish, another large saucepan, a grater, a sieve & a measuring jug
Roast the fish
- Zest and halve the lime. In the small bowl, combine the honey, lime zest and half the tamari
- Pat the basa dry with kitchen paper, then place into the large baking dish. Season with salt and pepper
- Pour over the honey soy marinade, then roast for 10 mins, until cooked through
Boil the noodles
- Thinly slice the peppers. Roughly dice the onions. Cut the pak choi into bite-sized pieces
- Add the noodles to the pan of boiling water, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Simmer the sauce
- Heat the other large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the pak choi and massaman paste and cook for another 1-2 mins, then add the creamed coconut, remaining tamari and 400ml water. Stir until dissolved and simmer for 3-4 mins, until reduced slightly
- Meanwhile, roughly chop the coriander
Finish & plate up
- Add the cooked noodles and the juice from half the lime to the massaman pan. Simmer for 1 min, until hot, then remove from the heat. Season to taste
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the noodles into bowls, topped with the basa, spooning over any remaining sauce from the baking dish. Scatter over the coriander and cashews. Garnish with the remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.