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Hot Honey & Tamari Basa with Massaman Noodles, Rainbow Veg & Cashews
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
- 20g cashew nuts (Nuts)
- 1 handful of fresh coriander
- 40g creamed coconut
- 3 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.)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 1 pak choi
- 1 onion
- 1 pepper
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 basa fillets (Fish)
- 15ml hot honey (honey, chilli extract)
Nutritional Information
Calories: 620
Protein: 36g
Carbs: 64g
Fat: 26g
Ingredients
- 20g cashew nuts (use half) (Nuts)
- 40g creamed coconut (use half)
- 1 basa fillet (Fish)
- 1 handful of fresh coriander (use half)
- 1 pak choi (use half)
- 1 unwaxed lime (use half)
- 3 tbsp massaman curry paste (use half) (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.)
- 1 pepper (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 624
Protein: 37g
Carbs: 64g
Fat: 26g
Hot Honey & Tamari Basa with Massaman Noodles, Rainbow Veg & Cashews
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.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a small baking dish, a sieve, small bowl, a measuring jug & a grater
Roast the basa
- Zest and halve the lime. In the small bowl, combine the tamari, hot honey and lime zest
- Pat the basa dry with kitchen paper, then place into the small baking dish. Season with salt and pepper. Pour over the honey tamari marinade and roast for 10 mins, until cooked through
Boil the noodles
- Thinly slice the pepper. Roughly dice the onion. Cut the pak choi into bite-sized pieces
- Add the noodles to the saucepan 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 large saucepan with 2 tsp 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 and 200ml water (100ml for 1 person). Stir until dissolved and simmer for 3-4 mins, until reduced slightly
Finish & plate up
- Roughly chop the coriander
- Add the cooked noodles and the juice from half the lime to the sauce. 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
- Share the massaman noodles between bowls, topped with the basa. Spoon over any remaining sauce from the dish. Scatter over the coriander and cashews. Garnish with the remaining lime, cut into wedges
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