2 tbsp coconut oil
500g baby yellow, orange and white carrots, scrubbed and trimmed, reserving ½ cup green carrot tops
400ml can vegan coconut milk
1 lemongrass stalk, cut into 5cm lengths and bruised
1 clove garlic, crushed
4 makrut lime leaves
Juice of 1 lime
1 tbsp shredded coconut
2 tbsp salted cashews, finely chopped
½ tsp chilli flakes
200g fresh rice noodles
Vegan kecap manis and mint leaves, to drizzle
1 long red chilli, thinly sliced
1 tbsp finely grated ginger
¼ cup rice wine vinegar
Juice of 1 lime
2 tbsp caster sugar
- Heat half the oil in a large wide saucepan over high heat. Add the carrots and cook, turning for 6 minutes, or until just starting to colour. Remove with a slotted spoon and set aside. Add the coconut milk, lemongrass, garlic, makrut lime leaves and lime juice to the pan, bring to a simmer, until the coconut milk splits. Return carrots to the pan, reduce heat to low, cover with a lid and cook for 15 minutes, or until carrots just tender.
- Meanwhile, to make the chilli vinegar, combine the chilli, ginger, vinegar, lime juice and sugar in a small saucepan over medium heat. Bring to a simmer; cook for 4 minutes, or until reduced and sticky. Take off the heat. Finely chop reserved carrot tops and stir through. Set aside.
- Combine the coconut, cashews and chilli flakes in a small frying pan over medium heat. Cook, stirring for 1-2 minutes, or until toasted. Take off the heat, add 1 tsp salt flakes and set aside.
- Heat the remaining oil in a large non-stick frying pan over high heat. Add the rice noodles and cook for 4 minutes each side or until crispy. Cut into 3cm pieces. Divide crispy rice noodles between plates. Spoon over the carrots and coconut sauce. Serve with chilli vinegar, toasted coconut mixture and drizzle with kecap manis and mint leaves.
Fresh noodles are available from Asian supermarkets and selected greengrocers in different sizes. If using dried, soak in cold water for 1 hour, then drain and pat dry.