Leftover sous vide meat, instant noodles, and coconut cream

Leftover sous vide meat, instant noodles, and coconut cream

I’m going to be busy over the next few weeks so I’m posting some recipes from weeknight meals. Leftover sous vide meat, instant noodles, and coconut cream can form the basis to quick and easy meals that probably have too many calories for anyone not wanting to gain weight.

Sous vide pork sirloin steak with limey spicy chilli noodles in coconut cream. The pork was cooked for 1 hour at 55 °C (131 °F) #yummylummy #foodphotography #foldio #hypop #sousvide #aussiefarms #pork
Sous vide pork sirloin steak with limey spicy chilli noodles in coconut cream. The pork was cooked for 1 hour at 55 °C (131 °F) #yummylummy #foodphotography #foldio #hypop #sousvide #aussiefarms #pork

The sous vide meat doesn’t have to be leftover, it can be freshly cooked, but for my meal planning workflow of cooking a bunch of meat on a Saturday afternoon and keeping it vacuum packed in the refrigerator, leftover makes sense. Likewise, the noodles don’t have to be the two-minute ‘instant’ variety. You could go to the trouble of boiling water and using udon noodles and cooking them for 8 minutes. The coconut cream though is a must. I mean coconut cream is just fantastic. It’s so rich and creamy and if you want to avoid dairy cream, coconut cream is amazing.

I’ve done this a few times now and each time it’s been a winner.

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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.

Recipe

Leftover sous vide meat, instant noodles, and coconut cream
Prep Time
10 mins
Total Time
10 mins
 
Leftover sous vide meat, instant noodles, and coconut cream. A generic recipe that can be used with any meat, any noodles, but you need the coconut cream.
Course: Main Course
Cuisine: Australian, Chinese, Fusion
Keyword: Australian Pork, Beef, Chicken, Coconut cream, Noodles, Sous vide
Servings: 1 Hungry adult sapien
Calories: 500 kcal
Author: Gary
Ingredients
Leftover sous vide meat
  • Beef, pork, or chicken
Noodles
  • Maggi noodles or whatever you like
Vegetables
  • Asparagus
  • Broccolini
  • Red onion
  • Spring onion
  • Fennel
  • Bird’s eye chillies
  • Green chillies
  • Tomatoes (fruit)
Other stuff
  • Coconut cream
  • Chilli flakes
  • Curry powder
  • Limes
Instructions
Leftover sous vide meat
  1. Remove from the vacuum bag
  2. Slice thinly
  3. Put your thinly sliced meat onto a plate or in a bowl
Making the noodles
  1. Thinly slice the vegetables and put into a glass or stainless steel bowl big enough to also hold the noodles and the sliced vegetables.
  2. Remove the noodles from the packet and put into the bowl.
  3. Open the flavour sachet and put the flavour stuff into the bowl along with a tablespoon of curry powder.
  4. Add some boiling water and allow the noodles and vegetables to cook.
  5. When the noodles are cooked through, drain off the flavoured water.
The final cooking bit
  1. In a frypan add the cooked noodles and vegetables.
  2. Turn the heat on and get the food moving.
  3. Add the coconut cream.
  4. As much as you need or want.
  5. Keep the food moving.
  6. Add in the chilli flakes and more curry powder.
  7. Simmer the coconut cream and keep the food moving while the coconut cream reduces and the developing sauce thickens.
  8. Turn off the heat when the sauce is to the desired consistency and add the meat and stir through.
  9. Quarter a lime and add the juice and stir it through.
Plating up bit
  1. Transfer the food to a bowl.
Blogging bit
  1. Shoot a photograph.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

Why are you so busy this week that this what we’re getting here on Yummy Lummy?

Just work stuff.

Can this be done without all the spicy things?

Sure, but in my opinion that would be pretty bland. I like the combination of chillies and curry.

Can you use coconut milk rather than cream?

Sure, but it might be a bit insipid. I mean surely you want a nice warm creamy sauce in your mouth.

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Final thoughts

  • Do you prefer instant noodles or some sort of fancy noodle food?
  • What’s your preferred meat for this sort of dish?
  • Do you use chopsticks when eating noodles?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

14 Responses

    1. I agree Lorraine. I try to resist the temptation to buy multiple tins when shopping. It’s so much easier to use when I know there is a tin in the shelf of shame.

  1. As usual, your dish looks amazing! I think my preferred meat for this kind of meal is chicken, but lots of varieties of proteins would work well here, based on the flavors you’ve provided.

  2. Not sure if I told you Gary (little off this subject apart from coconut cream) but I have found delicious vegan coconut milk/cream ice creams at Woolworths…drumsticks, ice creams similar to Splice and ice creams similar to Magnum – I mean they are certainly not as creamy but great I have options now. And ps have you tried biang biang (noodles)….so good. NQN had a recipe for them a few weeks’ ago and I know you follow her blog.

    1. Thanks Sue, I need to walk past Coles occasionally and step into Woolworths to look through the frozen treats 😃
      I haven’t tried the noodles from NQN, I do recall the post.

  3. Pork for me, I skip the noodles but I always use chopsticks when eating stir fry as I like the way they slow me down and they are very elegant. I always have creamed coconut in my cupboards (In your part of the world you’d need to keep it in the fridge), as you can use it to make coconut milk AND cream, add a little to spicy sauces to thicken them up etc.

    1. Thanks Emma, I’ve been surprised how good sous vide pork sirloin steak has been in this dish. I really like adding coconut cream to noodles and dishes like this.

  4. For me, I love instant noodles, or ramen as our American counterparts will say. Sure they might not be the healthiest of noodles but they taste good and make a good meal like you’ve shown. I like coconut cream, but if I have a bit too much of it, I react like how I would with normal dairy cream 😓

    Chopsticks for noodles all the way, except pasta 😆

    1. Thanks Mabel. I’d love to turn up to an Italian restaurant wearing a T-shirt that said Marco Polo was a thieve and a pair of chopsticks in my pocket 😂

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