One-Pot Asian Noodles in the Air Fryer
Creamy Mie noodles cook directly in coconut red-curry sauce with broccoli, red pepper, and carrot for a quick vegetarian air-fryer dinner.
Dry Mie noodles absorb the coconut milk and vegetable broth as they cook, thickening the red-curry sauce without a separate pot. Small, evenly cut vegetables and repeated stirring keep the noodles saucy while the broccoli, pepper, and carrot retain some bite.
Instructions
- 1
Cut the broccoli into small florets, the red pepper into small pieces, and the carrot into thin slices so they cook in the same time.
- 2
In a solid, leakproof air-fryer basket or a fitted oven-safe dish, whisk together the coconut milk, vegetable broth, and red curry paste until smooth.
- 3
Fold in the dry Mie noodles and all the vegetables, pressing the noodles into the liquid. Air-fry at 170°C (338°F) for about 15 minutes, stirring thoroughly several times during cooking.
15 min
- 4
Check that the noodles are tender and the vegetables remain lightly crisp. Divide between two bowls and garnish with the chopped peanuts.
Ago's Notes
- Use only a solid, leakproof air-fryer cooking basket or an oven-safe dish that fits inside the appliance. Never pour the liquid into a perforated basket where it can reach the heating system.
- Add the Mie noodles dry and press them beneath the liquid. Stir thoroughly several times during cooking so the exposed strands do not dry out and the vegetables cook evenly.
- Air-fryer models and noodle thicknesses vary. Check near the end; if the noodles are still firm or the sauce is drying too quickly, add a small splash of hot broth and cook a little longer.
- Red curry paste varies in heat and composition. Use less for a milder dish and check the label: some brands contain shrimp or fish. Mie noodles may contain egg, so choose labelled vegetarian products if required.
- Zucchini, mushrooms, spring onions, or sugar snap peas can replace part of the vegetables. Keep the pieces small enough to cook in the short air-fryer time.
- Refrigerate cooled leftovers airtight for 2–3 days. Reheat until steaming, loosening the sauce with a little broth. Freezing is not recommended because the noodles and vegetables soften.
Scatter over the peanuts only at serving time so they stay crisp against the creamy coconut-curry noodles.
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