Ingredients

• Noodles: 200g Kosher for Passover noodles (sweet potato, rice noodles, or tapioca-based)

• Corn Sauce Base: 2 cups frozen sweet corn kernels (thawed, not canned)

• Cream Base: 1 can (400ml) coconut milk or coconut cream

• Cooking Fat: 2 tbsp olive oil or coconut oil

• Aromatics: 3 cloves garlic, minced + 1 tbsp grated fresh ginger

• Seasoning & Sweetener: 1 tbsp soy sauce (or Passover kosher soy alternative), 1 tbsp maple syrup or silan, 1 tsp curry powder or turmeric, salt, and black pepper to taste

• Garnish: Fresh cilantro, sliced green onions, and chili flakes

Method

1. 01

   Prepare Noodles: Cook the Passover-approved noodles according to package instructions. Drain and set aside.

2. 02

   Blend Corn Base: In a blender, combine 1 cup of sweet corn with half of the coconut milk. Blend until smooth and creamy. Reserve the remaining 1 cup of whole corn kernels.

3. 03

   Sauté Aromatics: In a deep pan or wok, heat oil. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add the whole corn kernels and cook for 2-3 minutes until lightly charred.

4. 04

   Simmer Sauce: Pour in the blended corn mixture, remaining coconut milk, soy sauce, maple syrup, curry powder, salt, and pepper. Bring to a gentle simmer for 3-4 minutes until rich and velvety.

5. 05

   Combine & Serve: Toss the cooked noodles directly into the corn-coconut sauce. Garnish with chopped green onions, fresh cilantro, and chili flakes.