Rice noodles with curry sauce

Ingredients

• 150 g rice noodles
• 1 small onion
• 400 g broccoli
• 2 medium carrots
• 1 st. l. vegetable oil
• 150 g red cabbage
• sesame seeds
• lime juice
• basil leaves
• 450 ml of coconut milk
• 2 shallots (or 2 small onions)
• 3 cm fresh ginger root
• 1 chili pepper
• 2 tbsp. l. red curry paste
• 3 Art. l. Sahara
• 2 tbsp. l. fish sauce
• 2 tbsp. l. soy sauce
• 1 st. l. vegetable oil

Cooking

Step 1

Soak the noodles in a bowl of cold water and let sit for 20 minutes. Then rinse with cold water.

Step 2

Clean the shallot and finely chop. Peel and grate the ginger. Cut the chili pepper in half, remove the seeds and chop finely. Heat up the oil in a saucepan. Add shallots, chili and ginger and sauté for 3-5 minutes, until fragrant. Add curry paste and cook, stirring, 1 minute. Pour in coconut milk, fish and soy sauce, add sugar. Simmer for 15 minutes until the sauce thickens a little.

Step 3

Finely chop red cabbage. Break the broccoli into small florets. Cut carrots into thin strips. Peel the onion and cut into feathers.

Step 4

Heat oil in a wok over high heat. Add onions, carrots and broccoli. Roast for 5 minutes, broccoli should remain bright green. Add noodles and stir in vegetables. Pour in the sauce and heat for 2-3 minutes.

Step 5

Divide the noodles among bowls, top with red cabbage and sprinkle with sesame seeds. Drizzle with lime juice and garnish with basil leaves.