Rice noodles with curry sauce

Name: Rice noodles with curry sauce
Total time: 1 h
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

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Cooking time: 1 h

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.

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

Author

Cookinero

Total Reviews: 0

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