🍽️ Spicy Curry Noodles with Colorful Vegetables

Name: Spicy Curry Noodles with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 thin red bell peppers; 4 spring onions; 200 g Napa cabbage; 0.5 small cucumber (200 g); 1 handful bean sprouts; 1 chili pepper; 1 red onion; 2 garlic cloves; 25 g ginger root; 150 g corn (can; drained weight); 3 tbsp rapeseed oil; 2 tbsp green curry paste (5 g each); 1500 ml hot vegetable broth; 250 ml coconut milk; 2 tbsp soy sauce; pepper; chili powder; 500 g egg-free mie noodles; 3 limes; 1 handful herbs (e.g., cilantro, mint); salt

610 kcal · 30 min · 4 servings

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Ingredients

2 thin red bell peppers
4 spring onions
200 g Napa cabbage
0.5 small cucumber (200 g)
1 handful bean sprouts
1 chili pepper
1 red onion
2 garlic cloves
25 g ginger root
150 g corn (can; drained weight)
3 tbsp rapeseed oil
2 tbsp green curry paste (5 g each)
1500 ml hot vegetable broth
250 ml coconut milk
2 tbsp soy sauce
pepper
chili powder
500 g egg-free mie noodles
3 limes
1 handful herbs (e.g., cilantro, mint)
salt

Instructions

1. Thoroughly wash all the vegetables under running water.
2. Remove the seeds from the bell peppers and slice them into thin rings.
3. Slice the spring onions and Chinese cabbage into fine strips.
4. Dice the cucumber into small pieces.
5. Rinse the sprouts and let them drain well in a colander.
6. Cut the chili pepper in half lengthwise and remove the seeds.
7. Wash the deseeded chili and dice it finely.
8. Peel the onion, garlic, and ginger root.
9. Slice the onion into thin strips.
10. Finely dice the garlic and ginger.
11. Drain the can of corn and let it drip dry completely.
12. Heat some oil in a deep pan.
13. Sauté all the prepared vegetables together with the curry paste over high heat.
14. Stir constantly until the vegetables are al dente after 3 to 4 minutes.
15. Deglaze the pan with broth and coconut milk.
16. Season the sauce with soy sauce, pepper, and chili powder.
17. Bring the mixture to a boil.
18. Add the noodles to the pan.
19. Let everything simmer on low heat for 5 minutes.
20. Rinse the limes under hot water and dry them thoroughly.
21. Cut two limes in half and squeeze out the juice.
22. Quarter the remaining limes for garnish.
23. Wash the fresh herbs and shake off excess water.
24. Pick the herbs into small, manageable pieces.
25. Season the curry noodles with the freshly squeezed lime juice and a pinch of salt.
26. Divide the noodles onto the plates.
27. Garnish the dish with the herbs and lime wedges.

Nutrition per serving

kcal: 610
Protein: 20 g · Fett/Fat: 11 g · Carbs: 105 g