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🍝 Thai-style noodles with colorful vegetables

578 kcal · 30 min · 4 servings

Ingredients

• 400 g Mie noodles
• 250 g Shiitake mushrooms
• 2 red bell peppers
• 4 spring onions
• 1 tbsp vegetable oil
• 1 tbsp green Thai curry paste (Asian market)
• 250 ml coconut milk
• 3 sprigs Thai basil
• 2 tsp fish sauce
• salt
• pepper

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the noodles in this salted water until they are al dente (firm to the bite). Follow the instructions on the package.
3. 3. Wash the mushrooms and slice them thinly.
4. 4. Wash the bell peppers thoroughly.
5. 5. Remove the stems and the inside of the bell peppers, including the white membranes.
6. 6. Cut the deseeded bell peppers into thin strips.
7. 7. Slice the spring onions lengthwise into thin strips.
8. 8. Cut these strips into pieces about 3 centimeters long.
9. 9. Heat vegetable oil in a large pan or wok.
10. 10. Add the prepared vegetables to the hot pan and sauté them briefly.
11. 11. Stir the curry paste into the vegetables.
12. 12. Pour in the coconut milk.
13. 13. Let the sauce simmer gently for 3 to 5 minutes.
14. 14. Pluck the leaves of the Thai basil from the stems.
15. 15. Fold the leaves into the sauce.
16. 16. Season the sauce with fish sauce, salt, and black pepper to taste.
17. 17. If the sauce is too thick, add a little water.
18. 18. Drain the cooked noodles and let them drain well.
19. 19. Portion the noodles into individual bowls.
20. 20. Distribute the warm vegetables with sauce over the noodles.
21. 21. Serve the dish immediately while it is still hot.

Nutrition per serving

• kcal: 578
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 85 g