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🍽️ Cabbage Rice Noodles in Red Coconut Curry Sauce

393 kcal · 30 min · 4 servings

Ingredients

• 400 g Napa Cabbage
• 1 Shallot
• 2 Garlic Cloves
• 1 tbsp Sesame Oil
• 0.5 tsp Chili Powder
• 0.5 tsp Turmeric
• 0.5 tsp Paprika Powder
• 0.5 tsp Five-Spice Mix
• 200 ml Coconut Milk
• 2 tbsp Lime Juice
• 100 ml Vegetable Broth
• Salt
• 40 g Bean Sprouts
• 250 g Rice Noodles

Instructions

1. 1. Remove the tough stems from the savoy cabbage and wash the leaves thoroughly. Drain the water. Tear the leaves into small, bite-sized pieces or cut them into thin strips.
2. 2. Peel the shallot and the garlic clove. Chop both ingredients very finely. Heat sesame oil in a pan and sauté the shallot and garlic mixture briefly.
3. 3. Add chili powder, turmeric, paprika powder, and five-spice powder (a spicy spice blend) to the pan. Stir everything briefly so the spices release their aroma.
4. 4. Deglaze the spices with coconut milk, lime juice, and vegetable broth. Stir well.
5. 5. Let the sauce simmer for about 5 minutes over low heat. Then season it to taste with salt.
6. 6. Add the prepared savoy cabbage pieces to the sauce. Let everything cook for another 5 to 7 minutes over low heat until the cabbage is tender.
7. 7. Stir the bean sprouts into the cabbage mixture. Let everything sit for another 1 to 2 minutes to allow the flavors to meld.
8. 8. Cook the rice noodles in a large pot with plenty of water, exactly according to the instructions on the package. Then drain the noodles.
9. 9. Portion the cooked rice noodles into bowls. Ladle the hot cabbage coconut curry mixture generously over the noodles and serve the dish.

Nutrition per serving

• kcal: 393
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 58 g