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Rice noodles with vegetables and coconut sauce recipe

Written on Thursday, July 14, 2016 | 5:45:00 AM



Serves : servings 

Preparation time : 30 minutes (plus frying and cooking time)

Ingredients : 
1)  300 g rice noodles
2)  4 tbsp peanut oil
3)  2 eggs
4)  100 g Savoy cabbage
5)  4 stems of Thai basil
6)  100 g soy sprouts
7)  1–2 tbsp red curry paste
8)  400 ml coconut milk
9)  100 ml vegetable stock
10)  1 tsp palm sugar, or brown sugar
11)  3 tbsp soy sauce

Preparation Method :
1) Soak the noodles in warm water for approx. 10 minutes, then drain in a sieve and divide into pieces approx. 10 cm long. Then tip them into boiling water, drain immediately again in a sieve and mix with 1 teaspoon of peanut oil.

2) Beat the eggs, and wash the Savoy cabbage and shred. Wash and shake the basil dry. Remove the leaves and shred finely. Rinse the soy sprouts and drain. Mix the cabbage, soy sprouts and basil in a bowl with the noodles.

3) Heat the remaining oil in a frying pan or wok, cook the curry paste for 2 minutes, then deglaze with the coconut milk and vegetable stock. Simmer for approx. 4 minutes without a lid, then remove from the heat. Stir the eggs into the sauce (no longer cooking) and season everything to taste with palm sugar and soy sauce. Arrange the noodle and vegetable mixture on plates, and pour the coconut sauce over.

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