Egg Noodles with Vegetables in Coconut Sauce
Egg noodles with vegetables in coconut sauce is a recipe featuring fresh ingredients from the dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Chinese egg noodles
- 150 g sugar snap peas
- 4 Carrots
- 2 red bell pepper halves
- 2 shallots
- 1 tsp green curry paste (from the Asian shop)
- 1 can coconut milk
- 2 sprigs marjoram
- 2 tbsp sesame oil
- salt and pepper to taste
Instructions
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1.
Cook noodles according to package instructions until al dente, rinse under cold water, drain well. Trim sugar snap peas, cut ends off. Peel carrots, wash, slice into rounds; halve bell peppers, remove seeds, wash, cut into strips.
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2.
Heat sesame oil in a wok. Peel and finely chop shallots, sauté briefly in oil. Add curry paste and stir for 2 minutes, then add vegetables and cook while stirring constantly for 5 minutes. Break off marjoram leaves, finely chop them.
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3.
Pour coconut milk over the vegetables, let it simmer slightly, add noodles to the wok, mix well and cook for another 3 minutes. Before serving fold in marjoram, season with salt and pepper.
