Rice Noodles in Curry Sauce with Sprouts and Scallions

Ingredients

• 2 Muscari onions
• 1 bunch spring onions
• 2 limes
• 4 lime leaves
• 0.5 cucumber
• 400 g tuna fillet
• 1 tbsp Sesame oil
• 2 handful sprouts of choice (mung beans)
• herbs as desired
• 4 tbsp curry butter
• 2 tbsp Light soy sauce
• Salt
• Pepper
• 150 g rice noodles

Instructions

1. 1.

   Clean the spring onions and cut them diagonally into rings. Soak the rice noodles in plenty of cold water. Rinse the sprouts under cold water, drain well. Peel the cucumber and cut it into sticks. Peel the Muscari onions and slice into rings.

2. 2.

   Cut the fish fillet into thin strips, squeeze half a lime over it and marinate the fillet in the juice.

3. 3.

   Drain the noodles and cook them in plenty of salted water. Drain and let dry. Heat oil in a wok and briefly sauté the tuna fillets until translucent, then set aside on the side. Add curry butter to the wok and stir-fry the vegetables/herbs in batches, each for a short time. Arrange everything decoratively on pre-warmed plates, season with soy sauce, salt and pepper, and garnish with lime wedges before serving.