Rice Noodles with Savoy Cabbage and Red Coconut Curry

Ingredients

• 400 g savoy cabbage
• 1 Shallot
• 2 Garlic cloves
• 1 EL sesame oil
• 0.5 TL chili powder
• 0.5 TL turmeric
• 0.5 TL paprika powder
• 0.5 TL five-spice mix
• 200 ml coconut milk
• 2 EL lime juice
• 100 ml Vegetable broth
• Salt
• 40 g soy sprouts
• 250 g rice noodles

Instructions

1. 1.

   Clean, rinse, and pat dry the savoy cabbage; tear into bite‑sized pieces or slice into strips.

2. 2.

   Peel and finely chop the shallot and garlic. Sauté in sesame oil, then add chili powder, turmeric, paprika, and five‑spice mix; cook briefly before adding coconut milk, lime juice, and vegetable broth. Simmer gently for about 5 minutes, season with salt, add the cabbage, and simmer another 5–7 minutes.

3. 3.

   Stir in the soy sprouts and let everything continue to cook for 1–2 more minutes. Cook the rice noodles in plenty of water according to package instructions. Drain, divide into serving bowls, and top with the cabbage in coconut sauce.