Thai-Style Noodles with Vegetables

Ingredients

• 350 g Mie noodles
• 250 g shiitake mushrooms
• 2 red bell peppers
• 1 bunch spring onions
• 3 stalks Thai basil
• 200 ml coconut milk
• 1 tsp fish sauce
• 1 tbsp Vegetable oil
• Salt
• Pepper
• 1 red chili pepper
• 1 Garlic clove
• 1 piece galangal (2 cm, peeled)
• 1 pinch grated kaffir lime zest
• 1 tsp shrimp paste

Instructions

1. 1.

   Crush all ingredients for the curry paste in a mortar.

2. 2.

   Cook the noodles in plenty of boiling salted water according to package instructions until al dente.

3. 3.

   Clean and slice the mushrooms. Wash, trim, halve, seed, peel the white skin from the bell peppers, and cut into strips. Trim the spring onions, slice lengthwise, and cut into ~3 cm pieces.

4. 4.

   Sauté the vegetables in vegetable oil, stir in the curry paste, pour in coconut milk, and simmer for 3-5 minutes. Tear Thai basil leaves off the stems, mix in, season with salt and pepper, adding a little water if needed.

5. 5.

   Drain the noodles, let them dry, serve in bowls, top with the vegetables, and serve hot.