Green wok vegetable curry with egg noodles
very easy
30 mins
30 mins
Ingredients
- 2 TABLESPOONS hulled sesame seed
- 500 g green beans
- 500 g Broccoli
- 200 g Pak-Choi
- 2 Garlic cloves
- 1 piece(s) (approx. 1 cm) Ginger Root
- 250 g Instant Egg Pie Noodles
- 7-10 Tbsp Salt
- 3-4 Tbsp Oil
- 3-4 coated Tsp Sambal Oelek
- 2 TEASPOONS green curry paste
- 1 can(s) (425 ml) creamy coconut milk
- 50 ml Lime juice
- 4-5 Tbsp Soy sauce
- 7-10 Tbsp Pepper
- 1 collar Coriander green
- 1-2 TABLESPOONS Sesame Oil
- 7-10 Tbsp Slices of lime
Directions
- 1
Roast the sesame seeds in a pan without fat, turning until golden, and remove. Clean and wash the beans and cut them in half or in thirds, depending on their length. Clean and wash the broccoli, cut the florets from the stems. Clean, wash and cut the leaves into wide strips. Peel garlic and chop finely. Peel ginger and grate finely
- 2
Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench briefly and drain. Heat the oil in a wok, fry the beans and broccoli for 4-5 minutes while turning. After 3-4 minutes, add the pak choi, garlic and ginger. Add Sambal Oelek, curry paste and mix in. With coconut milk, lime juice
- 3
Bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. In the meantime wash the coriander, shake dry and pluck the leaves from the stalks. Mix the pasta with the vegetables, heat up briefly. Add the coriander and season with sesame oil. Serve sprinkled with sesame seeds. Garnish with slices of lime
Nutrition Facts
560 kcal
42 g
32 g
19 g
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