Green wok vegetables with egg noodles

Name: Green wok vegetables with egg noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (250 g) Instant mini-noodles; 7-10 Tbsp Salt; 500 g green beans; 500 g Broccoli; 200 g Pak Choi (alternatively chard); 2 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger; 2 TABLESPOONS Sesame; 2 TABLESPOONS Oil; 2 TEASPOONS Curry paste or curry powder (e.g. green); 1 tin(s) (400 g) Coconut milk (unsweetened); 5 TABLESPOONS Lime juice; 4-5 Tbsp Soy sauce; 7-10 Tbsp Pepper; 1 collar Coriander; 2 TABLESPOONS Sesame Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (250 g) Instant mini-noodles
7-10 Tbsp Salt
500 g green beans
500 g Broccoli
200 g Pak Choi (alternatively chard)
2 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger
2 TABLESPOONS Sesame
2 TABLESPOONS Oil
2 TEASPOONS Curry paste or curry powder (e.g. green)
1 tin(s) (400 g) Coconut milk (unsweetened)
5 TABLESPOONS Lime juice
4-5 Tbsp Soy sauce
7-10 Tbsp Pepper
1 collar Coriander
2 TABLESPOONS Sesame Oil

Directions

1
Prepare the pasta in salted water according to the package instructions. Drain and let drain.
2
In the meantime clean, wash and halve the beans. Clean, wash and cut the broccoli florets from the stems. Peel and chop the stems. Clean, wash and cut Pak Choi into strips. Peel and chop garlic and ginger.
3
Roast the sesame seeds in a hot wok or large pan without fat until golden brown, remove. Heat the oil in the wok. Stir-fry the beans and broccoli for about 3 minutes. Add Pak Choi and continue frying for about 3 minutes.
4
Stir in curry paste. Pour in coconut milk, lime juice and soy sauce. Mix the noodles with the vegetables (see tip). Bring everything to the boil and simmer for about 2 minutes. Season to taste with salt and pepper.
5
Wash the coriander, remove the leaves and mix into the curry. Season to taste with sesame oil. Serve sprinkled with sesame seeds.