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Light Asian noodle stir-fry with coconut milk

updated

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Ingredients for 3 servings:

  • 250 g mie noodles
  • 7 broccoli florets, frozen
  • 4 carrots
  • 1 tbsp, heaped clarified butter
  • 1 can coconut milk
  • 1 jar vegetable stock, 400 ml
  • ½ jar gravy, 400 ml
  • 2 tbsp teriyaki sauce
  • 1 tsp honey
  • some curry powder
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, quick

Briefly blanch the broccoli florets in salted water. Grate the carrots and sauté them in clarified butter. Add the finely chopped broccoli and sprinkle with curry powder. Continue sautéing briefly. Add the coconut milk, vegetable stock, teriyaki sauce, salt, pepper, honey, and mie noodles. Simmer with the lid on for 10-15 minutes. Once the liquid is absorbed, gradually add the pan juices and reduce until reduced to the desired consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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