Broccoli and mushroom curry with mie noodles

Ingredients for 4 servings:

• 1 small onion(s)
• 1 head of broccoli
• 500 g mushrooms
• 130 g Mie noodles, approx. (2 blocks from a 400 g package)
• 1 can chickpeas (400 g)
• 1 can coconut milk (400 ml)
• some soy sauce
• some curry paste, yellow
• some garlic oil
• some sunflower oil
• some lemon juice

Instructions

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

simple and vegetarian

Chop the onion, broccoli, and mushrooms into small pieces. Heat a little garlic oil and sunflower oil in a large non-stick pan. Sauté the onions and add the mushrooms. Season the mushrooms and onions with salt. Meanwhile, cook the broccoli in salted water for 5 minutes. (I use water that I’ve heated in a kettle.) Drain the broccoli or cook it a little longer if desired. Prepare the mie noodles according to the package instructions. Add the broccoli, noodles, and chickpeas to the large pan with the mushrooms and onions and mix. In a separate bowl, season the coconut milk with soy sauce, lemon juice, and curry to make a sauce and add it to the pan. Mix everything well and season again to taste, adding more seasoning if necessary. The noodles are very long and take a while to mix. If you want them shorter, you can of course mash the blocks with your hands before cooking; this will make them shorter.