John Myers
Asia Bolognese
The perfect asia bolognese recipe with a picture and simple step-by-step instructions.
- 2 Carrots
- 4 Spring onions fresh
- 10 g Fresh ginger
- 1 Red peppers
- 0,5 bunch Fresh coriander
- 1 tbsp Oil
- 250 g Ground beef
- 200 ml Coconut milk thin
- 100 ml Vegetable broth
- 1 tsp Food starch
- 1 tbsp Water
- 140 g Mie noodles
- 100 g Dried shii-take mushrooms
- 2 tsp Lime juice
- Soak the mushrooms in water for about 60 minutes. Pour off the soaking water and dispose of it. Wash the mushrooms under running water and clean.
- Peel the carrots and cut into small cubes. Clean the spring onions and cut rings. Peel the ginger and finely chop. Halve the peppers, remove the kernels, cut the halves into strips. Pluck the coriander leaves from the stalks and refrigerate. Finely chop the stalks.
- Heat the oil in a pan and fry the minced meat until it is crumbly and without color. Add the carrots, half of the onions, ginger, chili peppers and coriander stalks and fry for 5 minutes. Pour in the vegetable stock and coconut milk. Mix the starch with cold water and add. Bring everything to the boil and simmer covered for 10 minutes over a mild heat.
- In the meantime, cook the Mie noodles according to the instructions on the packet. Halve the mushrooms depending on the size and add to the sauce. Season with lime juice.
- Drain the pasta, mix with the sauce, sprinkle with spring onions and coriander leaves and serve.
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