Asian coconut curry vegetable pan

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 2 carrots
• 1 bunch of spring onions
• 1 small can of corn, drained
• 1 can coconut milk
• ½ cup cream or soy cream
• e.g. soy sauce
• e.g. curry powder
• Salt
• pepper
• some oil (e.g. chili oil)
• some vegetable broth, instant
• 1 pack of Chinese noodles
• some lemongrass
• 1 bell pepper(s), red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and tasty

Cook the Chinese noodles according to the package instructions until al dente. Trim or peel the vegetables. Slice the bell peppers and carrots into strips and slice the spring onions. Heat a little oil in a wok (or pan). Add the vegetables and season with salt, pepper, and a little vegetable stock. Sauté for about 5-7 minutes, until the vegetables are still firm to the bite. Then add the coconut milk and cream. Season with curry, lemongrass, soy sauce, and more salt and pepper, if desired. Then add the noodles, mix everything together, and simmer gently for about 3-5 minutes. Serve hot.