Asian curry fried noodles

Ingredients for 2 servings:

• 2 plates of Mie noodles
• 1 small onion(s)
• ½ stalk(s) leek
• 1 small bell pepper(s)
• 150 g mushrooms
• 2 carrots
• 1 small chili pepper(s), fresh
• ½ jar mung bean sprouts, drained
• 2 tbsp oil, e.g. sunflower oil
• n. B. Salt and pepper, freshly ground
• e.g. paprika powder
• 4 tsp curry paste of your choice
• 5 tbsp coconut cream
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the mie noodles according to the package instructions and drain. Wash or trim the vegetables. Slice the onion into half rings and half the leek into rings. Deseed and dice the bell pepper. Slice the mushrooms and dice or wedge the carrots into cubes. Finely chop the chili pepper. Sauté the vegetables and drained mung bean sprouts in a little oil in a pan or wok and season with salt, freshly ground pepper, and paprika. Add the drained noodles and fry briefly. Then distribute the curry paste evenly and stir in (if you don’t like it too spicy, use less paste first). Finally, add the coconut cream and soy sauce. Stir everything thoroughly and heat a little longer – done! It shouldn’t be too runny, but rather creamy. The vegetables can, of course, be varied according to taste.