Asian noodles in coriander sauce

Ingredients for 1 servings:

• 50 g ribbon noodles, Asian or similar
• 100 g vegetables of your choice, fresh or frozen
• 160 ml coconut milk (10% fat)
• 1 tbsp oil
• 1 pinch of galangal
• 1 pinch of ginger
• e.g. basil
• 1 tsp spice paste (coriander paste)
• e.g. salt and pepper
• possibly chicken or tofu
• possibly chili
• possibly spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-fat, fast, gentle on the stomach, low in fructose

First, heat the oil in a pan or wok and lightly fry the mixed vegetables (e.g., sprouts, mung bean sprouts, snow peas, bell peppers, broccoli, water chestnuts, etc.). Depending on your taste, you can thinly slice or strip some chicken or tofu and fry it with the mixture. Then deglaze the vegetables with the coconut milk. Pour in a little water (about 200 ml, depending on the desired consistency and tenderness). Season with ginger powder, galangal, salt, and pepper, and bring to a boil briefly. Prepare the noodles according to the package instructions. Meanwhile, let the vegetables marinate on the warm plate, but do not allow them to cook any further. Before serving, add basil (Thai or regular) and coriander paste. The basil, coriander, and coconut milk give the dish a pleasantly sweet flavor, making it very light and easy on the stomach. If you like it a bit spicier, you can add some chili or spring onions.