in Recipes

Asian quick noodle stir-fry

updated

Spread the love

Ingredients for 2 servings:

  • 2 portions of vegetables of your choice (e.g. peppers, leeks, onions)
  • 200 ml coconut milk
  • 200 ml vegetable stock
  • 100 g shrimp(s), ready to cook
  • ½ tbsp curry paste
  • 130 g Chinese egg noodles (Mie noodles)
  • 1 tsp curry powder
  • ½ tbsp soy sauce
  • Oil for frying

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 17 minutes

Chop the vegetables and fry in oil until well browned, then set aside. Chop the shrimp. Sauté the curry paste and deglaze with coconut milk, soy sauce, and broth. Add the noodles and shrimp. Simmer until the noodles are tender. This will take about 10 minutes. Season with curry powder, stir in the vegetables, and bring back to a boil briefly.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Avocado-feta cream

Chickpea curry with vegetables