Asian rice noodles – Bahmi Mapa

Ingredients for 2 servings:

• 250 g rice noodles or mie noodles
• 3 shallots or small onions
• 2 tbsp nut oil
• 1 tbsp cane sugar
• 1 tbsp tahini or similar
• 1 tbsp soy sauce
• 200 ml coconut milk
• 150 g cherry tomatoes, approx. 10 pieces
• 1 tbsp curry powder
• 1 handful of basil leaves
• Tabasco or hot chili sauce
• Ginger
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Peel the shallots and quarter them lengthwise. Wash and quarter the tomatoes. Wash and roughly chop the basil. Cook the rice noodles in boiling salted water, then drain. Heat the nut oil in a pan. Add the shallots, coat with brown sugar, and stir in the sesame paste. Pour in a little coconut milk and let it reduce. Reduce the heat. Add the soy sauce and curry powder. Add the cherry tomatoes to the sauce. Pour in the remaining coconut milk and let everything simmer gently. Season the sauce with ginger, salt, and Tabasco. Finally, sprinkle the chopped basil over the sauce. Add the cooked noodles or arrange portions on plates and spoon the sauce on top.