China Experiment

Ingredients for 2 servings:

• 1 small fennel
• ½ small Chinese cabbage
• 1 small onion(s)
• 2 garlic cloves
• 5 tbsp oil (sesame oil)
• 100 g crab
• 2 tsp curry paste, green
• 1 tsp ginger, grated fresh
• ½ can coconut milk
• salt and pepper
• 100 g Chinese egg noodles (Mie noodles)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chinese vegetable stir-fry with crab and coconut milk

Prepare the mie noodles according to the package instructions and set aside. Heat the sesame oil in a wok. Halve the onion, fennel, and Chinese cabbage and slice into strips. Finely slice the garlic. Sauté the onion, garlic, fennel, and Chinese cabbage one after the other in the sesame oil. Once the vegetables are lightly fried, add the ginger and green curry paste and sauté briefly. Season with salt and pepper. Then add the shrimp and mie noodles and mix everything together. Finally, pour over the coconut milk and heat again (do not boil). As the name suggests, preparing this dish was an experiment with everything in the fridge. We loved it!