Curry noodles

Ingredients for 4 servings:

• 2 stalks lemongrass, fresh
• 3 cloves garlic
• 1 piece(s) ginger, approx. 4 cm
• 1 bunch of spring onions
• 1 tsp sambal oelek
• ½ tsp turmeric
• 2 tsp coriander, ground
• Salt
• 250 g chicken breast fillet(s)
• 3 tbsp oil (coconut oil)
• 400 ml coconut milk, unsweetened
• 250 g soy sprouts
• 250 g noodles (mie noodles)
• 3 tbsp soy sauce, sweet (Ketjap manis)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

from Indonesia

Chop the thick, lower parts of the lemongrass stems. Peel and chop the garlic. Peel the ginger, slice it, and then finely dice it. Clean, wash, and finely slice the spring onions. Mix all of these prepared ingredients with sambal oelek, turmeric, coriander, and salt to form a thick paste. Wash the chicken, pat dry, and cut into approximately 1.5 cm cubes. Heat the oil in a wok. Stir-fry the spice paste for 2-3 minutes. Fry the meat in batches over high heat for 5-10 minutes, stirring occasionally. Deglaze with coconut milk and let the sauce thicken slightly. Reduce the heat to low and let the dish simmer, covered, for another 3-5 minutes. Blanch the bean sprouts in boiling water. Cook the noodles in boiling, salted water according to the instructions, but first pull them apart. Drain and rinse with cold water. Add the bean sprouts to the wok and simmer for about 2 minutes. Then mix in the prepared noodles and ketjap manis. Serve hot.