curry noodles

Ingredients for 4 servings:

• 1 bunch of spring onions
• 3 cloves garlic
• 1 fresh ginger (4cm)
• 2 stalks lemongrass, fresh
• 1 tsp sambal oelek
• ½ tsp turmeric (Turmeric powder)
• 2 tsp coriander, ground
• some salt
• 350 g chicken breasts
• 2 tbsp oil (coconut oil)
• 400 ml coconut milk, unsweetened
• 250 g soybean sprouts
• 250 g Chinese egg noodles (Mie)
• 2 tbsp soy sauce, sweet
• 1 small zucchini
• 1 bell pepper(s)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

spicy (Indonesian) with peppers and zucchini, very tasty

Clean and wash the spring onions and cut into small rings. Peel and crush the garlic. Peel the ginger and cut into tiny cubes. Finely chop the thick lower parts of the lemongrass stalks. Mix all ingredients with sambal oelek, turmeric, coriander, and salt to form a thick paste. Wash the chicken breast fillet, pat dry, and cut into small cubes. Wash, deseed, and finely chop the bell peppers. Wash, peel, and cut the zucchini into rings (quarter them if necessary). Heat oil in a wok and stir-fry the spice paste for 2-3 minutes. Gradually add the meat, stirring constantly, over high heat for 5-10 minutes. Deglaze with coconut milk, then let the sauce thicken slightly. Cover and simmer over low heat for 3-5 minutes. Meanwhile, add boiling water to the soybean sprouts. Bring a pot of salted water to a boil. Add the noodles to the boiling water. Pull the nests apart and cook according to the package instructions. Drain and rinse with cold water. Stir the bell pepper pieces, zucchini, and soybean sprouts into the wok and simmer for 2 minutes. Finally, stir in the cooked noodles and soy sauce. Serve hot or cold.