Glass noodle soup

Ingredients for 1 servings:

• 50 g sugar snap peas
• 30 g mung bean sprouts
• 20 g glass noodles, fine
• 2 tsp vegetable broth, granulated
• 1 ½ tsp curry paste, yellow
• 100 ml coconut milk
• 1 tbsp peanuts, salted

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes

to go

Slice the snow peas crosswise into thin strips. Cut the mung bean sprouts into 2 cm long pieces. Use scissors to cut the glass noodles into 3 cm long pieces. Place the broth and curry paste in a heat-resistant, sealable 500 ml jar. Pour in the coconut milk and mix everything together. Add the noodles, snow peas, and sprouts. To prepare, pour 350 ml of boiling water into the jar. Let stand for 5 minutes. Stir with a tablespoon just before serving. Serve with salted peanuts.