Green curry with udon noodles

Ingredients for 2 servings:

• 200 g udon noodles
• 400 ml coconut milk
• 3 tsp curry paste, green
• 1 carrot(s)
• 1 bell pepper(s)
• 1 small zucchini
• ½ head of Chinese cabbage
• 1 small piece(s) of ginger
• 1 clove(s) garlic
• 2 shallots
• n. B. oil, e.g. coconut oil
• 1 tsp vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

good for preparation

Cook the udon noodles. Chop the vegetables. Add the oil to the pan and sauté the ginger, garlic, and shallots over medium heat. Then add the remaining vegetables, except for the Chinese cabbage, to the pan. After 2 minutes, briefly fry the curry paste, then stir to combine. Add the Chinese cabbage and pour in the coconut milk. Season with the vegetable stock. Mix everything well, bring to a boil, and then simmer for another 10 minutes. Add the udon noodles to the pan and simmer for another 5 minutes. This dish is ideal for pre-cooking, as you can increase the quantity and it tastes just as good reheated.