Rice noodles with coconut curry vegetable sauce

Ingredients for 3 servings:

• 300 g noodles (rice noodles)
• 3 m.-large carrot(s)
• 1 red bell pepper(s)
• 6 broccoli florets
• some soy sauce
• 1 onion(s)
• 2 cloves garlic
• 1 can coconut milk
• Ginger powder
• curry powder
• Paprika powder, sweet

Instructions

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

Cook the rice noodles. Cook the broccoli florets. Sauté the finely chopped onions in a little oil, then add the sliced ​​carrots and finely chopped garlic and cook for about 5 minutes over medium heat. Add the sliced ​​bell peppers and cook for another 5 minutes. The peppers and carrots should be soft, with a slight bite. Deglaze the vegetables with soy sauce. Add coconut milk and seasonings to taste, not too sparingly, and simmer briefly until the coconut milk thickens. If desired, the vegetable sauce can be thickened with a little flour. Add the broccoli and stir again. Serve the rice noodles with the sauce.