John Myers
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Wok Noodles with Vegetable Curry
The perfect wok noodles with vegetable curry recipe with a picture and simple step-by-step instructions.
My recipe for vegetable curry: *)
- 250 ml Water
- 1 tsp Salt
- Remaining vegetable curry / for 2 people / see my recipe: *)
- 2 Basil tips for garnish
Vegetable curry: (For 4 people!)
- 300 g Cauliflower
- 300 g Carrots
- 1 Red bell pepper approx. 200 g
- 100 g Brown mushrooms
- 1 Onion approx. 100 g
- 2 Spring onions approx. 50 g
- 2 tbsp Sunflower oil
- 1 tbsp Mild curry powder
- 400 ml Chicken broth (2 teaspoons instant broth)
- 250 ml Coconut milk (here: tetrapack)
- 1 tbsp Sweet soy sauce
- 1 tsp Brown sugar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Wok noodles with vegetable curry:
- Let wok noodles cook / steep in 250 ml hot salted water (1 teaspoon salt) for about 5 – 6 minutes and drain through a fine kitchen sieve. Pour the vegetable curry with the wok noodles into the wok and heat. Stir frequently. Serve wok noodles with vegetable curry, garnished with a basil tip.
Vegetable curry: *)
- Clean the cauliflower and cut into small florets. Peel the carrots with the peeler, cut in half lengthways and cut diagonally into small pieces. Clean and wash the peppers and cut into small diamonds. Remove the stems from the mushrooms, clean / brush, cut in half and cut into slices. Peel and halve the onion and cut into wedges. Clean and wash the spring onions and cut into rings. Heat sunflower oil (2 tbsp) in a wok, add the vegetables (cauliflower florets, carrot pieces, bell pepper, mushroom slices, onion wedges and spring onion rings) and stir-fry vigorously. Sprinkle with mild curry powder (1 tbsp) and fry everything briefly. Deglaze / pour off with the chicken broth (400 ml) and coconut milk (250 ml) and let everything simmer / boil with the lid on for about 10 – 12 minutes. Remove the lid, season with sweet soy sauce (1 tbsp), brown sugar (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and simmer for another 5 – 6 minutes / let it boil. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
*)
- Gourmet fillet with vegetable curry and potatoes
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