Thailändische Green-Curry-Nudeln aus einem Topf

Zutaten

• 1 package No Yolks Broad Noodles
• 14 oz coconut milk
• 3 tbsp green curry paste
• 1 tbsp lemongrass paste
• 2 cloves garlic (chopped)
• 1 tbsp ginger paste
• 1 tsp red chili flakes (plus extra for garnish)
• 2 tbsp fresh cilantro (chopped)
• 8 oz mushrooms (washed and sliced)
• 1 cup shredded carrots
• 1 red bell pepper (sliced)
• 1/2 yellow onion (peeled and sliced)
• 2 cups vegetable broth
• Olive oil
• Salt (to taste)

Zubereitung

1. 1

   Heat a drizzle of olive oil over medium heat. Add red bell pepper and onion. Cook for 3-5 minutes, until just softened.

2. 2

   Add carrots and mushrooms. Cook for additional 3-5 minutes.

3. 3

   Add garlic, ginger paste, and lemongrass paste. Cook for 1-2 more minutes.

4. 4

   Add coconut milk. (Shake the can well first!) Stir.

5. 5

   Add green curry paste and red chili flakes. Stir well to combine. Cook for 5 minutes over medium heat.

6. 6

   Add vegetable broth and bring to a boil. Stir in No Yolks Noodles.

7. 7

   Cook for 12 minutes, until noodles are fully cooked and sauce is thickened.

8. 8

   Add salt, as desired. Stir to combine. (The amount of salt found in vegetable broth can vary widely by brand. Be sure to taste first!)

9. 9

   Serve topped with fresh cilantro and additional red chili flakes.