Serves: 4
Ingredients | Qty | Prep |
Noodles | 4 cakes | wheat |
Carrot | 3 large | julienne |
Broccoli | 1 large | chopped |
Asparagus | 1 cup | chopped |
Onion | 1 large | chopped |
Shallots | 2 medium | chopped |
Ginger | 2-inch piece | minced |
Purple cabbage | 1 cup | chopped |
Broth | 1 cup | |
Red curry paste | 2 tbsp | |
Sambal Olek | 2 tbsp | |
Coconut milk | (1) 14 oz can | |
Soy sauce | 2 tbsp | |
Sesame seeds | for garnish | |
Limes | for garnish | |
Salt | to taste | |
Pepper | to taste |
Method:
- Fry ginger and shallots for a few minutes, then add red curry paste
- After about 3-4 minutes, add coconut milk, soy sauce, sambal olek and broth
- Simmer for 15 minutes
- Fry onions, carrots, broccoli and asparagus on high heat with little salt and pepper
- Combine with noodles an curry sauce, toss till well combined
- Garnish with purple cabbage, sesame seeds and lime juice
Notes:
Substitute mushrooms and peppers for broccoli and asparagus if you don't have any.
Comments