Soba noodles with vegetables in coconut milk
4 Servings • 441 kcal /1844 kJ, 12 g E, 3 g F, 90 g KH pro Portion
INGREDIENTS
1 smaller Pak Choi
250 g sugar peas
4 spring onions
200 g brown mushrooms
1 Piece of ginger (1–2 cm long)
1 untreated lime
50 g Cashewkerne
½ bunch of coriander
450 g soba noodles
600 ml coconut milk
½ tsp green curry paste
salt
Preparation time:
that. 25 Minutes (plus cooking time)
Wash the pak choi, clean and cut into fine strips. Wash the sugar pea pods. Wash the spring onions, clean and cut into fine rings. Clean the mushrooms and cut into thin slices. Rinse the lime with hot water, dry, rub the peel and squeeze out the juice. Peel and finely chop the ginger. Roughly chop the cashew nuts. Wash the coriander, pluck the leaves and chop finely.
The soba noodles with coconut milk, Currypaste, Mr. Choi, Sweet pea pods, spring onions, Mushrooms, Put the lime juice and zest and ginger in a saucepan and season with salt. Bring to the boil and simmer for 5–10 minutes with the lid closed. Possibly. Pour some more water. Mix the pasta pot well before serving and cover with coriander and cashew nuts.