Summary

Ingredients

• 2 tablespoon vegetable oil (e.g. peanut oil)
• 1 onion (s), cut into rings
• 2 clove (s) garlic, finely chopped
• 1 large carrot (s), finely cut into sticks
• 1 zucchini, cut into strips
• 120 g broccoli, divided into florets
• 1 liter vegetable stock
• 400 ml coconut milk
• 3 tablespoon soy sauce
• 2 tablespoon curry paste, red
• 60 g noodles (wide rice noodles or wok noodles)
• 120 g sprouts (bean sprouts)
• 4 tablespoon coriander greens, freshly chopped

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a wok or large pan. Fry the onion rings and garlic for about 2-3 minutes while stirring. Add the carrots, zucchini and broccoli and stir-fry for 3-4 minutes until they are just tender. Pour in the vegetable stock and coconut milk and bring to the boil briefly. Fold in the soy sauce, curry paste and noodles and simmer for 2-3 minutes until the noodles have risen. Finally stir in the bean sprouts and coriander and serve immediately.