Pointed Cabbage Noodle Pan with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 250 g pointed cabbae
- 200 g carrot (s)
- 10 g iner, fresher
- 2 tablespoons oil
- 200 ml coconut milk
- 100 ml vegetable stock
- 2 tablespoon peanut cream
- 150 g Mie noodles
- salt
- 1 tablespoon lime juice
- Sambal Oelek
- possibly coriander green
Print Recipe
Pin Recipe Instructions
- Halve the onion and cut into strips. Finely dice the garlic and ginger. Peel the carrots and cut into thin sticks. Cut the pointed cabbage into strips about 1 cm wide.
- Heat the oil in a pan and add the carrots. Simmer for about 4 minutes. Add onions and garlic with ginger and sauté. Then add the cabbage and season with salt. Steam for another 4 minutes. Now deglaze with the coconut milk and the vegetable stock and bring to the boil briefly. Add the peanut cream and simmer for 1 - 2 minutes.
- Cook the pasta according to the instructions on the package, add to the pan and season with lime juice and sambal oelek.
- If you like, you can add coriander greens.
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