Summary

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

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Instructions

1. 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.
2. 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.
3. Cook the pasta according to the instructions on the package, add to the pan and season with lime juice and sambal oelek.
4. If you like, you can add coriander greens.