Summary

Ingredients

• 750 ml vegetable stock
• 250 ml coconut milk
• 200 g lass noodles
• 150 g suar snap peas
• 2 tablespoon curry paste, red
• 2 tablespoon lime juice
• 2 tablespoon soy sauce
• 1 tablespoon ginger
• 1 tablespoon agave syrup
• 2 cloves garlic)
• 2 spring onion (s)
• 1 chilli pepper (s), red
• 1 bunch coriander
• Vegetable oil

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Instructions

1. Halve and core the chilli pepper, cut into narrow half rings and set aside for garnish. Slice the spring onions and set aside the green part for garnish. Chop the coriander and set aside for garnish. Finely chop the garlic and ginger.
2. Heat some vegetable oil in a saucepan and sauté the garlic, ginger, chilli and curry paste for 5 minutes. Add the vegetable stock, coconut milk and soy sauce and bring to the boil briefly. Add glass noodles, sugar snap peas, spring onions and coriander and cook for 5 minutes until the noodles are cooked through. Finally stir in the lime juice and agave syrup.
3. Serve immediately and garnish with coriander, spring onions and chili slices.