Summary

Ingredients

• 500 g meat, your choice beef, turkey or pork
• 400 ml coconut milk
• water
• 250 g noodles, (wok), or Mie noodles
• 2 red pepper (s)
• 1 tablespoon, heaped curry paste, red, hot
• Oil, (wok) or soybean oil
• salt and pepper
• 1 can mung bean seedlings
• soy sauce

Print Recipe Pin Recipe

Instructions

1. Cut the meat and peppers into bite-sized pieces.
2. Sear the meat and season with salt, pepper and a good dash of soy sauce. Then remove the meat from the wok. Add 1 tablespoon of the red curry paste to the roasting dish and fill up with coconut milk. Turn the heat a little higher so that the paste dissolves. Mix everything together well. Add the meat again and simmer until the meat is through.
3. Now the wok noodles are added. Fill the empty coconut milk can with water and add the water. The noodles are done when they have absorbed all of the sauce. Finally add the peppers and the mung bean sprouts and let them warm up. If you want, you can also fry the peppers with the meat.
4. If you use Mie noodles instead of wok noodles, you do without the additional water, which you have to add with the wok noodles.