Summary

Ingredients

• 250 g noodles, (Mie noodles)
• 1 handful pine nuts
• 2 tablespoon sesame oil, alternatively sunflower oil
• 1 pack prawns, TK
• 1 jar bamboo shoot (s)
• 4 handfuls mushrooms, brown
• 2 spring onion (s)
• some ginger, fresher, a little piece it
• 400 ml coconut milk
• 6 teaspoon curry paste, red
• 4 tomato (s)
• soy sauce
• salt and pepper
• Lemon juice
• Chili powder

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Instructions

1. First, pre-cook the meoodles according to the instructions on the packet. Roast the pine nuts in a pan until golden brown and take them out of the pan.
2. In the same pan, fry the defrosted prawns with sesame oil and season with salt and pepper, take them out of the pan as well. Now fry the pre-cooked meoodles in portions and take them out again. Then fry the drained bamboo shoots, then add the quartered mushrooms, then fry the spring onions cut into rings and the ginger cut into small cubes. Deglaze the vegetables with coconut milk, add the curry paste and stir. Add the tomatoes cut into medium-sized pieces.
3. Season the sauce with soy sauce, pepper, salt, chili powder and lemon juice and simmer for about 10 minutes. Finally add the pine nuts, prawns and menoodles and mix together.