Summary

Ingredients

• 250 g spinach leaves, fresher
• 200 ml coconut milk, from the can
• 1 onion (s), diced
• 1 clove garlic
• 1 tablespoon butter
• 1 chilli pepper (s), (alternatively chilli powder or similar)
• 1 tablespoon soy sauce
• 100 ml broth

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Instructions

1. Press the garlic and dice the onions and chilli and fry them lightly with the butter in a pan (or better wok) until they are translucent. Then add the coconut milk and the stock and bring to the boil once.
2. Then add the spinach leaves and put the lid on the pan. Within a few seconds, the spinach loses volume and becomes nice and tender.
3. If you like, you can add soy sauce to taste. If the chilli taste is too intense, you can add a little more coconut milk.
4. If you turn the sauce into noodles, I recommend adding the noodles to the sauce for a few minutes beforehand so that they absorb the taste and the sauce does not become too thin.