Thai Vegetable Noodle Pan with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g minced meat
- 180 g Chinese e noodles
- 1 onion (s)
- 1 carrot (s)
- 1 bell pepper (s)
- 150 ml coconut milk
- 150 ml vegetable stock
- 1 tablespoon curry paste
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon flour
- 0.25 teaspoon ¼ chili powder
- 0.5 teaspoon ½ turmeric
- salt
- 4 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Cut the onion into wedges, the carrots into thin sticks and the bell pepper into cubes. Mix the flour with sugar, turmeric and chili powder in a small bowl.
- Fry the minced meat in 2 tablespoons of oil in a pan until crispy. Then add the flour and spice mixture, stir well with the meat and continue to fry for about 1 minute. Take the meat out of the pan. Put another 2 tablespoons of oil in the pan and stir-fry the vegetables with the curry paste for about 2 minutes. Pour in the vegetable stock and simmer in a closed pan over medium heat for about 7 minutes. Add the minced meat, coconut milk and soy sauce and bring to the boil. If necessary, season with salt. Now add the pasta and mix thoroughly.
- Instead of Asian noodles, I have also used ordinary German ribbon noodles, which we also liked very much.
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