Thai Vegetable Noodle Pan with Minced Meat

Summary

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

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Instructions

1. Cook the pasta according to the instructions on the packet.
2. 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.
3. 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.
4. Instead of Asian noodles, I have also used ordinary German ribbon noodles, which we also liked very much.