Wok Noodle Pan with Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell pepper (s)
- 2 large carrot (s)
- 1 bunch spring onion (s)
- 10 small cherry tomato (s)
- 250 ml coconut milk
- 350 g mun bean seedlins, lass, drained weiht 175
- 3 tablespoon soy sauce
- 1 teaspoon curry paste, green
- 250 g noodles (wok)
Print Recipe
Pin Recipe Instructions
- Wash and clean vegetables. Cut the bell pepper and carrots into strips. Cut the spring onions into rings. Halve the cherry tomatoes. Drain the bean sprouts in the sieve.
- Heat the wok with 3 tablespoons of olive oil. First fry the carrots for about 3 minutes over high heat. Then add peppers and spring onions. Fry for about 4-5 minutes at half heat. Season with curry paste, salt and pepper. Mix in coconut milk and simmer briefly with cherry tomatoes. Season with soy sauce and stir in the bean sprouts.
- Add the wok noodles and let them steep for about 3 minutes. The noodles soak up all of the liquid.
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