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Curry and peanut noodles
Nutrition facts per serving:
- Energy in kcal about 534
- Fat about 21g
- Carbohydrates about 49g
- Protein about 35g
This is needed
This is needed
for 4 people
Noodles
- 2 pak choi (each approx. 150 g)
- 250 g Chinese noodles
- salted water, boiling
Sauce
- 2.5 dl low-fat coconut milk
- 0.75 dl chicken bouillon
- 4 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp curry powder
- 1 garlic clove
Chicken and vegetables
- 200 g mushrooms
- 300 g diced chicken
- 180 g frozen leaf spinach, defrosted, drained
- 0.25 tsp salt
- 1 tbsp olive oil
- a little pepper
Tools
View these products
- Apron, Cooking spoon, Fork, Frying pan, Garlic press, Measuring cup, Pan, Paring knife, Tablespoon, Teaspoon, Cutting board
And that's how it's done
And that's how it's done
Noodles
Wash the pak choi, cut into strips. Cook the noodles in boiling salted water for approx. 5 mins. until al dente, add the pak choi in the last 2 mins., continue to cook, then drain.
Sauce
In a measuring cup, whisk together the coconut milk, stock, peanut butter, soy sauce, lime juice and curry. Press in the garlic, mix.
Chicken and vegetables
Quarter the mushrooms. Squeeze out the spinach. Heat the oil in a wide frying pan. Season the diced chicken, fry for approx. 5 mins., turning occasionally. Add the mushrooms and cook for a further 5 mins. Add the spinach, cook briefly. Pour in the sauce, bring to the boil, simmer for approx. 2 mins. Add the noodles and pak choi, heat through.
