Curry andpeanut noodles

Curry andpeanut noodles
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2 pak choi
250 g Chinese noodles
salted water
2 ½ dl low-fat coconut milk
¾ dl chicken bouillon
4 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp curry powder
1 garlic clove
200 g mushrooms
180 g frozen leaf spinach
1 tbsp olive oil
300 g diced chicken
¼ tsp salt
a little pepper

Preparation Steps

  1. Noodles
  2. <Kids>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.
  3. Sauce
  4. <Kids> In a measuring cup, whisk together the coconut milk, stock, peanut butter, soy sauce, lime juice and curry. Press in the garlic, mix.
  5. Chicken and vegetables
  6. 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.


  • 4 persons


  • Preparation:
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