Curry andpeanut noodles
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2pak choi
- 250 gChinese noodles
- salted water
- 2 ½ dllow-fat coconut milk
- ¾ dlchicken bouillon
- 4 tbsppeanut butter
- 2 tbspsoy sauce
- 2 tbsplime juice
- 1 tbspcurry powder
- 1garlic clove
- 200 gmushrooms
- 180 gfrozen leaf spinach
- 1 tbspolive oil
- 300 gdiced chicken
- ¼ tspsalt
- a littlepepper
Instructions
Step 1
NoodlesStep 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.Step 3
SauceStep 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.Step 5
Chicken and vegetablesStep 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.