Curry andpeanut noodles
little.fooby.ch
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Ingredients
| 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
- Noodles
- <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.
- Sauce
- <Kids> 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.
Serves
- 4 persons
Time
- Preparation:
- Total: