Thai Noodle Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 ozs mie noodles
- 2 Tbsps vegetable oil
- 9 ozs shiitake mushrooms (sliced)
- 2 red Bell pepper (cut into strips)
- 1 bunch scallions (sliced)
- ⅞ cup Coconut milk
- 3 sprigs Thai basil (leaves only)
- salt
- peppers
- 1 tsp Fish sauce
- For the curry paste
- 1 red chili pepper
- 1 clove garlic cloves
- ¾ inch Galangal
- 1 generous pinch grated Kaffir lime peel
- 1 tsp Shrimp paste
Preparation
Kitchen utensils
1 Non-stick pan, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Mortar, 1 Slotted spatula, 1 Fork
Preparation steps
1.
Cook the noodles in plenty of boiling, salted water according to the packet instructions until al dente.
2.
Heat the oil in a wok or frying pan and gently cook the vegetables until tender.
3.
Put all the curry paste ingredients into a mortar or food processor and grind to a paste.
4.
Stir the curry paste and coconut milk into the vegetables and simmer for 3-5 minutes. Add the Thai basil leaves and season to taste with salt, pepper and fish sauce. Add a little water if necessary.
5.
Drain the noodles and put into bowls. Divide the vegetables between the bowls and serve hot.
