Kao Soi Curry
Portionen
4
PortionenZubereitungszeit
20
minutesKochzeit
30
minutesZutaten
1 tsp quick fix mix
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp brown sugar
1 small red onion
1 cup of Chinese kale
1 sjalot
1 cm fresh ginger
1 garlic clove
1 tbsp coconut oil
1 tbsp Sunny Curry Spice mix
1 tsp Golden Salt
150 g mushrooms
1 bell pepper
350 g egg noodles
1 pack of tofu
200 ml coconut milk
1 bundle coriander
Anweisungen
- Cut the red onion and cabbage into thin strips.
- Mix rice vinegar, sesame oil, brown sugar and golden salt and let the shallot and cabbage marinate in it. Add (unground) quick fix mix and let it stand.
- Peel and chop the shallot.
- Peel the ginger and cut into small pieces.
- Peel and chop the garlic.
- Heat the coconut oil in a pan and fry the shallot, ginger and garlic for about 2 minutes.
- Add the (finely ground) sunny curry spices and golden salt.
- Cut the mushrooms and bell pepper into pieces and add to the pan.
- Meanwhile, heat a pan with water and cook the noodles according to package directions.
- Cut the tofu into cubes and add to the pan.
- Let it cook for a few more minutes and then deglaze with the coconut milk. Add some water if necessary to thin it out and season with the sunny curry spices and golden salt.
- Drain the noodles as soon as they are cooked and add them to the pan.
- If you like, you can keep some of the noodles aside and fry them in hot oil until they get crispy. Serve this as a garnish with the curry.
- Divide the curry between deep plates or bowls and garnish with fresh coriander and the pickled onion and cabbage.