Health Conscious Deluxe - Quick - Extra veggie - Pork -Noodles
with rice noodles, crispy fried onions and fresh herbs
Labels:
Extra groente
Allergenen :
Vis
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
100 gram
Varkensboerengehakt
(Kan bevatten: Soja, Tarwe, Ei, Mosterd, Selderij)
50 gram
Brede rijstnoedels
½ zakje(s)
Groene currykruiden
90 ml
Kokosmelk
½ stuk(s)
Knoflookteen
5 gram
Gemberpuree
½ stuk(s)
Rode ui
½ stuk(s)
Rode puntpaprika
100 gram
Bimi broccoli
50 gram
Spinazie
25 gram
Taugé
5 ml
Vissaus
(Bevat: Vis)
½ stuk(s)
Limoen
5 gram
Munt, koriander en Thais basilicum
10 gram
Gefrituurde uitjes
(Bevat: Tarwe Kan bevatten: Sesamzaad, Gluten, Pinda's, Noten)
Zelf toevoegen
½ el
Zonnebloemolie
100 ml
Zoutarme runder- of groentebouillon
naar smaak
Peper en zout
Instructies
1
- Boil plenty of water in a pot or saucepan.
- Finely chop the onion.
- Crush or mince the garlic.
- Halve the broccolini.
2
- Boil the broccolini for 3 - 5 minutes, remove with a slotted spoon and keep the water boiling for the next step.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the onion, garlic and ginger paste for 2 minutes. Add the pork mince and fry for another 3 minutes.
- Meanwhile, chop the Romano pepper into strips.
- Prepare the stock.
3
- Add the Romano pepper, cooked broccolini and green curry spices to the wok and for for another 2 - 3 minutes.
- Meanwhile, boil the rice noodles for 6 - 7 minutes until al dente, then remove with a slotted spoon and rinse under cold water. Keep the boiling water.
- Add the coconut milk, fish sauce and stock to the wok, and gradually add the spinach, tearing it directly into the wok. Let simmer.
- Blanche the bean sprouts for 1 minute.
4
- Quarter the lime and chop the fresh herbs.
- Finish the curry with lime juice to taste and season with salt and pepper.
- Serve the noodles in deep bowls and top with the curry.
- Garnish with the bean sprouts, crispy fried onions and fresh herbs. Serve with a lime wedge.
