Recipes

Soup Noodles with colorful Vegetables

in Coconut Milk Curry Sauce

Ingredients

4 Servings

250 g Bechtle Soup Noodles
400 g colorful vegetables, cleaned
Oil for frying (e.g. peanut oil)
Approx 1 tbsp. curry paste
Approx. 600 ml coconut milk
Approx. 2 tbsp. soy sauce
approx. 1 tbsp. lime juice
Black sesame seeds for sprinkling

Preparation

Cut the vegetables into bite-sized pieces and fry in a little hot oil.
Add the curry paste, noodles and coconut milk, cover and cook until the noodles are al dente.
Season the wok dish with soy sauce and lime juice and serve immediately sprinkled with sesame seeds.

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