Noodles with vegetables in coconut milk

Noodles with Vegetables in Coconut Milk - A Flavorful Culinary Experience

Are you looking for a simple, quick, and aromatic recipe to delight your senses? Noodles with vegetables in coconut milk are the perfect choice! This recipe is not only ideal for fasting periods but will also bring an exotic touch to your plate. Coconut milk, rich and creamy, is often used in kitchens around the world to add depth of flavor and a pleasant texture, and the combination with fresh vegetables makes this dish a nourishing and delicious option.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4

Ingredients:
- 125 g rice noodles
- 2 tablespoons peanut oil (or sunflower oil)
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 5 cm ginger root, grated
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 400 ml coconut milk
- 300 ml vegetable broth (homemade if possible)
- 125 g cabbage, finely chopped
- 275 g green beans, cut into pieces
- 150 g mushrooms (preferably shiitake, but other types can be used)
- 75 g roasted peanuts

Step-by-step preparation:

1. Preparing the noodles: Start by placing the rice noodles in a bowl and covering them with hot water. Let them soak for 4 minutes until they become soft and flexible. This step is essential for achieving the perfect texture!

2. Sauté the vegetables: Heat the peanut oil in a wok or a larger pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the garlic, red bell pepper, grated ginger, coriander, and turmeric. Continue to sauté over low heat for another 5 minutes, stirring frequently to avoid burning the ingredients. The flavors will blend beautifully!

3. Add the coconut milk: Drain the rice noodles and add them to the pan. Pour in the coconut milk and vegetable broth, mixing well to combine all the ingredients. Bring to a boil, then reduce the heat to low.

4. Incorporate the vegetables: Add the chopped cabbage, green beans, and mushrooms. Cover the pan and let it simmer on low heat for 5 minutes until the vegetables are tender but still retain a crunchy texture.

5. Finalizing the dish: Finally, add the roasted peanuts and season with salt and pepper to taste. Mix well to combine all the flavors.

6. Serving: Noodles with vegetables in coconut milk are served warm in deep bowls. You can garnish with a few fresh coriander leaves for a more attractive appearance!

Practical tips:
- Variations: You can also add other seasonal vegetables, such as carrots or zucchini, for a variety of colors and flavors.
- Protein: If you want to add a source of protein, consider adding tofu or previously fried diced chicken breast.
- Frequently asked questions:
- Can I use another type of milk?: While coconut milk adds a distinct flavor, you can experiment with almond or soy milk, but the taste will be different.
- How can I store the noodles?: It is recommended to consume immediately, but you can keep leftovers in the refrigerator, covered, for a day or two.

Nutritional benefits:
This recipe is an excellent source of fiber due to the vegetables and rice noodles. Coconut milk provides healthy fats, while ginger and garlic are known for their anti-inflammatory and antioxidant properties.

Serving suggestions:
For a complete meal, you can accompany the noodles with a fresh vegetable salad or a tropical fruit smoothie. A cold hibiscus tea or a citrus juice will perfectly complement the exotic flavors of the dish.

In conclusion, noodles with vegetables in coconut milk are not only a healthy choice but also a true celebration of flavors. This recipe offers you an opportunity to explore international cuisine from the comfort of your own home. I encourage you to play with the ingredients and put your personal touch on this delicious dish!