Wok noodles with scampi, crunchy vegetables and coconut
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30 minutes
Ingredients
For 3 persons
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250 g
-
1
onion
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1
apple
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250 ml
coconut milk
-
250 ml
stock
-
1 tbsp
flour
-
1 tsp
curry
-
400 g
scampi
-
50 g
butter
-
seasonal vegetables (e.g. asparagus, carrots, cabbage, scallions)
-
salt and pepper
Preparation
- Finely chop the onion. Cut the apple into pieces.
- Put the coconut milk, broth, flour and curry in a pot. Add onion and apple and cook for half an hour. Then blend until you have a nice smooth sauce.
- Peel the scampi. Clean the vegetables and cut them into pieces of equal size.
- Melt the butter in the bowl.
- Stir-fry the scampi and then immediately remove them from the bowl.
- Use the same bowl to stir-fry the toughest vegetables first. Then gradually add the softer vegetables. Add a dash of water, season with salt and pepper.
- Mix the stir-fry noodles into the vegetables. Pour the sauce over it. Let everything cook through nicely until the noodles are tender.
- Stir in the scampi and serve in warm bowls.
