Curry and peanut noodles

Curry and peanut noodles

30 min. Active
30 min. Total
534 kcal per person
lactose-free
Nutritional value / person: Fat: 21 g, Carbohydrate: 49 g, Protein: 35 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Cooking spoon
  • Fork
  • Frying pan
  • Garlic press
  • Measuring cup
  • Pan
  • Paring knife
  • Tablespoon
  • Teaspoon
  • Cutting board

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Noodles

2 pak choi (each approx. 150 g)
250 g Chinese noodles
salted water, boiling

Sauce

2 ½ dl low-fat coconut milk
¾ dl chicken bouillon
4 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp curry powder
1 garlic clove

Chicken and vegetables

200 g mushrooms
180 g frozen leaf spinach, defrosted, drained
1 tbsp olive oil
300 g diced chicken
¼ tsp salt
a little pepper
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How it's done

The kids can help at the marked areas .

Noodles

2 pak choi (each approx. 150 g)
250 g Chinese noodles
salted water, boiling

<Kids>Wash the pak choi, cut into strips. Cook the noodles in boiling salted water for approx. 5 mins. until al dente, add the pak choi in the last 2 mins., continue to cook, then drain.

Sauce

2 ½ dl low-fat coconut milk
¾ dl chicken bouillon
4 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp curry powder
1 garlic clove

<Kids> In a measuring cup, whisk together the coconut milk, stock, peanut butter, soy sauce, lime juice and curry. Press in the garlic, mix.

Chicken and vegetables

200 g mushrooms
180 g frozen leaf spinach, defrosted, drained
1 tbsp olive oil
300 g diced chicken
¼ tsp salt
a little pepper

Quarter the mushrooms. Squeeze out the spinach. Heat the oil in a wide frying pan. Season the diced chicken, fry for approx. 5 mins., turning occasionally. Add the mushrooms and cook for a further 5 mins. Add the spinach, cook briefly. Pour in the sauce, bring to the boil, simmer for approx. 2 mins. Add the noodles and pak choi, heat through.

Good to know
Note: Instead of chicken, use diced tofu.
Tip: Garnish with a little coriander.
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