- 1/2 cupof mung bean sprouts
- 1/2 cupof chopped scallions
- 1/2 cupof cilantro
- 1 cupof white mushrooms
- 1/2 cupof shiitake mushrooms
- 1 cupof spinach
- 1/3 cupof lemongrass
- 1/5 cupof red fresno chiles
- 1/8 cupof kaffir lime leaves
- 1/7 cupof garlic
- 1/7 cupof ginger
- 1/2 cupof lime
- 1/7 cupof curry powder
- 1/5 cupof yellow curry paste
- 3 cupsof rice noodles
- 1/5 cupof coconut oil
- 1/2 cupof coconut milk
- 1/4 cupof vegetable broth
Slice the lemongrass and chop the chiles.
Peel the ginger and slice it.
Next, chop it finely.
Chop the garlic and cut all the mushrooms.
Chop the cilantro and cut the lime.
Take a saute pan, add a little bit of coconut oil and add the garlic.
Next, add the chiles and ginger. Stir well.
Add the yellow curry paste, curry powder and lemongrass.
Stir well and saute for a few minutes.
Add the coconut milk and bring it to a boil.
Next, take toe cooked noodles and fry them in an oil a frying pan until they are crispy.
Add the vegetable broth to the milk mixture.
Meanwhile, stir-fry the mushrooms, spinach, mung bean sprouts and scallions with oil.
Take a bowl and add the drained noodles, vegetable mix and milk mixture.
Place a little bit of noodles on top. Enjoy!