Ingredients
- 2 tbsp coriander
- 1 cm fresh ginger
- 1 stalk of lemon grass
- 1 tbsp red curry
- 1 tbsp soy sauce
- 2 tbsp chilli sauce
- 4 carrots: yellow and orange
- 1 tbsp sesame seeds
- 400 g chicken breast
- 2 tbsp coconut oil
- 250 g flat rice noodles
Preparation
- Mix or blend the finely chopped coriander, ginger, the finely cut lemon grass, the curry, soy sauce and chilli sauce into a paste.
- Peel the carrots and, using the My Spirelli, make strings of the carrots.
- Roast the sesame seeds in a dry pan.
- Cut the chicken breast into strips.
- Using 2 tbsp of coconut oil, sauté the herb paste in a wok for 1 min. If necessary, add water.
- Add the chicken and sauté it as well.
- After 5 to 8 min., add the carrots and allow the dish to simmer for 3 more min.
- Cook the rice noodles until done.
- Mix the vegetables with the chicken and the sauce and, if desired, add some extra soy sauce or chilli sauce to taste.
- Serve with coriander and sesame seeds.
Enjoy!
November 20, 2020