Ingredients
The following ingredients have 4 Servings
- 1 shallot (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 Tbsp sesame oil
- 0.5 tsp Chili powder
- 0.5 tsp Turmeric
- 0.5 tsp ground paprika
- 0.5 tsp ground Chinese 5 spice powder
- 0.875 cup Coconut milk
- 2 Tbsps Lime juice
- 0.375 cup Vegetable broth
- 5 cups Savoy cabbage (cleaned, rinsed, drained and either chopped into strips or plucked into bite-size pieces)
- 0.75 cup soybean sprout
- 9 ozs Rice noodles
Instruction
- Fry the shallots and garlic in sesame oil.
- Add the chilli powder, turmeric, paprika and five-spice and fry briefly then add the coconut milk, lime juice and vegetable broth. Simmer gently for around 5 minutes and season with salt.
- Add the savoy cabbage and simmer gently for a further 5-7 minutes. Last of all, add the soybean shoots and warm through for 1-2 minutes.
- Cook the rice noodles in plenty of water according to the package instructions and drain.
- Divide the noodles between four bowls and top with the savoy cabbage in coconut sauce.
