Green vegetable curry with udon noodles

Green vegetable curry with udon noodles

Total: 30 min. | Active: 30 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 425 kcal
, Fat: 18 g
, Carbohydrate: 53 g
, Protein: 12 g


4 people


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


300 g udon noodles


1 tbsp dark sesame oil
2 carrots, lengthwise and crosswise halved, in fine stripes
150 g leek, cut into rings
100 g shiitake mushrooms, cut into strips
1 ½ tbsp green curry paste (Naturaplan)
1 cm ginger, finely grated
2 ½ dl coconut milk
1 dl water
½ tsp salt

To serve

80 g bean sprouts
2 tbsp cashew nuts, coarsely chopped, roasted
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How it's done

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Prepare the noodles according to the packet instructions, rinse with cold water, drain and set aside.


Heat the oil in a non-stick frying pan. Stir fry the carrots, leek and mushrooms for approx. 4 mins., add the curry paste and ginger, stir fry for approx. 1 min. Pour in the coconut milk and water, bring to the boil, season with salt. Reduce the heat, simmer for approx. 4 mins. Add the reserved noodles and heat gently.

To serve

Plate up the curry, garnish with the sprouts and nuts.

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