Asian Wok Noodles With Coconut Milk By Michel Nilles


The many different ingredients in the wok noodles treat not only taste great, but also have lots of vitamins as well as minerals to offer. A real health boost.

Servs: 4
Prep Time: 00:30 – Cooking Time: 00:15 – Total Time: 00:45


1 Clove Garlic
20 g Fresh Ginger
400 g Tofu
4 Tbs Soy Sauce
1.5 Tsp Curry Powder
1 Eggplant
1 Yellow Pepper
1 Green Pepper
Sunflower Oil
250 g Fresh Spinach
1 Bunch Fresh Coriander
300 ml Coconut Milk
250 g Wok Noodles


Peel garlic, peel ginger root and dice both finely. Cut the tofu into cubes of about 1x1cm in size.

Pour in the soy sauce and stir in the garlic, ginger and 0.5 teaspoon curry powder. Leave the tofu in this marinade for 15 minutes.

In the meantime, wash the aubergine and the peppers, clean them and cut into cubes of about 1x1cm in size.

Heat the oil in the wok and sauté the vegetables for about 5 minutes. Season with 1 teaspoon curry powder and a little salt, then let the vegetables cook.

In the meantime, fry the tofu cubes in the marinade and a little oil.

Thoroughly wash the spinach, shake it dry and chop it roughly. Wash the coriander, shake dry and finely chop.

Add the coconut milk to the vegetables in the wok and bring to a boil. Now stir in the wok noodles and let them bite until firm.

Just before serving, add the chopped spinach and let it collapse. Then add the tofu and coriander.

Bon appetit


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