Yellow vegetable curry with wheat noodles

 Ingredients

• 250gwheat noodles
• 1zucchini
• 1carrot
• 1broccoli
• 1case of curry paste
• 40cl of coconut milk
• 1Curry Homemade Recipe
• 1Cumin
• 2case of nuoc nam sauce
• 1teaspoon of sugar
• 1vegetables soup

Preparation tips

1.Infuse the vegetable broth in 200ml (based on 4 people: 100ml for 2) of hot water.

2. Heat a wok or frying pan over medium heat. Add 2 tbsp of oil then the curry paste and cook for 1 minute. Add 1/3 of the coconut milk and bring to a boil. Reduce the heat a little, mix well and simmer for 5-6 minutes.

3. Meanwhile wash the vegetables, cut the broccoli into florets, peel the carrots and cut them into slices, cut the zucchini into pieces. Add these vegetables to the wok with the broth, and the rest of the coconut milk.

4. Cook for about 15 minutes, until the vegetables are tender.

5. Boil a large pot of salted water. Cook the noodles for about 4 minutes. 

6. Once the vegetables are cooked, add the nuoc nam or soy sauce (or salt) and sugar.

7. Drain the noodles then divide them into individual bowls.

8. Pour the vegetable curry into each bowl over the noodles. Spread a few chopped coriander leaves.

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