This dish is a fiery revelation with a tropical twist – and a little taste of the long-awaited summer. Creamy coconut milk meets flavorful chili – it can only be good.
Ingredients for 2 people:
- 125ml Lusty Chili Coconut Tart
- 150g ramen noodles
- 100g Edamame (frozen - simply thaw)
- 1 carrot (cut into thin strips)
- 150g chicken breast OR firm tofu
- 1 ripe avocado (sliced)
- 2 carrots (cut into thin strips)
- 1 spring onion (sliced ​​into rings)
- 1 tbsp Spicy Chili Crunch
- 1 tsp soy sauce
- Fresh coriander, toasted sesame seeds (for garnish)
ZUBEREITUNG
- Cook the pasta according to the package instructions, drain and set aside.
- Cut chicken breast into pieces/tofu into cubes, fry until crispy and deglaze with soy sauce.
- Briefly sauté the carrot sticks and blanch the edamame in boiling salted water for 2-3 minutes.
- Add Lusty Cocos Tare, top up with water or coconut milk as needed.
- Add the pasta to the pan and mix well with the sauce.
- To serve, top with avocado, spring onion, and spicy chili crunch. Garnish with coriander and sesame seeds to taste.