- 1 package of surimi sticks
- about 400 grams of noodles of your choice
- 1 teaspoon dried coriander
- few sprigs of fresh coriander
- 1 onion
- 2 red chili peppers
- small piece of ginger (about 1 cm)
- 1 leek
- 1 zucchini
- 1 stick of lemongrass
- 1/2 a yellow and red bell pepper
- 250 ml coconut milk
- 2 cloves of garlic
- bean sprouts
- sunflower oil
- fish sauce
Kitchen equipment needed
- Chef’s knife + cutting board
- Big pan
- Wooden utensil
- Mortar and pestle
Preparation — 15 minutes
START by creating a red chili pepper paste by finely slicing the two red chili peppers, and adding it to the mortar and pestle. We didn’t use the red chili peppers seeds, because the whole dish would become way too spicy for our liking, but you can of course experiment with this. ADD a piece of ginger and press two cloves of garlic, and add those to the mix.
REMOVE the outer leave from the stick of lemongrass, because it’s rather hard. Finely chop the lemongrass and add it to the mortar. GROUND all of the mentioned ingredients together using the mortar and pestle and set aside.
RINSE the leek and both paprika halves, then chop them up along with the onion. DIVIDE the surimi sticks into chunks as large as you prefer. DICE the zucchini, and set aside.
Stir frying the dish — 15 minutes
PUT your wok on high heat, let the wok become really hot before adding ingredients. Put the big pan on high heat too, fill it with water and wait for it to come to a boil. COOK the noodles meanwhile, according to instructions on the package.
When the wok is very hot, add in 2 tablespoons of vegetable oil (we’ve used sunflower oil). Sauté the sliced vegetables (leek, paprika, onion, zucchini) for about 3 to 5 minutes, depending on how thick you’ve sliced the vegetables.
ADD red chili pepper paste to the wok, and give it a good stir. POUR in the entire coconut milk package, which is 250 ml or roughly 1 cup. POUR in 2 tablespoons worth of fish sauce. Lastly, add in the chunks of surimi and a teaspoon of dried coriander along with a nice handful of bean sprouts. Final action is to chop up a few fresh coriander leaves and add it to the wok.
DRAIN the noodles using the strainer, add to the wok and mix it thoroughly. Serve immediately, enjoy!