Chinese Cabbage Curry

For the Chinese cabbage curry, clean, wash and cut the Chinese cabbage, carrots and bell bell pepper into strips. Halve the onion and cut into slices.

Heat oil in a wok. Fry the peanuts in it. Once brown, add onion and sauté until translucent.

Sauté carrots, Chinese cabbage, bell bell pepper and curry briefly, add coconut milk, salt and simmer for 15-20 minutes so that the vegetables are still crunchy.

Towards the end of the cooking time, stir in ginger. Meanwhile, prepare noodles according to package directions. Season curry to taste, mix with noodles and serve sprinkled with parsley.

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