Glass Noodles in Coconut Chili Sauce

Try this delicious noodle dish:

For the sauce, lightly simmer the coconut paste with coriander (keep 3 tbsp finely chopped coriander), vanilla, chili, lemongrass, basil, garlic and a tiny bit of fresh ginger for half an hour on low heat. Then strain through a sieve and blend in the whipping cream.

Cook the glass noodles in salted water, rinse thoroughly and drizzle with a little oil, mix well. Sauté the vegetable sticks in a little butter in a frying pan. Add the noodles and season with soy sauce and finely chopped coriander.

Arrange the noodles with the meat fork, form into a deep bowl, pour the coconut-chili sauce around and garnish with the pickled ginger and the fried carrot shavings or possibly coriander leaves.

Broccoli, snow peas or possibly green asparagus can be served as additional vegetables.

Drink A 97 Cuvée Gewürztraminer Riesling from Knipser is a suitable beverage.

(*) Restaurant La Table in the Casino Hohensyburg in Dortmund

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