Back
main dish, 25min
Noodle bowl with roasted cauliflower and shrimps
Have you ever roasted cauliflower? This way of preparation ensures that the cauliflower remains a good ‘bite’ and therefore very suitable to combine with noodles.
The rice noodles from Koh Thai are made authentically from the best rice flour and are gluten-free. The package contains 4 handy portions.
Ingredients
for 2 people:
- Cauliflower : 300 g
- Koh Thai red curry paste : 1 ½ el
- Sunflower oil : 3 tbsp
- Koh Thai rice noodles : ½ pack
- Spinach : 100 g
- Yellow pepper : 1
- Cucumbe r: ½
- Lime : 1
- Fresh coriander : 10 g
- Fresh mint : 10 g
- Shrimps : 100 g
- Salted peanuts : 15 g
Preparation method
Step 1: Preheat the oven to 200 ° C. Spread the cauliflower in florets and put in a baking dish or on a baking sheet with parchment paper. Put 1 tbsp curry paste in a bowl and mix in 2 tbsp oil. Sprinkle the cauliflower with this mixture. Roast the cauliflower for 15 minutes in the middle of the oven. Allow to cool slightly.
Step 2: Meanwhile, cook the noodles according to the instructions on the package. Drain and rinse under cold running water. Fry the shrimp with a little oil until done.
Step 3: Cut the pepper into thin strips. Cut the cucumber with a cheese slicer into long ribbons. Squeeze the lime and mix the lime juice together with the rest of the curry paste and oil into a dressing.
Step 4: Prepare 2 plates. Divide the rice noodles, spinach, roasted cauliflower, shrimps, pepper and cucumber pieces. Garnish with the dressing, fresh coriander, fresh mint, and peanuts.