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Noodles with wok vegetables and cashew nuts & Just Fucking Good Wine white - Limited edition

wijn-spijs-neleman-just-fucking-good-wine-limited

INGREDIENTS (4 people):

250 g vegan noodles
4 tbsp sunflower oil
1 red onion, chopped
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1 red pepper, seeded, finely chopped
150 ml vegetable stock
50 ml coconut milk
1 teaspoon of red curry paste
1 tsp miso
100 g green beans, cut into 3 cm pieces
1 red pepper, trimmed and cut into 3 cm strips
1 yellow pepper, cleaned and cut into 3 cm strips
100 g carrots, cut
200 g cauliflower or broccoli, cut into small florets
2 celery stalks, sliced
2 tbsp sweet chili sauce
1 tbsp lime juice 5 grams coriander leaves
2 spring onions, finely chopped
50 g cashews

Put a pan of water on high heat and cook the noodles in it according to the instructions on the package. Then drain the noodles, drain and set aside.
Put 2 tablespoons of sunflower oil in a frying pan and fry the onion, garlic, ginger and red pepper over low heat for 5 minutes.
Then add the stock and coconut milk. Stir in the red curry paste and miso and
let the flavors absorb on a low heat. Set the sauce aside.
Heat the remaining two tablespoons of sunflower oil in a wok or large frying pan and stir-fry all the finely chopped vegetables over high heat. Keep stirring to prevent burning. When the vegetables are al dente after 5 to 7 minutes, sprinkle with some sea salt and stir in the sweet chili sauce and lime juice.
Heat the set aside sauce again and add the noodles to the sauce and heat them up together. Divide the noodles among the four plates. Spoon the wok vegetables on top and garnish with spring onion, coriander and cashew nuts.

Pairing:
This Limited Edition of the Just Fucking Good Wine has a pure, intense scent with spices, lime and peach, delicious stimulating acidity and a long finish with a lot of aroma. The rich aroma of the wine captures the full flavor of the mild curry with the vegetables very well. The wine refreshes and remains stately

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