fine flour

curry

coconut milk 15ml

sesame oil, sesame oil

butter or olive oil

tuna meat (canned)

diced vegetables (corn, carrot, Green beans) I use a moderate amount of quick-frozen

curry coconut milk noodles

Boiled noodles, I use Guangzhou Zhusheng noodles, because it has the taste of powder, other kinds of fine noodles or fine powder can also be used.

after the noodles are cooked, take them out and let them cool. Add a little sesame oil and sesame oil and mix them evenly to avoid sticking. Add diced vegetables into the water to cook the noodles. I use quick-frozen corn kernels, carrot kernels and green beans. After cooking, cover them on the mixed noodles.

Put butter in a hot pot (olive oil is ok without butter), add a proper amount of shallots and saute until fragrant. Add a piece of curry, stir and melt, add coconut milk (keep some coconut milk for later use), stir and stir constantly, add a little water, and stir the sauce evenly.

pour the fried sauce on the previously mixed noodles, garnish with a little chopped chives, and pour a little coconut milk on the noodles for color decoration. Curry itself has a salty taste, so there is no need to add salt. If it feels weak, you can add some salt. < P > Put some canned tuna meat on the noodles and mix well to start.