For the coconut curry stew, briefly fry the spices in 2 tablespoons vegetable oil and add the vegetables. Allow to fry briefly. Deglaze with a dash of soy sauce and pour about 200ml of water.
Add glass noodles to the pot, add coconut milk and simmer. Season to taste. For the version with meat, continue like this.
Cut meat into small pieces. Turn in cornflour. Heat oil, fry curry and paprika powder. Fry meat until hot and then deglaze with soy sauce.
Put the meat into the glass noodle stew and serve.
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