Wok noodle pan

Ingredients for 4 servings:

• 400 g spaghetti or mie noodles
• 8 handfuls of vegetables, e.g. chard, bell pepper, zucchini, red onions
• 1 handful of fresh ginger, diced
• ½ jar peanut butter
• 100 ml soy sauce
• some chili sauce, e.g. Habanero pepper from Heinz
• some vegetable broth, instant
• Spice mix (wok spice), if available
• some lemongrass, if available

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

one of my standard recipes

Cook the noodles according to the package instructions. Meanwhile, fry the ginger with 1 teaspoon of peanut butter and a little soy sauce in a deep pan, wok, or shallow pot. Add the chopped vegetables, the remaining peanut butter, a little chili sauce, and half of the remaining soy sauce, fry, and season. This allows the seasoning to be distributed even better than later with the noodles in the pot. Add the noodles, toss with the vegetables and the remaining soy sauce, and fry again. The noodles taste almost even better the next day, once everything has had a chance to marinate. However, we rarely have any leftovers.