Mie noodles with green vegetables in creamy coconut sauce

Ingredients for 4 servings:

• 250 g Mie noodles, vegan
• 500 g green beans
• 1 broccoli
• 200 g pak choi
• 2 garlic cloves
• 20 g ginger
• 1 tsp curry paste, green
• 1 can coconut milk
• Sesame oil for frying (other oil will also work)
• Soy sauce, light or dark
• 1 slice(s) lime(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the beans (I used frozen beans) according to the instructions. Separate the broccoli into small florets and wash. Then cut the bok choy lengthwise into wide strips and wash as well. Peel and finely chop the garlic. Peel the ginger and dice it. Drain the beans and rinse in cold water. If you like, you can cut them smaller (I left them long). Prepare the mie noodles according to the instructions, drain them in a sieve, rinse in cold water, and let them drain. Heat oil in a large pan and sauté the broccoli and beans for about 5 minutes. After about 3 minutes, add the bok choy, ginger, and garlic, and fry everything together. Stir in the curry paste and deglaze with the coconut milk and lime juice. Simmer everything for about 2 minutes to create a creamy texture. Finally, season with soy sauce. Once the flavor is your liking, stir in the noodles and heat briefly.