Bea's quick noodle and vegetable stir-fry

Ingredients for 2 servings:

• 2 tbsp oil (e.g. sunflower oil or rapeseed oil)
• 500 g minced meat, mixed
• 2 tbsp olive oil
• 4 carrots
• 1 zucchini
• 250 g cocktail tomatoes
• 2 tbsp tomato paste
• 1 tbsp flour
• 1 shot of white wine, alternatively vegetable stock
• 200 ml coconut milk
• salt and pepper
• Italian herbs (dried)
• 250 g Chinese egg noodles (Mie)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with minced meat, coconut milk and Italian herbs

Fry the minced meat thoroughly in hot oil, seasoning with salt and pepper. Set aside and keep warm. Fry the sliced ​​carrots in hot olive oil for 5 minutes. Then add the halved and then sliced ​​zucchini and fry for 3-4 minutes, seasoning with salt and pepper. Add the halved cherry tomatoes and simmer for about 3 minutes. Meanwhile, let the Chinese noodles simmer in boiling salted water for about 5 minutes. Add the tomato paste and minced meat to the vegetable pan and dust everything with flour. Mix and sauté briefly, then deglaze with the white wine. Stir in the coconut milk, simmer everything for a few minutes, and season with herbs, salt, and pepper. Mix the drained noodles into the vegetable pan.