Thai coconut noodles with leaf spinach

Ingredients for 2 servings:

• 300 ml vegetable stock
• 240 ml coconut milk
• 2 tbsp sesame oil
• 2 tbsp ginger, grated
• 2 cloves garlic
• 100 g carrot(s), peeled
• 100 g bell pepper(s), red
• 100 g peas
• 100 g leaf spinach, cleaned
• 70 g pasta, of your choice
• 2 tbsp soy sauce, light
• 2 tsp fish sauce
• 2 dashes lime juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian, very easy and quick

Cut the carrots and bell pepper into very fine strips, approximately 1.5 cm long. Cut the spinach leaves into larger pieces. Cook the noodles until al dente and drain. Mince the garlic. Heat the oil in a pan and fry the garlic and ginger briefly. Deglaze with the broth and coconut milk and add the lime juice. Cook the carrots, bell pepper, and peas for about five minutes. Stir in the soy sauce and fish sauce. Mix in the noodles and spinach leaves and simmer for about five minutes. Season with salt and pepper and serve hot.