Asian vegetable stir-fry "Fresh Bomb"

Ingredients for 2 servings:

• 300 ml coconut milk, reduced fat
• 1 ½ thin zucchini
• 1 small head of broccoli
• 1 handful of mushrooms
• 1 small onion(s)
• 2 bell peppers, color to taste
• 1 tsp, leveled turmeric
• ½ lime(s)
• 1 tsp, leveled ginger root, freshly grated
• ½ chili pepper(s), fresh, green
• 200 noodles (Mie-), without egg
• some salt and pepper
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the onion, chop it into large cubes and fry it in a wok with a little oil. Wash the vegetables, also chop it into large cubes, add it to the onions and fry for about 5-10 minutes. Make sure the vegetables stay crisp and fresh. If you prefer the broccoli a little softer, you can pre-cook it in a saucepan for a few minutes. Then deglaze the vegetables with the coconut milk and continue cooking in the wok. Wash the lime thoroughly, halve it, and grate the zest of one half into the vegetables. Bring a pot of plenty of boiling water to the boil and cook the mie noodles for about 5 minutes, then drain and refresh with cold water. After cooking, add the noodles to the vegetables. Season with freshly grated ginger, chili, turmeric, salt, pepper and soy sauce. Tip: If you like it spicy, you can add more chili; of course, the noodles can also be replaced with rice.