Wok noodle pan with vegetables

Ingredients for 4 servings:

• 2 bell peppers
• 2 large carrots
• 1 bunch of spring onions
• 10 small cherry tomatoes
• 250 ml coconut milk
• 350 g mung bean seedlings, jar, drained weight 175 g
• 3 tbsp soy sauce
• 1 tsp curry paste, green
• 250 g noodles (stir-fry)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the vegetables. Cut the peppers and carrots into strips. Slice the spring onions into rings. Halve the cherry tomatoes. Drain the bean sprouts in a sieve. Heat a wok with 3 tablespoons of olive oil. First, fry the carrots over high heat for about 3 minutes. Then add the peppers and spring onions. Fry over medium heat for about 4-5 minutes until al dente. Season with curry paste, salt, and pepper. Stir in the coconut milk and simmer briefly with the cherry tomatoes. Season with soy sauce and stir in the bean sprouts. Add the wok noodles and let them simmer for about 3 minutes. The noodles will absorb all the liquid.