Coriander noodles

Ingredients for 4 servings:

• 1 package of Mie noodles (250 g)
• 30 g ginger
• 1 chili pepper(s)
• 500 g carrot(s)
• 6 tbsp peanut oil
• Salt
• 1 tsp turmeric
• 2 tbsp lime(s), juice and zest
• 6 tbsp soy sauce
• 2 bunches of coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Asian, vegan

Soak the noodles in hot water according to the package instructions. Peel and finely dice the ginger, trim the chilies, and finely chop them. Grate the carrots (I do this with kitchen appliances; it’s quick and easy). Stir-fry the ginger, chilies, and carrots in 3 tablespoons of hot oil in a large pan or wok for about 5 minutes, then remove from the pan. Heat the remaining oil in the pan or wok. Add the turmeric and fry briefly. Add the well-drained noodles and fry thoroughly. Fold in the vegetable mixture, then stir in the lime juice, lime zest, and soy sauce. Pick and chop the coriander leaves and fold in. Season to taste.