Asian noodle gratin

Ingredients for 4 servings:

• 250 g instant noodles (Mie noodles)
• 1 clove(s) garlic
• 400 ml coconut milk, unsweetened
• Soy sauce
• Cayenne pepper
• 2 carrots
• 1 bell pepper(s), red
• 200 g sugar snap peas
• 1 bunch of spring onions
• ½ bunch coriander leaves, fresh (alternatively flat parsley)
• 5 g dried mu-err mushrooms (alternatively mushrooms)
• 3 eggs
• 3 tbsp butter
• 3 tbsp breadcrumbs
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the dried mushrooms in a little water. Prepare the noodles according to the package instructions. Peel and chop the garlic. Preheat the oven to 200°C. Mix the coconut milk with the chopped garlic and season with soy sauce and cayenne pepper. Add the eggs and stir in. Wash and trim the vegetables and chop to taste. Trim and chop the cilantro leaves. Drain the soaked mushrooms and pat dry. Heat 1 tablespoon of butter in a pan. Sauté the snow peas in a little water for about 5 minutes. Add the carrots and sauté for about 2 minutes. Now fold in the spring onions, bell peppers, mushrooms, and herbs and season with more soy sauce. Grease a gratin dish with a little butter and add the noodles. Add the vegetable mixture and spread it out. Cover with the coconut sauce. Sprinkle with breadcrumbs and the remaining butter on top. Place in the hot oven and cook for approximately 15-20 minutes. Serve immediately.