Asian noodles with vegetables

Ingredients for 2 servings:

• 1 bell pepper(s)
• 1 onion(s), red
• 1 carrot(s)
• ½ stalk(s) leek
• e.g. leaf spinach, fresh or frozen
• n. B. Mung bean sprouts, fresh or from the jar
• e.g. parsley, fresh or frozen
• 300 g pasta, thin
• 1 tbsp sesame, black
• 2 tbsp virgin coconut oil
• 2 tsp tomato paste without added salt
• 4 tbsp soy sauce
• 2 tsp honey
• e.g. sea salt
• e.g. lemongrass, ground
• n. B. Galangal, ground
• n. B. pepper, black

Instructions

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

simple, vegetarian, healthy

First, cook the noodles according to the package instructions. When they’re done, pour them into a colander and set aside, covered. If you’re using frozen spinach, take the desired amount out of the freezer now. Clean and wash the bell pepper, red onion, carrot, and leek, then cut into pieces. If you’re using fresh spinach, you’ll also need to sort and wash it. Wash the fresh mung bean sprouts carefully in a colander and drain well. If using jarred mung bean sprouts, rinse them thoroughly in a colander as well—otherwise, they’ll taste quite sour. Add the coconut oil to the pan or wok. Coconut oil can generally be heated to very high temperatures. It’s also very healthy and fragrant. You won’t taste it in the dish itself, but it will give the dish a special velvety texture. Heat the coconut oil and sauté the vegetables (not the spinach and mung bean sprouts) in it, but don’t overcook them! Five to seven minutes should suffice. Now add the cooked noodles. Briefly stir-fry them as well. Reduce the heat slightly. Add the spinach leaves, mung bean sprouts, tomato paste, soy sauce, black sesame seeds, galangal, lemongrass, and black pepper. Stir and sauté for about 5 minutes. Add a little more sea salt if needed. Remove the pan or wok from the heat, let it cool slightly, and then stir in the honey. Finally, sprinkle the parsley over the top. And there you have it: Asian noodles with vegetables!