Coconut rice noodles

Ingredients for 2 servings:

• 125 g rice noodles (flat rice noodles)
• 1 can coconut milk
• 500 g vegetables, e.g. carrots, peas, cauliflower, sugar snap peas
• 1 dashes lime juice
• 1 tbsp tomato paste
• salt and pepper
• Oil for steaming

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

quick, easy and vegan

Chop the vegetables and sauté them in a pan or wok. I also like to use frozen Asian-style vegetables; this has the advantage that you always have vegetables on hand, don’t have to chop them, and they contain many more vitamins than fresh vegetables. Once the vegetables are steamed, add the coconut milk and bring everything to a boil. Then add the rice noodles. Now all you have to do is simmer everything until the rice noodles are tender. This takes about 8 minutes. Depending on the size of the pan, the noodles can also be cooked separately in a pot. However, they will already absorb the flavor from the vegetables and coconut milk. When the noodles are soft, add the lime juice and tomato paste and season to taste.