Mie noodles with peanut and coconut vegetables

Ingredients for 4 servings:

• 2 large carrots
• 1 m.-large zucchini
• 500 g chicken breast, alternatively tofu
• 3 tbsp sesame seeds
• 3 tbsp, heaped peanuts
• 300 g pak choi
• 250 g mushrooms
• 250 g bell pepper(s), red
• 250 g mie noodles
• 3 tbsp, heaped peanut butter
• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1 tbsp maple syrup, alternatively rice syrup or honey
• 1 tbsp lemon juice
• 1 can coconut milk, 400 ml
• Oil for frying, preferably peanut oil

Instructions

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

vegan version with tofu

First, clean the mushrooms, bell peppers, and zucchini and cut them into thin strips. Finely grate the carrots with a vegetable peeler. Cut the pak choi crosswise into thin strips and set aside for now. Cook the mie noodles according to the instructions. In a large pan, sauté the mushrooms with a little oil (ideally peanut oil). Finely chop the chicken breast or tofu, add them, and continue to sauté briefly. Then add the vegetables and the white strips of the pak choi and sauté for 5-10 minutes. Meanwhile, in a separate bowl, mix the peanut butter, balsamic vinegar, soy sauce, maple syrup, lemon juice, and coconut milk until you have a smooth sauce. Add the sauce to the pan and heat everything briefly. Roughly chop the peanuts and add the sesame seeds and peanuts. If you like, you can briefly toast the sesame seeds and peanuts in a separate pan beforehand. Then mix the noodles with the peanut vegetables and add the dark strips of pak choi.