Peanut Coconut Mie Noodles

Ingredients for 4 servings:

• 250 g mushrooms
• 1 broccoli
• 2 peppers
• 1 chili pepper(s)
• 175 g bamboo shoots
• 1 piece(s) ginger
• 3 garlic cloves
• 1 liter vegetable broth
• 800 ml coconut milk
• 2 tbsp curry paste
• 4 tbsp peanut butter
• 3 tbsp soy sauce
• Lime juice from one lime
• 500 g mie noodles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, chop the mushrooms, broccoli, bell peppers, and chili peppers and peel the ginger. Heat a little oil in a pan and fry the mushrooms, broccoli, and bell peppers until hot. Just before the end of the frying, add the chili pepper and bamboo shoots. Press the garlic directly into the pan and grate in the peeled ginger. Fry everything briefly. Finally, add the curry paste and mix all ingredients thoroughly. Prepare the vegetable stock in a large pot and pour in the coconut milk. Add the pan-fried vegetables and bring everything to a boil. Stir in the peanut butter and simmer over medium heat for about 10 minutes. Finally, add the soy sauce, juice of one lime, and mie noodles and simmer for another 2-3 minutes until the noodles are cooked to your desired doneness.