Quick wok vegetables with rice noodles

Ingredients for 2 servings:

• Coconut oil for the wok
• 1 m.-sized onion(s)
• 2 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), orange
• 1 m.-large zucchini
• 2 handfuls of white cabbage
• 200 ml oat cream (oat cream cuisine)
• salt and pepper
• 2 tsp curry
• rice noodles
• sesame
• salt and pepper

Instructions

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

valuable plant-based

Wash, deseed, and dice the bell peppers. Wash and dice the zucchini. Peel, wash, and thinly slice the carrots. Peel the onion and chop roughly. Thinly slice or shred the white cabbage. Heat the wok, warm the coconut oil, and add the vegetables one by one. First, sauté the carrots and onions, then add the bell peppers, zucchini pieces, and cabbage strips, tossing well a few times, and season with salt and pepper. Add the cream and bring everything to a simmer. Then stir in the curry, simmer for about two minutes, set aside, and let it steep. Cook the rice noodles at the same time so everything can be served together. Before serving, sprinkle some black sesame seeds on top for garnish.