Rice noodles with mango and peanut sauce

Ingredients for 2 servings:

• 2 carrots
• 5 cm ginger root
• 1 handful of sugar snap peas
• ½ mango(s), ripe
• 60 g rice noodles
• 2 tbsp peanut butter, crunchy
• some soy sauce
• some coconut milk, approx. 150 – 200 ml
• 3 tbsp peanut oil
• 1 tsp, heaped chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Wash and peel the carrots, and cut into 4 cm long, thin strips. Peel the ginger root and also cut into thin strips. Wash the snow peas and pat dry. Peel the mango and cut the flesh into bite-sized pieces. Pour boiling water over the noodles in a small bowl and let stand for a few minutes, stirring occasionally. For the peanut sauce, heat a little coconut milk in a small saucepan, add the peanut butter, and dissolve while stirring. Add a little hot water to the desired consistency. Simmer gently. Season with soy sauce and add some chili flakes for spice. For the stir-fried vegetables, heat the wok. Add the peanut oil and heat until hot. Add the ginger and carrot strips and fry for a few minutes, stirring constantly. Add the snow peas and continue stirring. Remove the wok from the heat, add the mango pieces, and mix. Drain the cooked noodles and mix them into the stir-fried vegetables. Serve on a plate and top with peanut sauce. 450 kcal per serving.