Spicy pak choi with peppers and mie noodles

Ingredients for 2 servings:

• 200 g mie noodles
• 400 g pak choi
• 1 bell pepper(s), red
• 4 spring onions
• 2 garlic cloves
• Oil for frying
• some ginger, peeled and grated
• e.g. chili pepper(s), without seeds, depending on spiciness and taste
• 1 tbsp curry paste, yellow, amount to taste
• ½ tsp turmeric powder
• some soy sauce
• some sugar, brown
• 150 ml coconut milk
• some lime juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cooking time: 10 minutes. Cook the mie noodles according to the package instructions, then drain well. Trim the bok choy, remove the stalk, and separate and wash the individual leaves. Cut the white stalk into thin strips and the green part into wider strips. Wash the bell pepper, cut in half, and remove the stem, seeds, and white membranes. Dice the bell pepper halves. Trim, wash, and slice the spring onions. Peel and finely dice the garlic cloves. Heat the coconut oil in a pan. Sauté the bok choy stalks and bell pepper. Add the spring onions, garlic, ginger, chili, and spices, sauté briefly, and deglaze with the coconut milk. Simmer for three to five minutes. Add the green part of the bok choy, mix, and let stand briefly. In a second pan, fry the noodles, add to the vegetable mixture, and season with soy sauce and lime juice.