Spicy vegan Thai noodles

Ingredients for 2 servings:

• 200 g udon noodles
• 2 spring onions
• 1 garlic clove(s)
• 1 carrot(s)
• 1 handful of coriander, chopped
• 1 handful of peanuts, chopped
• sesame
• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp agave syrup
• 1 tbsp Sriracha sauce

Instructions

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

very aromatic and quickly prepared

Slice the spring onions and set the green part aside for garnish. Grate the carrot or thinly slice it into sticks. Finely dice the garlic clove. Combine the sauce ingredients in a small bowl. Cook the noodles for about 4 minutes, until just slightly firm to the bite. Drain and set aside. Heat a little oil in a pan and sauté the white part of the spring onions, the garlic, and the carrots. Add the noodles and sauce and cook briefly until the noodles are glazed and have absorbed most of the sauce. Divide between 2 bowls and garnish with sesame seeds, cilantro, and the green part of the spring onions.