Vegetable stir-fry with peanut sauce and rice noodles

Ingredients for 4 servings:

• 375 g rice noodles
• 0.3 celery root, diced
• 1 piece(s) ginger, approx. 3 – 4 cm
• 1 half zucchini, cut into zoodles
• 1 large carrot(s), sliced
• ½ head of savoy cabbage, cut into strips
• 4 bell peppers, roasted, from the jar, cut into strips
• ½ liter plant milk (plant drink)
• 1 tbsp coconut oil
• 2 tbsp peanut butter
• 75 ml soy sauce
• salt and pepper
• turmeric
• chili flakes
• Galangal
• Paprika powder, hot

Instructions

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

Asian-inspired, vegan

Shape the vegetables into the desired shape. Bring the water for the rice noodles to a boil. Cook the rice noodles in salted water for 8 minutes, drain, and rinse well. Heat the coconut oil in a wok. Add the celery and fry briefly. Add the carrots and fry briefly. Add the remaining vegetables and mix well. Lightly season with salt to release the juices. Deglaze with a little more soy sauce. Stir in the peanut butter. Top up with plant-based milk to the desired amount. Season to taste. The hot vegetable stir-fry can be poured directly onto the noodles. While stirring, the temperature is ideal for immediate consumption. Alternatively, you can add the cold noodles to the wok to further heat them up. Approx. 400 kcal per serving.