Crunchy vegetable pan with rice noodles

Ingredients

Shanghai-Pak-Choi 2
yellow pepper 1
brown mushrooms 100g
garlic clove 1/2
spring onion 1
lemongrass 1/2
ginger 28g
soba noodles 150g
soy sauce 40ml
coconut milk 150ml
black Cumin 1g

Preparation

• Wash the vegetables. Heat plenty of water in the kettle. For cooking you also need 1 large pan, 1 large pot, a garlic press and a sieve.
  Cut off 0.5 cm from Pak-Choi-Strunk, then quarter Pak Choi lengthwise.
  Halve the yellow pepper, remove the core and cut the halves of the pepper into strips.
  Slice brown mushrooms.
  Remove garlic.

• Cut the spring onion into fine rings.
  Tap the lemongrass flatter with a knife-edge so that it breaks open a bit.
  Peel ginger and mince it.

• Put plenty of hot water in a large saucepan, salt and bring to a boil.
  Add soba noodles and cook for 3 to 5 minutes until firm.
  Drain into a sieve and rinse with cold water.

• In a large pan, heat oil on medium heat and press in garlic.
  Add ginger, lemongrass and spring onion rings and sauté for 1 min.
  Add Pak Choi, pepper strips and mushrooms and fry for about 5 minutes.
  Then deglaze with soy sauce, honey and coconut milk and stir everything.

• Remove the lemon grass from the pan. Lift soba noodles under the vegetables and mix well.
  Season with salt and pepper.

• Arrange soya noodles and vegetables on deep plates, garnish with black cumin and enjoy.

Good Appetite!

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