Noodles with Veggies in Peanut Sauce

Ingredients

  • 200 g of chili noodles
  • 2 large carrots
  • 1 bunch of spring onion
  • 10 g of ginger
  • 2 cloves of garlic
  • 1 fresh red chili pepper
  • 50 g of champignons
  • 50 g of frozen edamame
  • 50 g of peanut butter
  • 40 ml of soy sauce
  • 150 ml of coconut milk
  • 1/2 of lime

Instructions

  1. Wash the vegetables. Peel the carrots, ginger, and garlic. Separate the green and white parts of the spring onion. Cut the chili pepper in half and remove the seeds.

    Vegetables on a cutting board

  2. Mince the ginger, garlic, and chili pepper. Chop the spring onion into rings. Cut the carrots into little strips. Slice the mushrooms.

    Sliced vegetables

  3. Warm enough olive oil in a skillet over medium heat. Put the garlic, ginger, chili pepper, and white parts of the spring onion in the skillet with some salt and pepper. Cook them for 2-3 minutes.

    Onion, chili, ginger, and garlic in a pan

  4. Add the carrots, mushrooms, and edamame. Cook for about 5 minutes until the mushrooms look almost ready.

    All veggies in a pan

  5. Put the coconut milk and soy sauce in another pan. Bring them to a boil, then mix in the peanut butter, just enough to make the sauce creamy. Press the lime, add salt and pepper, and pour the sauce into the vegetables.

    Veggies with sauce

  6. Cook the noodles according to the recommendations on the package. Combine the noodles and vegetables and let them blend together for a minute. Garnish with the green parts of the spring onion and serve.

    Noodles with vegetables in peanut sauce