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
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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.
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Mince the ginger, garlic, and chili pepper. Chop the spring onion into rings. Cut the carrots into little strips. Slice the mushrooms.
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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.
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Add the carrots, mushrooms, and edamame. Cook for about 5 minutes until the mushrooms look almost ready.
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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.
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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.