Cooking in a wok is very healthy because you can steam the vegetables well. I really like using my wok and I generally enjoy Asian food very much. Here I have found a variation that the whole family likes because it is very mild and not too sweet and sour. Just give it a try, here is the recipe:
Wok noodles with coconut and soybeans
Extra tip:If it is a little too mild for you, you can season it with soy sauce.
Read also: Sabine’s Healthy Vegan Glow Bowl with Vegetables and Quinoa – Recipe
Photo by Sabine, meinhaushalt.at
Preparation
Cut mushrooms, bell pepper and spring onion into small pieces.
Heat 2 tbsp oil in the wok and fry the mushrooms in it.
When the mushrooms are done, remove them, add another 2 tbsp oil and sauté the bell pepper, spring onion, bean sprouts and bamboo shoots well.
Pour the coconut milk and vegetable broth over the vegetables and bring to a boil.
Season well with curry, paprika powder, salt and pepper.
Now add the uncooked flat noodles and the mushrooms.
Cook the noodles through within the specified cooking time.
Sprinkle with fresh, finely chopped parsley or cilantro and serve immediately.
Tips & Notes
If it's a bit too mild for you, you can season it further with soy sauce.
