Servings: people
Calories/100g: 169.22 kcalWhy you should try it
This is just so creamy. I can’t get enough of coconut milk and I hope you can’t, too. The honey makes the noodles sweet and the lemon grass balances out the other side of taste with it’s citrus and lemon flavour with a hint of mint. Finally, the soy sauce completes the taste experience while the mushrooms provide a fleshy texture.
Ingredients
- 400 g Mie Goreng Noodles
- 2 red peppers
- 250 g mushrooms
- 4 scallions
- 2 batons of lemon grass
- 400 ml coconut milk
- 30 g ginger
- 2 garlic cloves
- 30 g roasted sesame
- 75 ml soy sauce
- 2 tablespoons sesame oil (olive oil works, too)
- 0,5 tablespoon honey
Instructions
- Prepare vegetables. Wash the vegetables but clean the mushrooms either with a paper towel or a small brush. Separately, cut the white and green parts of the spring onions into fine rings. Halve peppers, remove core and cut into strips. Cut brown mushrooms into thin slices. Peel ginger and grate finely. With the back of a knife, press lemongrass so that the essential oils are released.
- Cook noodles. Cook the noodles according to the package instructions in a large pot.
- Fry vegetables. In a pan, heat up the sesame oil on medium heat and add the white part of the scallions, the peppers, lemon grass as well as the mushrooms. Cook for about 4-5 minutes until the mushrooms have shrunk. Add the ginger and garlic and fry for another minute.
- Deglaze. Deglaze with soy sauce, coconut milk and honey.
- Add noodles and season. Add the cooked noodles to the mixture in the pan and stir well. Season with salt and pepper to taste.
- Serve and garnish. Take out the lemon grass and divide the dish among plates. Sprinkle toasted sesame seeds and green scallion rings on top. Enjoy!
Nutrition
Calories: 169.22 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!