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🍝 Wok Noodles with Colorful Vegetables

731 kcal · 30 min · 4 servings

Ingredients

• 400 g Chinese egg noodles
• 1 red bell pepper
• 1 medium zucchini
• 1 large onion
• 1 spring onion
• 1 clove garlic
• 2 tbsp sesame oil
• 50 g almond kernels (blanched)
• 1 can lychee (peeled, pitted)
• 100 ml vegetable broth (jar)
• salt
• pepper
• 1 tbsp soy sauce (light)
• 1 small carton coconut cream

Instructions

1. 1. Place the egg noodles in a bowl and cover them with cold water.
2. 2. Wash the bell pepper thoroughly.
3. 3. Remove the stem and the inside of the bell pepper.
4. 4. Cut the bell pepper in half.
5. 5. Remove the white skin from the bell pepper halves.
6. 6. Cut the bell pepper into small cubes.
7. 7. Wash the zucchini.
8. 8. Cut off the ends of the zucchini.
9. 9. Quarter the zucchini lengthwise.
10. 10. Slice the zucchini pieces into about 0.5 cm thick slices.
11. 11. Wash the spring onions.
12. 12. Cut the green end of the spring onions lengthwise into thin strips.
13. 13. Set the green strips aside to use as garnish later.
14. 14. Cut the white end of the spring onions into small cubes.
15. 15. Peel the garlic clove.
16. 16. Peel the onion.
17. 17. Halve the garlic clove.
18. 18. Halve the onion.
19. 19. Cut the garlic into fine cubes.
20. 20. Cut the onion into fine cubes.
21. 21. Drain the lychees.
22. 22. Halve the lychees or cut them into quarters.
23. 23. Heat the oil in the wok.
24. 24. Add the prepared vegetables to the wok.
25. 25. Stir the vegetables constantly.
26. 26. Add the broth.
27. 27. Simmer the vegetables for about 5 minutes.
28. 28. Drain the egg noodles.
29. 29. Bring salted water to a boil.
30. 30. Cook the noodles in the boiling salted water.
31. 31. Drain the cooked noodles.
32. 32. Add the noodles to the vegetables in the wok.
33. 33. Add the lychees to the vegetables.
34. 34. Add the soy sauce.
35. 35. Add the coconut cream.
36. 36. Add the almonds.
37. 37. Season the mixture with salt.
38. 38. Season the mixture with pepper.
39. 39. Mix all ingredients well.
40. 40. Serve the dish on small plates.
41. 41. Garnish the dish with the green spring onion strips.

Nutrition per serving

• kcal: 731
• Protein: 21 g · Fett/Fat: 33 g · Carbs: 86 g