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Asia wok vegetables with coconut milk

Details


  • Preparation time: 30 min.
  • vegan
  • warmes Gericht
  • quick preparation
Christopher Hinze
Asia wok vegetables with coconut milk
Asia wok vegetables with coconut milk

Method


Heat up wok and put coconut oil into wok. Add vegetables, Shiitake mushrooms and ginger. Gently brown from all sides for 3-5 minutes. Season with salt and pepper.

In the meantime, cover noodles with boiling water, put the lid on the pot and let noodles rest for approx. 9 minutes.

Add peanutbutter, coconut milk and water to the vegetables, stir everything and bring to a brief boil. Next, add soy sprouts and spring onions, stir and steep for a few minutes with closed lid.

Drain noodles. Stir a few drops of coconut oil into the noodles. Serve wok vegetables on a bed of noodles on preheated plates. Decorate with chopped coriander.

Ingredients


Rapunzel Products


1006055 Coconut oil virgin, HAND IN HAND
110100 Peanut butter fine 100% peanuts
130100 Almond butter
1200135 Atlantic sea salt fine
690360 Mung bean bioSnacky
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de