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.
