Summary

Ingredients

• 1 bunch spring onion (s)
• 250 g carrot (s)
• 1 large red pepper (s)
• 1 large zucchini
• 400 g mushrooms
• 400 ml coconut milk
• 150 ml vegetable stock
• 250 g wok noodles
• 1 tablespoon sesame oil
• 1 teaspoon curry powder
• salt and pepper
• paprika powder
• Chili powder
• chives

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Instructions

1. Wash, clean and cut the vegetables into small pieces, cut the carrots into small strips.
2. Heat the oil in a wok or pan and fry the spring onions, carrots, peppers and zucchini for about 3 minutes. Add the mushrooms and cook for another 3 minutes. Then add the coconut milk, the broth and the wok noodles and simmer for 10 minutes with the lid closed.
3. Season the dish with curry powder, salt and pepper and refine with chili powder, paprika powder and chives as desired.
4. For the vegan version, make sure that the wok noodles are egg-free.