Street food Asia

5-6 leaves of an iceberg lettuce

1 red bell bell pepper

10 mushrooms

200gr snow peas

3 small pak choi

3 spring onions

1 jar of sprouts

1 clove of garlic

5 cm ginger

Asian rice noodles

Chili

Salt

Very good sesame oil

100ml coconut milk

1 stalk of lemongrass

Asian rice noodles

Coriander as topping

Wash and chop the vegetables. Dice garlic, chili and ginger very finely.

Add sesame oil to the wok and then briefly sauté the vegetables in order. Add the sprouts, garlic, chili and ginger and sweat again briefly.

Add the coconut milk, place the lemongrass in the sauce and let it sit for a maximum of 5 minutes. The vegetables should still be crunchy!

In the meantime, boil a pot of water, put the rice noodles in and let them steep for 3 minutes.

Cut the iceberg lettuce into strips

To serve, you'll need a bowl. First put the iceberg lettuce, then the noodles and the vegetables. To finish, add cilantro as a topping....

A mega delicious dish. But be careful! Rice noodles contain 80 g of carbohydrates per 100 g!

Immediately before preparation I have allowed myself two phase o mine, so only a third of the carbohydrates are absorbed.😉