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.😉
