Asian-Style Noodle Gratin

Ingredients

• 5 g dried Mu-Err mushroom
• 250 g Mie noodles
• 1 Garlic clove
• 400 ml coconut milk
• 2 tbsp Soy sauce
• Cayenne pepper
• 3 eggs
• 2 carrots
• 1 red bell pepper
• 200 g Sugar snap peas
• 4 Spring Onions
• 2 tbsp freshly chopped coriander leaves
• 3 tbsp butter
• 2 tbsp breadcrumbs
• coriander leaves (for garnish)
• butter (for the dish)

Instructions

1. 1.

   Soak the mushrooms in water according to package instructions. Cook the noodles as directed, then rinse and drain. Peel and mince the garlic.

2. 2.

   Preheat oven to 200°C with fan. Mix coconut milk and garlic, season with soy sauce and cayenne pepper, then whisk in the eggs. Peel carrots and shave thin ribbons with a vegetable peeler. Wash, trim, halve, seed, remove white membranes from the bell pepper and cut into strips. Rinse sugar snap peas, halve them, wash spring onions and slice into rings. Rinse coriander leaves, pick off stems and chop. Drain mushrooms, pat dry and slice into strips. Melt 1 tbsp butter in a pan, steam the snap peas with 2–3 tbsp water for 3–4 minutes. Add carrots and simmer for 2 more minutes. Mix in onions, bell pepper, mushrooms and herbs, seasoning with soy sauce. Fill a greased baking dish with noodles, spread the vegetable mix on top, pour over the coconut sauce. Sprinkle breadcrumbs and remaining butter in small flakes over the top. Bake in the preheated oven for about 20 minutes.