Wok Vegetable Noodles

Ingredients

• 400 g Chinese egg noodles
• 1 red bell pepper
• 1 medium zucchini
• 1 large onion
• 1 Spring onion
• 1 Garlic clove
• 2 tbsp sesame oil
• 50 g almonds (de-shelled)
• 1 can lychee (peeled, pitted)
• 100 ml vegetable broth (glass)
• Salt
• Pepper
• 1 tbsp light soy sauce
• 1 small can coconut cream

Instructions

1. 1.

   Soak the egg noodles in plenty of cold water. Wash, trim, halve, seed and remove the white skin from the bell pepper, then dice it. Wash the zucchini, cut off the ends, quarter lengthwise and slice into 0.5 cm thick rounds. Wash the spring onion; cut the green part into thin strips for garnish, dice the white part into small cubes. Peel and halve the garlic clove and onion, then finely dice them.

2. 2.

   Drain the lychees and halve or quarter them.

3. 3.

   Heat the oil in a wok and add the vegetables, stirring constantly, adding the broth and steaming for about 5 minutes. Meanwhile, drain the noodles and cook them in boiling salted water. Drain the noodles, combine with the lychees, soy sauce, coconut cream and almonds, season with salt and pepper, mix well, and serve on bowls garnished with spring onion greens.