Asian noodles with peanut butter sauce

Ingredients

Wok noodles (Asia) 150 g

vegan

carrots 2 Whole (large) (300 g)

Fresh red onion 1 Piece (50 g)

Garlic clove 1 Piece (6 g)

Spring onion 2 Tablespoon (12 g)

Sugar snap peas fresh 80 g

Mung bean sprouts (Basis) 60 g

Zucchini (Allgemein) 100 g

Soy sauce (Kikomann) 45 g

3 tbsp, salt and pepper

Vegetable stock (Lacroix) 100 ml

Crunchy peanut butter (Planet Plant-based) 30 g

2-3 EL

Preparation

1. 1

   First cut the vegetables into bite-sized pieces (do not add the sprouts yet), heat a little olive oil in the pan and fry everything over a high heat for a few minutes.

2. 2

   Pour boiling water over the pasta in a bowl and cook according to the instructions on the packet (approx. 10 mins), then rinse in a colander and drain.⠀

3. 3

   Pour the vegetable stock into a pan and bring to the boil, add the peanut butter and reduce over a medium heat until the sauce is nice and creamy, season with salt and pepper to taste.

4. 4

   Add the soy sauce to the vegetables, add the noodles and sprouts, mix well and season to taste.