Veggie Pieces "S" 1 kg
Chinese noodles 500 g
Mix of bell peppers (red, yellow, green) 350 g
Mangetout beans 200 g
Carrots 25 g
Fresh bean sprouts 300 g
Fresh ginger 40 g
Coconut milk 50 cl
Fresh coriander 50 g
Lime 1 pièce
Olive oil 10 cl
Salt & pepper
Cook the Chinese noodles in boiling water, strain and set aside.
Thinly julienne the bell peppers, peeled carrots and mangetout beans.
Peel and thinly slice the ginger.
Grate the lime zest.
Combine the Sauté Végétal, Chinese noodles, bean sprouts, bell peppers, mangetout beans and carrots in a large mixing bowl.
Add the ginger and lime zest.
Heat the olive oil in a wok and sauté the mix, stirring briskly and continuously.
Season with salt and pepper.
Add the coconut milk at the end of cooking.
Check the seasoning.
Just before serving, add the finely chopped coriander and serve nice and hot.