Ingredients
- 1 broccoli
- 1 red bell pepper
- 1 green bell pepper
- 3 carrots
- 200 g mung beans
- 1 pok choi
- 2 spring onion
- 2 garlic cloves
- 4 tbsp sesame oil
- 300gr black rice noodles
- Sauce:
- 100 g almonds
- 200 ml water
- 12 g ginger
- 2 tbsp sesam oil
- 4 tsp salt
- 1/2 tbsp date syrup
- 2 garlic cloves
- Juice of 1 lime
Instructions
Sauce:
Put all ingredients in a blender and mix well on high speed.
Wok:
1. Wash and cut all the ingredients into bite-sized pieces.
2. In a wok pan heat 4 tbsp sesam oil over medium heat. Add the garlic, then the broccoli and the carrots and fry for about 5 min.
3. Add all the other vegetables, fry on high and then cover and let cook for about 10 min.
4. At the same time, bring a pot of water to a boil and cook the black rice noodles according to package instructions.
5. When noodles are tender, drain and add to the wok, stirring carefully. Serve in bowls with the sauce and some fresh spring onion as decoration.
Recipe & Photo: Sara & Sven https://www.instagram.com/aboutbeetroots/ Â
