Spicy Coconut Milk Noodles - cooking recipe

Ingredients

125 g dried medium egg noodles
2 tablespoons vegetable oil
1 onion, chopped
1 red chile, deseeded and sliced
3 garlic cloves, sliced
5 cm fresh ginger, peeled and grated
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 stalk lemongrass, sliced
400 ml coconut milk
300 ml vegetable stock
125 g cabbage, shredded
275 g green beans, sliced on diagonal
150 g mushrooms, sliced
75 g unsalted peanuts

Preparation

Place noodles in a bowl and cover with boiling water. Leave to stand.
Heat oil in a wok and gently fry the onion, chilli, garlic, coriander, ginger, tumeric and lemongrass for 5 minutes.
Pour coconut milk and stock into the wok and just bring to the boil. Turn down heat and add the vegetables and drained noodles.
Cover and simmer for 5 minutes.
Add the peanuts and serve.