Fried noodles, green vegetables

Ingredients

• 2 nests of dry egg noodles
• 200 g of green vegetables
• 1 round shallot
• 1 stalk of lemongrass
• 1.5 tablespoon(s) of oil
• 1 clove of crushed garlic

• the sauce

• 2 tablespoon(s) soy sauce
• 2 tablespoon(s) of lemon or lime juice

• the zest of 1 lime

• 1 tablespoon(s) of maple syrup
• 2 teaspoon(s) of sesame oil

• the garnish

• spring onions, coriander, Thai basil, mint, nuts, peanuts, cashews, pine nuts

Preparation

1. Place the chopped shallot, chopped lemongrass and oil in a pan, without heating it.

2. Mix all the sauce ingredients and set aside.

3. Cook the noodles as directed on the package. Drain, save a little cooking water and rinse under lukewarm water. Drain again and set aside.

4. Heat the pan over low heat and stir until the shallots and lemongrass are lightly browned. Increase the heat and brown the roughly chopped green vegetables (Chinese broccoli, choy sum, bok choy, kale, chard, etc.) and the crushed garlic with a drizzle of cooking water.

5. Mix for about 2 minutes, until the vegetables are tender. If you chose broccoli, allow 5 minutes.

6. Add the noodles to the sauce and mix thoroughly using chopsticks. Serve the dish immediately with the roughly chopped garnishes.