Pasta dishes are just always delicious!
25 min, elaborate Make noodles in salted water al dente, then drain in a colander. Heat 2 tbsp. peanut oil in a wok and fry the noodles until crispy, remove and set aside.
Rinse the paksoi and cut into strips. Remove the skin from the carrots and cut into sticks. Remove the skin from the onion and cut into small pieces. Clean the spring onions and cut them into 2 cm long pieces. Rinse and drain the bean sprouts. Heat the remaining peanut oil and cook the vegetables for about 2 min, stirring constantly.
Cut the chilies in half, remove the seeds and chop them together with the garlic and ginger. Add to the vegetables form, pour vegetable broth and continue to stir-fry. Add the fried noodles, season with ketjap manis and continue to fry briefly. Add the minced coriander greens and mix well.
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