Spicy Coconut Milk Noodles

• 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

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

egg noodles, vegetable oil, onion, red chile, garlic, ginger, ground coriander, turmeric, stalk lemongrass, coconut milk, vegetable stock, cabbage, green beans, mushrooms, peanuts

Taken from www.food.com/recipe/spicy-coconut-milk-noodles-201726 (may not work)