Asian Veggie Noodle Bowls

Set a wok or a large skillet over medium-high heat. Shave or chop carrots. Add a splash of vegetable oil to the wok and once it’s hot, add carrots. Stir-fry for 4 minutes. Transfer to bowls and set aside.

Chop shallots, garlic and red chili pepper. In a saucepan, heat 2 teaspoons of vegetable oil. Add shallots, garlic, chili pepper and ginger and cook for 3 minutes over medium-high heat. Add coconut milk and lower the heat. Add fish and soy sauce. Simmer for 10 more minutes.

Meanwhile, prepare noodles according to instructions on the package and distribute them among the bowls once they are ready.

Set the wok back onto the stove. Heat a splash of vegetable oil and stir-fry shiitake mushrooms for 4 minutes. Transfer to the bowls and continue stir-frying green beans, then spinach, and finally chickpeas with bamboo shoots, each for about 3 minutes.

Season with salt and pepper to taste. Serve the bowls with a splash of lime juice sprinkled with black and white sesame seeds and fried crispy onions (optional). Enjoy!