Vegetable pan with rice noodles

These are the ingredients: Rice noodles, 1 thick carrot, 2 parsley roots, 1 sweet potato, 1 fennel bulb, 2 zucchini, 1 can of coconut milk, 2 chili peppers

Ingredients for the vegetable pan

Heat the coconut oil in a pan.

Heat the coconut oil in a pan

Fry the harder vegetables (fennel, carrot, sweet potato) in the fat first. Add 1 pinch of salt. 3 min Stir constantly.

Then add the peppers and parsley root. Stir constantly for a further 3 minutes. Always add 1 sip of water just before it burns.
Now add the zucchinis and continue stirring, adding water from time to time.
The vegetables are now ready (after about 15 minutes). They can also be eaten as shown here as an evening meal.
Add the rice noodles and water so that the noodles can soften.
Add the coconut milk, leave to infuse for another 5 minutes and then serve. The dish is not suitable for storing as the rice noodles become mushy. Glass noodles made from mung beans, on the other hand, work very well.