Vegetarian Wok with Nut Hummus

Ingredients for 2 servings

• 150 g broccoli bouquets
• 2 carrots
• 1 peppers
• 100 g of mushrooms
• 0.5 leek
• 0.5 tsp salt
• 250 g egg noodles, cooked
• 2 tsp rapeseed oil
• 2 pinches salt
• 1 pinches white pepper, freshly ground
• 1 tbsp Chinese soy
• 2 teaspoons sesame seeds
  Nut hummus
• 2 cup chickpeas, cooked
• 0.5 tablespoons lemon juice
• 2 tbsp water
• 1 teaspoon of olive oil
• 0.5 dl cashew nuts, chopped (25 g)
• 1 pinch of cumin
• 1 pinch of salt
• 1 pinch white pepper, freshly ground

How to prepare

• Thaw the broccoli. Peel and shred the carrots. Divide, seed and shred the bell pepper. Cut the mushrooms into pieces. Stir and shred leeks.
• Fry vegetables, mushrooms and noodles in oil 2-3 min. Taste with salt, pepper, and soy.
• Sprinkle with sesame seeds.
• Mix chickpeas with lemon juice, water and oil in a food processor or with mixer stick. Mix nuts and taste with cumin, salt and pepper.