Stir-fried noodles

Bring water to a boil in the pan. Cut Mihoen into large pieces and add 1/2 tablespoon of oil to cooking water. Bring water back to the boil and boil for 15 seconds. Drain Mihoen, rinse with cold water and let it drain. Remove outer leaves of lemongrass, mince stalks. Garlic peel and finely chop. Cut pepper by half, remove seeds and finely chop. Clean the forest onions and cut into rings. Carefully cut the coriander and half of the fresh mint, remove the remaining sprigs of fresh mint leaves. Lime squeezing. Roast golden brown in dry wok peanuts, let cool on dish.

Heat 2 tablespoons of oil in woks. lemongrass, garlic, spring onions and pepper stir-fry for 1 minute. Add Mihoen and heat for approx. 2 minutes. Remove the woks of fire and mix in the finely chopped herbs and lime juice. Sprinkle with peanuts and mint leaves.