- 400 grams Chinese Egg noodle
- 1 red Paprika
- 1 medium Zucchini
- 1 large Onion
- 1 Scallion
- 1 Garlic clove
- 2 tablespoons Sesame oil
- 50 grams blanched almonds
- 1 can peeled and cored Lychee
- 100 milliliters Vegetable broth
- 1 tablespoon light Soy sauce
- 1 small jar Coconut cream
Soak the egg noodles in plenty of cold water. Rinse the bell peppers, cut in half, remove seeds and cut into cubes. Rinse and trim the summer squash, cut into quarters lengthwise and cut into 0.5 cm (approximately 1/4 inch) thick slices. Rinse and trim the scallions. Cut the green parts into thin strips and set aside. Cut the white parts into small rings. Peel the garlic and onion and dice finely.
Drain the lychees and cut in half or in quarters.
Heat the oil in the wok and add the onion, garlic, white part of the scallions, bell pepper and summer squash. Cook, stirring frequently, for about 5 minutes and then add the broth. At this time, cook the noodles in boiling salted water and then drain. Add the lychees, almonds, soy sauce and the coconut milk to the vegetables in the wok. Add the noodles, season with salt and pepper, mix well and transfer to bowls. Serve garnished with the scallion strips.