Asian Veggie Noodle Bowls

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

2 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.

3 Meanwhile, prepare noodles as per instruction on the package and distribute them to the bowls once they are ready.

4 Set the wok back onto the stove. Heat a lug 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 chick peas with bamboo shoots each for about 3 minutes.

5 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!