Korean summer wok

300 g noodles

2 carrots

0,5 zucchini

100 g mushroom

2 cloves of garlic

3 spring onions

1 table spoon grated ginger

100 spinach

3 table spoons coconut oil

0,5 lime, juice and zest

1 table spoon sesame oil

salt

sesame seeds black and white

chili flakes

eatable flowers e.g. cress, pansies or dandelions

Boil the noodles according to the pack. Peel carrots and slice carrots and zucchini thinly. Slice mushroom and spring onions. Peel and grate garlic. Heat up the coconut and the sesame oil in a pan. Fry the veggies in 5 minutes. Add the noodles, lime and salt. Fry for a little while. Serve in bowl and sprinkle sesame seeds and chili flakes on top. Decorate with flowers.