Rice noodles with coconut sauce

150 g rice noodles
75 g shitakes
1 parsnip
some kale leaves
1 tbsp nigella seeds
1 can coconut milk
1 tbsp curry powder
1 tsp turmeric
rice noodles coconut sauce

Cook the noodles according to packet instructions, drain well, rinse under cold running water, then set aside.
Finely slice the mushrooms, the parsnip and kale.
Heat a good lug of oil in a large wok over a high heat, then add the parsnip and fry for 3 to 4 minutes, or until slightly softened. Add the mushrooms and the garlic.
Once cooked add the kale, the coconut milk, curry and turmeric. Spice it with pepper & salt according to your taste. Let it simmer until it thickens.
Serve the noodles with the vegetable coconut sauce and spring some nigella seeds on top.
-> recipe for 2p.