This dish is healthy, easy to do and as spicy as you want it to be. Enjoy for lunch or as first course for dinner. 
 

7 oz (200 g) thin noodles
(choose any brand you like)

2 cups (480 ml) water

1 carrot

10 small white mushrooms

2 spring onions

2 teaspoons of oil

1 teaspoon chili paste (add more if you like spicy food)

1 teaspoon ginger paste

1 teaspoon light soy sauce

2 tbsp sundried tomatoes

1 tbsp fresh thyme leaves

How to prepare:

Put the noodles in boiling water, reduce the heat to medium and let cook for 3 minutes. Peel the carrot and cut it in half and then into thin slices. Wash the mushrooms and cut them into slices. Wash the spring onions and cut them into slices.

Drain the noodles.

Take a pan and heat it up, add oil and then the carrot and mushroom slices. Cook for 3 minutes and stir frequently. Take the pan off the heat and add the noodles. Season with chili, soy sauce and ginger.

Divide the noodles between two plates. Cut the sundried tomatoes into small pieces and add them on the noodles. Add spring onion slices. Decorate with the thyme leaves.