John Myers
Mie Noodles with Egg, Vegetables and Sprouts
The perfect mie noodles with egg, vegetables and sprouts recipe with a picture and simple step-by-step instructions.
- 100 g Mie noodles
- 1 tsp Salt
- 1 tsp Turmeric
- 2 Eggs
- 2 Carrots about 200 g
- 2 Onions approx. 200 g
- 50 g Spring onions
- 500 g Bean sprouts
- 4 tbsp Sunflower oil
- 2 tbsp Soy sauce
- 2 tbsp Sweet soy sauce
- 2 tsp Instant chicken broth (alternative: 1 teaspoon glutamate!)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- Sweet chili sauce
- Heat Mie noodles in water with salt (1 teaspoon) and turmeric (1 teaspoon), let stand for a few minutes and drain through a kitchen sieve. Peel the carrots with the peeler and cut into fine sticks. Peel the onions in half and cut into strips. Clean and wash the spring onions and cut diagonally into rings. Wash the bean sprouts and drain well. Heat sunflower oil (2 tbsp) in the wok, add the slightly whisked eggs, bake, tear and slide to the edge of the wok. Add sunflower oil (2 tbsp) and add one after the other carrot sticks, onion wedges, spring onion rings and soy bean sprouts and stir fry each time. Finally, add / fold in the prepared Mie noodles and mix with sweet soy sauce (2 tbsp), soy sauce (2 tbsp), instant chicken broth (2 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 strong Pinches). Cook / stir fry everything for a few more minutes. Serve Mie noodles with egg, vegetables and sprouts with a sweet chili sauce.
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