Whole wheat spaghetti with Chinese cabbage and fried oyster mushrooms

Ingredients for 3 servings:

• 300 g whole wheat spaghetti
• ½ Chinese cabbage, approx. 600 g
• 3 carrots
• 1 onion(s)
• 1 Thai chili pepper(s)
• 1 piece(s) ginger root, walnut-sized
• 2 garlic cloves
• 1 tbsp sesame oil
• 2 eggs
• 50 g Parmesan
• 200 g oyster mushrooms
• oyster sauce
• Soy sauce, light
• Salt and pepper, black
• Sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a vegetarian noodle dish from the wok

Halve the whole-wheat spaghetti, cook in salted water until al dente according to the package instructions, and drain in a sieve. Cut the halved Chinese cabbage crosswise into strips about half a centimeter wide. Halve the carrots lengthwise and slice diagonally into thin slices. Cook the Chinese cabbage and carrots in salted water until al dente, and drain in a sieve. Halve the onion and slice thinly. Finely chop the Thai chili, ginger, and garlic and mix with the sesame oil. Finely grate the Parmesan cheese and mix well with the eggs in a bowl using a hand blender. Season with black pepper and salt. Heat a little sunflower oil in a wok. Add the oyster mushrooms to the Parmesan and egg mixture, fry in batches in the wok until golden brown, remove from the wok, and drain on kitchen paper. Sauté the chili, ginger, garlic, and sesame oil mixture in the wok with the onions in a little sunflower oil. Add the carrots, Chinese cabbage, and whole-wheat spaghetti, mix, and heat again. Season with oyster and soy sauce to taste. Add the fried oyster mushrooms to the noodles, heat briefly, and serve.