Wok-fried vegetables with noodles

Ingredients for 4 servings:

• 250 g broccoli, divided into florets
• 2 carrots
• 50 g dried mu-err mushrooms
• Water for soaking
• 50 g soy sprouts
• 50 g cashew nuts, unsalted
• 50 g noodles (Asian wok noodles)
• 1 medium-sized bell pepper(s)
• some soy sauce
• some five-spice powder
• some ginger powder
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp lemongrass
• some sesame oil
• possibly cornstarch
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Soak the moo-err mushrooms in water for about half an hour, then cut into small pieces. Quarter the broccoli florets, cut the carrots into sticks, and cut the remaining vegetables into bite-sized pieces. Add the sesame oil to the wok and heat until hot, then add the vegetables and stir-fry vigorously for about 2 minutes. When the vegetables begin to brown, deglaze with a little soy sauce and continue stirring. Add seasonings to taste. Then add the cashew nuts and noodles. Stir for another 5 minutes. If the sauce is too thin, mix in some cornstarch and add it. But be careful: you don’t want it to become mush! This dish can be varied in any way you like. For example, you can add pieces of chicken or other vegetables, such as zucchini, baby corn, kohlrabi, etc., whatever you have on hand. You can serve it with rice, but it’s not necessary.