John Myers
Ingredients for 6 servings:
- 500 g mie noodles
- 500 ml vegetable stock
- 2 peppers
- 2 carrots, depending on size
- 5 cm ginger
- 1 jar soybean sprouts, mung bean sprouts or bamboo shoots
- 6 eggs, depending on size
- Soy sauce
- 2 pinches of five-spice powder
- 2 tbsp spice mix (red Asian spice from Fuchs)
- 1 shot of sake, if available
- Soybean oil or peanut oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
A surprisingly simple and delicious improvisation that almost tastes like something from an Asian snack bar at the train station
Wash the bell peppers, peel the carrots and ginger, and cut everything into fine strips. Then stir together the broth and cook it with the mie noodles in a large (!), non-stick pan over high heat. In the meantime, heat a little oil in another pan, whisk the eggs with a dash of soy sauce and the five-spice powder, and then fry them over medium heat until they form a thin pancake. (Make sure there’s enough oil in the pan; mine stuck to the bottom.) When the pancake is evenly browned on all sides, remove it from the pan and cut it into strips or tear it apart with a spatula. By this time, all the broth should have evaporated or been absorbed by the noodles. Add a generous portion of oil and fry the noodles on all sides for a few minutes. Reduce the heat to half, add the vegetables and the egg, sprinkle with the Asian seasoning, and stir well. Let everything simmer for about 5 minutes, stirring occasionally, before adding a sip or two of soy sauce and, if available, the same amount of sake. Then let it simmer for a few more minutes, stirring occasionally. This recipe can be modified and expanded as desired. For example, I would have liked to add some Asian mushrooms and snow peas, and I could also imagine chicken strips being tasty if you’re not a vegetarian. On the other hand, mie noodles are also available without eggs, so you can make the dish completely vegan.
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