Mie Goreng Noodles with Chilli and Vegetable Mix

1. For the noodles: Cut 1 green chilli pepper and half of the spring onions into very small pieces, set aside. For the vegetable mix: Scrape out the pulp of the zucchini with a spoon. Cut the bell pepper and zuccini into small pieces. Likewise the remaining onions and the red chilli pepper. Cut 4 champions very small, the rest into small pieces.

Vegetables mix

1. Fry the champion pieces, onions and chilli briefly in rapeseed oil, then add the paprika and stir occasionally. Then stir in the zucchini and champions, season with salt. Fry everything briefly at high temperature and stir. Then reduce the heat and stir in the can of chopped tomatoes and 1 teaspoon of brown sugar. I added 1/2 cup of water. Let everything simmer for 5 minutes, depending on how firm you want the vegetables to be. Put the pot aside.

Fry the omelette

1. Whisk the eggs, season with salt and let them set in a non-stick pan, then turn and remove from the heat and tear into small strips or pieces, keep warm.

Pasta

1. Put the pasta in a saucepan and pour boiling water over it, let it steep for 5 minutes (do not boil, do not salt, the pasta is already salted), then pour into a sieve, drain. In a pan in a little rapeseed oil, lightly fry the green chilli pepper with the onions, then add the seasoning paste and mix the noodles, everything well, add the egg and fry for about 3 minutes.

Serve

1. Pour some toasted sesame oil and soy sauce over the noodles – depending on your taste.
2. The noodles taste very good because they are very thin. This dish is traditionally made with seafood. The slightly spicy vegetable mix is ​​my variant to eat without fish or meat. But actually you can just eat the pasta for yourself, it also tastes delicious.