John Myers
Wok Vegetables with Chinese Mie Noodles À La Heiko
The perfect wok vegetables with chinese mie noodles à la heiko recipe with a picture and simple step-by-step instructions.
- 200 g Chinese cabbage fresh
- 2 Carrots
- 2 Zucchini fresh
- 1 Red peppers
- 1 Onion
- 100 g Bamboo shoots
- 300 g Chicken breast
- 200 ml Beef stock
- 250 g Chinese mie noodles
- Chinese spice
- Chilli from the mill
- Salt, pepper from the mill
- 2 tbsp Soy sauce dark
- 1 tsp Tabasco
- 2 tsp Sugar brown
- Wash and clean the vegetables. Cut the carrots and peppers into sticks. Halve the zucchini and cut into slices. Cut the onion into thin slices. Cut the Chinese cabbage into bite-sized pieces.
- Cut the meat into strips and fry in the wok in hot oil, stirring constantly, and remove. Now fry the onions, carrots and peppers in a wok. Now stir in the zucchini. After 5 minutes, add the Chinese cabbage and bamboo shoots. Season the vegetables with the spices.
- Cook the Mie noodles according to the instructions on the packet.
- Now stir in the meat and add the beef stock. Let the whole thing simmer over a low heat for 5 minutes. Season again to taste and serve with the Mie noodles. Good Appetite.
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