Asian-vegetarian fried noodles with homemade seasoning powder

Ingredients for 4 servings:

• 60 g fried onions
• 2 tsp garlic powder
• 1 tsp ginger powder
• 2 tsp sugar
• 1 tsp turmeric
• 1 ½ tsp paprika powder, hot
• 1 tsp salt
• 500 g spaghetti or mie noodles
• 2 large carrots
• Peanut oil or oil for frying
• 1 piece(s) ginger, approx. 2 cm
• 2 stalk(s) leek
• 1 bunch of spring onions
• 200 g mung bean sprouts
• 10 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, prepare the spice powder. To do this, put the fried onions, garlic powder, ginger powder, sugar, salt, turmeric, paprika powder, and salt in a mortar and grind to a fine powder. Cook the noodles until slightly firmer than usual, drain, and set aside. Wash the leek and cut into 0.5 cm thick rings. Cut the carrots into thin sticks about 3 cm long. Finely chop the ginger. Cut the spring onions into 1 cm pieces. Sauté the carrots in a little peanut oil (or regular oil) in a wok. Add 3 teaspoons of the spice mix and the ginger and stir-fry for 2 minutes over medium heat. Add the leek. Once the leek has wilted slightly, stir in 5 tablespoons of soy sauce. Stir everything in along with half of the spice powder. After about 5-7 minutes, add the noodles, the remaining soy sauce, and the remaining spice powder, and stir-fry everything for 3-5 minutes over medium heat. Add the spring onions and sprouts and sauté for another 2 minutes. Season the noodles to taste and adjust the seasoning if desired. Tips: If desired, garnish with coriander leaves and additional fried onions when serving. Using egg-free noodles, this dish is also vegan.