Beehoon noodles

Ingredients for 4 servings:

• 200 g rice noodles (vermicelli)
• 400 g chicken or turkey
• 200 g prawn(s), peeled, cooked, fresh or frozen
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 large carrots or 200 g carrot sticks
• 3 spring onions
• 150 g soy sprouts, fresh or from a jar
• 4 tbsp fried onions
• 1 lemon(s), organic, sliced, for garnishing
• some soy sauce
• e.g. chili oil
• salt and pepper
• Sugar
• 3 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Wok dish

Wash the sprouts. Wash the spring onions and cut into rings. Pour boiling water over the noodles and let them soak for about 5 minutes. Then drain the noodles, let them drain, and if desired, cut them a little smaller with kitchen scissors. Peel and finely chop the onions and garlic. Peel the carrots and cut them into julienne strips. Wash the shrimp and meat and pat dry. Cut the meat into bite-sized strips. Heat 2 tablespoons of oil in a wok and fry the meat and shrimp in batches until the meat is lightly browned. Season both with salt and pepper, remove and set aside. Heat 1 tablespoon of oil in the frying fat and stir-fry the onions, garlic, and carrots for about 2 minutes. Season the vegetables with salt, pepper, and a good pinch of sugar. Add the shrimp, meat, noodles, and soy sauce, stir well, and fry for another 2 minutes. Add the sprouts and spring onions and stir well. Divide the beehoon noodles among plates, drizzle with chili oil if desired, top each with a tablespoon of fried onions, and garnish with the lemon slices.