Fried rice noodles with vegetables

Ingredients for 4 servings:

• 300 g noodles (rice noodles), wide
• 1 bunch of spring onions
• 2 garlic cloves
• 1 tbsp ginger, freshly chopped
• 1 red chili pepper(s)
• 1 carrot(s)
• 2 stalk(s) Celery
• 3 tbsp olive oil
• 2 tsp sambal oelek
• 3 tbsp soy sauce, sweet
• 2 tbsp soy sauce, salty

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the rice noodles in warm water for about 30 minutes. Clean the spring onions and slice them into thicker rings. Peel the garlic cloves and chop them very finely. Halve the chili lengthwise, remove the seeds, and chop the chili very finely. Peel the carrot and cut it into very fine sticks. Wash the celery and cut it into fine strips. Heat the oil in a wok or large frying pan and briefly fry the spring onions, garlic, ginger, and chili. Add the remaining vegetables and stir-fry for 2-3 minutes. Empty the noodles into a sieve, drain well, and add them to the vegetables in the wok. Season with sambal oelek and the soy sauces and mix everything well. Heat the noodles for a few minutes.