Chinese fried glass noodles with crab

Ingredients for 3 servings:

• 2 spring onions
• ½ onion(s)
• 1 clove(s) garlic
• ½ stalk(s) leek
• 2 carrots
• 1 pack of glass noodles or egg noodles
• 1 egg(s)
• 1 handful of bean sprouts
• 1 handful of bamboo shoots
• Soy sauce
• Five-spice powder, alternatively Chinese spice mix
• 200 g crab
• Salt
• Sugar
• sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the noodles according to the package instructions, rinse with cold water, add a little sesame oil, and mix thoroughly. Cut the peeled carrots, leeks, and spring onions into strips. Dice the onions and finely chop the garlic, or use a garlic press. Drain the bean sprouts and bamboo shoots, pat dry with some kitchen paper if necessary. Whisk the eggs and season with a little S5 spice powder and salt. Heat 1-2 tablespoons of sesame oil in a wok or pan and sauté the garlic and onions. Then add the vegetables and fry briefly. After about 4-5 minutes, push the vegetables to the outer edge of the wok and place the egg in the center. Wait until the egg begins to set, then stir the egg with a wooden spoon until it has the consistency of scrambled eggs. Then push the egg to the edge of the wok and fry the prawns, then mix all the ingredients together in the wok. Add the bamboo shoots. Then add the noodles, mix well, and fry, stirring occasionally. Season with the five-spice powder, sugar, salt, and 1/2-1 tablespoon of soy sauce (I find that more soy sauce takes away the flavor of the dish). Add the bean sprouts and fry for a while longer. The carrots should still be firm to the bite when served.