John Myers
Ingredients for 4 servings:
- 350 g pasta, lentils
- 600 g vegetables (e.g. carrots, zucchini, onions, mushrooms…)
- 2 garlic cloves
- 3 tbsp oil (rapeseed)
- 1 jar soy sprouts
- 50 ml soy sauce
- 4 tbsp oil (sesame oil)
- 1 tbsp Chinese spice mix
- Salt and pepper, black
- possibly sambal oelek
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
easy to prepare and combine according to taste
Cook the mie noodles for 3 minutes and drain. Dice the vegetables, or cut them into slices or strips, and finely chop the garlic cloves. Heat the rapeseed oil in a large, non-stick pan or wok and sauté the garlic and vegetables over low heat for about 10 minutes. Then add the bean sprouts and mie noodles and mix everything well. Mix in the soy sauce, sesame oil, and seasonings. If you like it spicy, add 1 tablespoon of sambal oelek or a very finely chopped chili pepper. You can adapt these recipes to your own taste. I recommend using 3-4 vegetables, such as leeks, carrots, onions, mushrooms, bell peppers, zucchini—anything that tastes good and can be easily quartered or sliced into strips. Dried mushrooms such as mu err or shiitake mushrooms are also delicious. The mie noodles can also be easily replaced with 200g of rice. If you like tofu, you can also add diced tofu. Mung bean sprouts also work well instead of soybean sprouts. Stir-fried turkey or chicken also tastes delicious when stir-fried into the finished dish. If you don’t have any Chinese spices in your cupboard, use paprika powder, curry powder, garlic spice, chili, salt, and pepper.
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