Wok noodles with tuna and mushrooms

Ingredients for 4 servings:

• 260 g Chinese egg noodles
• 500 g mushrooms
• 1 can of tuna in oil
• 3 medium-sized carrots
• 1 onion(s)
• 3 spring onions
• 1 small can of peas with carrots
• 1 tsp pepper paste, Korean (Asian store)
• oil
• Soy sauce
• Oil (sesame oil)
• 2 tsp sesame seeds
• Spice mix (Asia)
• curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onions, spring onions (all onions, including the green parts), and carrots. Peel and roughly chop the mushrooms. Prepare the mie noodles as directed on the package, then drain. Heat a little vegetable oil with a little soy sauce in a wok, sauté the onions, and add the tuna oil if desired. Add the spring onions and the carrots. Sauté everything while stirring. Meanwhile, heat the sesame oil in a separate pan, toast the sesame seeds, and add the cooked noodles. Stir-fry. Once the carrots are cooked in the wok, add the mushrooms, the can of peas, and carrots. Season everything with the hot pepper paste, a little curry powder, and chili or Asian spice mix, if desired. The more paste you add, the spicier the dish will be. Add the can of tuna, stir well, and finally add the fried noodles. After everything has been thoroughly mixed again, serve. You can sprinkle the dish with sesame seeds again. Tip: The vegetables can be swapped out quite flexibly; corn, bell peppers, or zucchini are also suitable options instead of carrots and peas.