Chinese cabbage pan

Ingredients for 4 servings:

• 2 stalk(s) leek cut into strips
• 1 Chinese cabbage cut into strips
• 400 g ham, cooked, cut into strips
• clove(s) garlic to taste
• 1 cm ginger root, finely diced
• 2 tbsp oil
• 200 ml vegetable stock
• 4 tbsp soy sauce
• 1 tbsp cornstarch
• 400 g Chinese egg noodles (Mie noodles)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a wok, stir-fry the crushed garlic, ginger, and ham for about 1 minute, remove, and set aside. Fry the leek and Chinese cabbage in the wok for about 5 minutes until al dente, then season with salt and pepper. Cook the noodles according to the package instructions for about 4 minutes and drain. Mix the broth and soy sauce with the cornstarch until smooth and add to the vegetables. Add the ham, bring to a boil briefly, and stir well. Serve with the noodles.