Fried rice noodles with vegetables

Ingredients for 4 servings:

• 250 g rice noodles
• 2 large spring onions, cut into rings
• 2 garlic cloves, squeezed
• 3 cm ginger, peeled and grated
• 1 chili pepper(s), finely chopped, with seeds
• sesame oil
• 3 leaves of Chinese cabbage, cut into strips
• 1 small cauliflower, cut into small florets
• 3 m.-sized carrot(s), peeled and cut into sticks
• 100 g peas, frozen
• 2 eggs, whisked
• 1 handful of sesame seeds
• 250 g silken tofu, cut into cubes
• little soy sauce, salty
• lots of soy sauce, sweet
• e.g. salt and pepper
• Spice mix (Thai spice mix)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Prepare the vegetables according to the ingredients list. Season the tofu with salt and Thai spice mix and set aside. Cook the rice noodles according to the package instructions (the rice noodles I used need to be soaked in warm water for 5 minutes). Then stir-fry them with the stir-fry vegetables for 3 minutes. Add plenty of oil to a wok or large frying pan. Sauté the spring onions, garlic, ginger, and chili in the oil for a few minutes. Meanwhile, season the beaten eggs with salt, pepper, and Thai spice mix and add sesame seeds. In a separate frying pan, fry the egg mixture with a little oil, just like scrambled eggs. Set aside. Now add the cauliflower florets and peas to the wok and fry. After about 3 minutes, add the carrot sticks. After another 2 minutes, add the Chinese cabbage strips. Season the vegetable mixture with a little salt and Thai spice mix. Add a little salty soy sauce and plenty of sweet soy sauce. After another 3 minutes, add the silken tofu. After another 2 minutes (approximately 10 minutes total), add the egg and rice noodles and mix well. Season to taste with sweet and (a little) salty soy sauce, as well as the spices. Cover and continue to cook briefly. Serve.