Asian-style fried noodles

Ingredients for 3 servings:

• 375 g rice noodles
• 100 g carrot(s), diced
• 100 g mung bean sprouts
• 1 large onion(s) or some spring onions
• 100 g mushrooms or oyster mushrooms, or 10 g dried morels
• 2 cloves garlic
• 4 tbsp sunflower oil
• ½ tbsp sesame oil
• 1 tbsp fish sauce
• 3 tbsp soy sauce
• 7 tbsp oyster sauce
• 1 tsp raw cane sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

that’s how they have to be in my opinion

Soak the rice noodles in water for 60 minutes. Once soft, cut them into the desired size. I simply cut them crosswise a few times, then drain them in a sieve. Soak the morels in cold water for 45 minutes, if necessary, then squeeze out the excess water and cut into thin strips. Julienne the carrots. Finely dice the onion. Peel the garlic cloves. Finely chop the fresh mushrooms. Heat the sunflower oil in a wok and add the carrots. After half a minute, add the onions and fry for a minute. Press the garlic into the wok, add the mushrooms and sprouts and fry everything for about 2 minutes. Now add the noodles. Season with fish sauce, soy sauce, oyster sauce, sesame oil and sugar, mix well and heat until nice and hot for about another minute. Serve immediately. Set aside the oyster sauce and soy sauce for seasoning. Variations: Add 250g of meat (chicken, pork, beef) or 250g of frozen shrimp along with the carrots. One or two chili peppers also taste good as a seasoning. Use eggs, Thai basil, Chinese cabbage, or other favorite vegetables such as broccoli.