Asia – Fried noodles with beef

Ingredients for 4 servings:

• 200 g Chinese egg noodles (Mie)
• Salt
• ½ small white cabbage
• 2 m.-large carrot(s)
• 2 stalk(s) Celery, medium-sized or 1 bunch Leek
• 1 m.-sized onion(s)
• 300 g beef, suitable for quick frying
• 1 pepper, pickled
• 1 piece(s) ginger, walnut-sized
• 1 tbsp oil
• Cayenne pepper
• 100 ml soy sauce
• 1 tsp vegetable broth, granulated
• some chives

Instructions

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

Cook the noodles in boiling salted water according to the package instructions. Drain and let it drain. Trim and wash the cabbage, then cut into thin strips from the stalk. Peel the carrots and cut into sticks. Trim, wash, and slice the celery or leek. Peel and roughly dice the onions. Wash the beef, pat dry, and cut into strips. Finely chop the chilies. Peel and very finely dice the ginger. Heat oil in a wok or large frying pan. Sear the meat until crisp and then remove. Fry the cabbage, carrots, celery or leek, and onions in the fat for 5-6 minutes, stirring occasionally. Season with cayenne pepper. Halfway through the cooking time, add the noodles, chilies, and ginger. Pour in the soy sauce and 1/4 l water, then return the meat to the pan. Bring the sauce to a boil and stir in the granulated stock. Wash the chives, pat dry, and cut into rolls. Arrange everything and serve sprinkled with chives.