John Myers
Asia Noodles with Herb Pancake Strips, Vegetable Sticks À La Stefan Wiertz
The perfect asia noodles with herb pancake strips, vegetable sticks à la stefan wiertz recipe with a picture and simple step-by-step instructions.
- 600 g Mie noodles
- 100 g Fresh bean sprouts
- 50 g Finest carrot strips
- 50 g Finest celery strips
- 2 piece Eggs
- 150 g Wheat flour
- 2 bunch Coarsely chopped leaf parsley
- 2 bunch Coarsely chopped chives
- 2 bunch Coarsely chopped chervil
- 2 tbsp Light soy sauce
- 2 tbsp Toasted sesame oil
- 3 Piece Organic lemon juice / zest
- 1 tsp Sugar
- A bit of sAlt
- As part of the Telekom Campus Cooking Tour, the celebrity chef Stefan Wiertz recreates the student classic “Pasta”. This is how it works: Weigh and cook MIE noodles.
- Mix the finished MIE noodles in a large bowl with a little light soy sauce and hot vegetable stock and marinate.
- Fold the soy sprouts, carrots and celery into the hot MIE noodles and let sit in the bowl for approx. 5 minutes, covered.
- Mix eggs, milk, flour, salt and herbs in a bowl to form a smooth dough.
- Bake the pancake batter in a pan lightly drizzled with peanut oil and cut into fine strips, drizzle with a little light soy sauce.
- Finally, fold in the pancake strips and the vegetable-noodle mixture and serve with light soy sauce and plucked herbs, if you like.
- For the lemon sauce: pour light soy sauce, roasted sesame oil with organic lemon zest / juice, sugar and a little salt into a small bottle and shake well with the lid closed.
- 8th tip from star chef Stefan Wiertz: I like to puree fresh Thai basil and mint in the lemon sauce to make it even more aromatic.
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