Asian fried noodles vegan

Ingredients for 4 servings:

• 250 g egg-free mie noodles
• 150 g smoked tofu
• 1 bunch of spring onions
• 1 piece(s) ginger, to taste, I use a 2 € piece
• 2 cloves garlic
• 1 chili pepper(s), dried
• 5 tbsp oil, neutral, e.g. sunflower oil
• 3 tbsp soy sauce
• 1 tbsp lemon juice
• 1 ½ bags of frozen vegetables (Chinese vegetables)
• 3 mushrooms, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the noodles according to the package instructions and drain well. Meanwhile, cut the smoked tofu into strips. Wash the fresh vegetables. Slice the spring onions into rings, quarter and slice the mushrooms, finely chop the ginger and chili pepper, and press/finely chop the garlic. Put the frozen vegetables in a bowl. Now fry the smoked tofu in a wok until crispy. Cook for about 5 minutes. Push it aside, add a splash of oil, and lightly roast the garlic, chili, and ginger. Add the spring onions, mushrooms, and frozen vegetables and cook for about 10 minutes, until the noodles are no longer frozen. Now add the noodles, stir well, and cook for 2-4 minutes. Add the soy sauce, lemon juice, and a little salt (not too much!), and season to taste. It’s better to use a little less soy sauce and work your way up slowly; you can always add a little more to the plate.