Asian noodle stir-fry with broccoli

Ingredients for 2 servings:

• 160 g mie noodles
• 250 g broccoli
• 100 g carrot(s)
• 1 spring onion(s)
• 1 garlic clove(s)
• 30 g cashew nuts
• 1 tbsp soy sauce
• 60 g mung bean sprouts
• some rapeseed oil
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the broccoli thoroughly, then separate the florets from the stalk. Peel and finely chop the broccoli stalk. Wash and peel the carrots, then slice them thinly using a mandoline. Wash the spring onions and slice them into rings. Peel and finely chop the garlic cloves. Rinse the mung bean sprouts in cold water and drain. Bring about 250 ml of salted water per serving to a boil and add the mie noodles. Let it simmer over low heat for about five minutes, then drain into a sieve. Heat the cashews with a little oil in a large pan or wok. Add the carrots, broccoli stalks, and garlic, and stir-fry for about five minutes. Add the spring onion and broccoli florets and stir-fry for another two minutes. Add the soy sauce, mung bean sprouts, and mie noodles and mix well. Stir-fry for another five minutes.