Asian noodles with soy sauce and vegetables

Ingredients for 2 servings:

• 4 Mie noodle nests
• 1 bell pepper(s)
• 2 carrots
• 1 garlic clove(s)
• 1 bunch of spring onions
• 1 jar soy sprouts
• 1 jar vegetables (Asian vegetables)
• Soy sauce
• sesame oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

First, place the bean sprouts and the Asian vegetables from the jar in a colander to drain. Then wash the remaining vegetables and cut the carrots, bell peppers, and spring onions into bite-sized pieces. Also, chop the garlic into small pieces. Next, prepare the mie noodles according to the package instructions. This is usually done like this: Pour boiling water (from the kettle) and a pinch of salt over the noodles and let them steep for 3-5 minutes. I always place a large colander in a larger bowl and then the noodles in the colander. This makes it very easy to remove the noodles from the water using the colander. Afterward, I always rinse the noodles briefly under cold water so they don’t stick together immediately. While the noodles are steeping, heat a wok or large pan with a little sesame oil and first heat the bell peppers, carrots, and spring onions. Then add the drained bean sprouts and the Asian vegetables. Finally, add the garlic to the wok or pan. Now add the mie noodles, soy sauce, and sesame oil to taste, and stir-fry everything briefly. Finally, season with salt and pepper.