Asian vegetable fried noodles

Ingredients for 4 servings:

• 1 pack of instant mie noodles
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 leek(s)
• 2 onions
• 1 zucchini
• 1 cup peas
• 1 broccoli
• 100 g mushrooms
• 150 ml chicken broth
• Soy sauce
• salt and pepper
• chili powder
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash the vegetables, then roughly dice the peppers and zucchini, finely slice the leeks and onions, thinly slice the mushrooms, and cut the broccoli into florets. Blanch the broccoli in salted water for 3 minutes. Add plenty of oil to the wok and heat. Sauté the onions and leeks for about 2-3 minutes, then push them to the side of the wok. Sauté the diced peppers for about 4-5 minutes, then push them to the side of the wok. Sauté the diced zucchini for about 3 minutes, then push them to the side of the wok. Repeat the process with the mushrooms. Finally, stir in the peas and season with salt, pepper, and chili. Deglaze with the chicken stock and add soy sauce to taste. Place the mie noodles in hot salted water for 4 minutes, fluff them up with a fork, and add them to the wok. Fry the pasta for a while and then add the broccoli florets and let them warm up.