Bami – go – Veggie

Ingredients for 3 servings:

• ½ vegetable onion(s)
• 1 small leek(s)
• 3 carrots
• 100 g peas (frozen)
• 1 Chinese cabbage
• 150 g soy sprouts, preferably fresh
• 1 clove(s) garlic
• 1 package of noodles, vegan (Mie noodles)
• salt water
• 2 tbsp soy sauce, naturally brewed
• 1 shot of sherry
• pepper
• chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian Bami Goreng

First, clean the vegetables: Peel the garlic, onion, and carrots. Cut the Chinese cabbage into strips and the leek into rings, and wash them. Briefly rinse the bean sprouts in cold water. Heat salted water in a pot for the noodles. Finely chop the garlic and cut the carrots and onion into pieces (it doesn’t really matter how). Heat oil in a pan. First, fry the onion, garlic, leek, and carrots. After about 4 minutes, add the peas. Heat briefly, then add the soy sauce and sherry and let it simmer. Season to taste with pepper and chili flakes; if you like it a bit saltier, add a little more soy sauce. Now add the noodles to the boiling water and the Chinese cabbage to the pan. After about 5 minutes, add the sprouts and drain the noodles. When the vegetables are nice and al dente, add the noodles to the pan and stir everything together again. Season to taste and serve. I always put soy sauce on the table because everyone likes it differently.