Bami Goreng vegetarian à la Bernie

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• 3 thick carrots
• 2 bell peppers
• 100 g mushrooms, preferably brown
• 1 jar mung bean sprouts, if available
• Soy sauce
• Vegetable broth, granulated
• 1 tbsp rapeseed oil
• ½ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the carrots and bell peppers and slice them into thin strips. Clean and slice the mushrooms. Heat the oil in a wok or high-sided frying pan, add the carrots, and stir-fry for 2 minutes with a little water. Add the bell peppers and sprouts and stir-fry for another 2 minutes. Add a little water if needed. Add the mushrooms and the remaining water. Bring to a boil with the vegetable stock powder until a rich broth is formed and add the noodles. Simmer over low heat for about 10 minutes until tender. Just before serving, season with soy sauce to taste. Note: Depending on the moisture content of the vegetables, a little more water may be needed. This can be added at any time during simmering. At the end, the liquid should be almost completely absorbed by the noodles.