Cap Cay with Broad Egg Noodles on Fried Zucchini Slices

Cook the pasta in plenty of boiling salted water for about 3 minutes (see package insert). Strain well, spread out on a fresh tea towel and let dry a little.

Wash the green zucchino, cut off the lower end and slice off 12 approx. Mm thick slices. Soak in salt water for 10 minutes, then cover and let dry on a fresh tea towel.

In the meantime, wash and peel the carrots and use a corrugated planer to slice them into approx. Wash the tomatoes, remove the stem, peel them, cut in half lengthways and separate the green and white stalk. Halve each half lengthways, remove the grains and halve the quarters lengthways. Halve the red tomato pepper lengthways, remove the stem, partitions and grains and chop into pieces approx. 1 cm in size. Remove the yellow and withered leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut in half crosswise. Cut the green leaves lengthways into pieces approx. 2 cm wide. Keep the white and green parts ready separately.

Fry the zucchini slices with 2 tablespoons of sunflower oil in a pan until light brown on both sides, place on the warmed serving plate, sprinkle with a pinch of salt, pepper and sesame seeds.

Heat 2 tablespoons of the sunflower oil in a wok and add the carrots, tomato peppers and white pak choi and stir-fry for 2 minutes. Remove the vegetables from the wok, add the remaining sunflower oil to the wok, let it heat up, add the noodles and stir-fry for 2 minutes. Add the fried vegetables together with the tomatoes and mix everything well. Add the green Pak Choi leaves with some of the sauce and stir-fry briefly. Place on the serving plate, garnish and serve warm with the remaining sauce in the extra pot.