John Myers
China Wok with Mie Noodles
The perfect china wok with mie noodles recipe with a picture and simple step-by-step instructions.
- 100 g Mie noodles
- 1 tsp Salt
- 1 tsp Turmeric
- 175 g Turkey breast schnitzel
- 1 Egg
- 1 Carrot approx. 100 g
- 100 g Brown mushrooms
- 100 g Onions
- 2 Spring onions approx. 100 g
- 4 tbsp Sunflower oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinchisedn Colorful pepper from the mill
- 1 tsp Instant chicken broth (alternatively ½ teaspoon glutamate)
- 2 * ½ Radieschen zum Garnieren
- Heat Mie noodles in water with salt (1 teaspoon) and turmeric (1 teaspoon), let stand for a few minutes and drain through a kitchen sieve. Wash the turkey breast schnitzel, pat dry with kitchen paper and cut into strips. Beat the egg and whisk gently. Peel the carrot with the paraglider peeler and cut into fine sticks (approx. 4 – 5 cm long). Clean / brush the mushrooms, halve and cut into slices. Peel and halve the onion and cut into wedges. Clean and wash the spring onions and cut diagonally into rings. Heat sunflower oil (2 tbsp) in the wok, fry the turkey strips in it / stir-fry and slide them to the edge of the wok. Add sunflower oil (1 tbsp) and fry the lightly beaten egg in it, tear it up and slide it to the edge of the wok. Add sunflower oil (1 tbsp) and fry / stir-fry the vegetables (carrot sticks, onion wedges, mushroom slices and spring onion rings) one after the other, with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), coarse sea salt from the mill (3 big pinches), Season the colorful pepper from the mill (3 big pinches) and instant chicken broth (2 teaspoons). Finally, add / fold in the prepared Mie noodles and heat them up briefly. Serve the china wok with noodles, each garnished with half a radish,
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