John Myers
Chinese Mie Noodles with Mushroom and Vegetable Mix
The perfect chinese mie noodles with mushroom and vegetable mix recipe with a picture and simple step-by-step instructions.
- 250 g Mie noodles
- 1 tsp Salt
- 1 tbsp Butter
- 400 g Mushrooms (ceps and chestnuts) *)
- 100 g Sugar snap
- 150 g Orange mini peppers
- 150 g Onions (1 large)
- 150 g Spring onions
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 tsp Salt
- 0,5 tsp Black pepper
- 250 g Cream fine for cooking / mushrooms with white balsamic vinegar (here: From Rama)
- 2 tbsp Sour cream with sour cream
- Grated hard cheese
- Cherry tomatoes for garnish
- Heat the noodles in salted water (1 teaspoon) for about 10 minutes (do not boil!), Drain and toss in butter (1 teaspoon) in a warm saucepan so that they do not stick together. Let the mushrooms thaw or alternatively use freshly purchased or collected mushrooms. Clean / remove the threads of the sugar snap peas and cut in half. Clean the mini peppers, cut in half, wash and cut into wedges. Peel and quarter the onion and cut into wedges. Spring onions, clean, wash and cut into rings. Peel and finely dice the garlic cloves. Clean the chilli pepper, cut in half, wash and cut into thin rings. Heat butter (1 tbsp) in a saucepan and fry the vegetables one after the other (garlic, chilli pepper, mushrooms, sugar snap peas, bell pepper, onion and spring onion) / stir-fry, deglaze / pour over the cream and sprinkle with sour cream (2 tbsp), salt ( 1 teaspoon) and pepper (½ teaspoon). Simmer / reduce everything for about 10 minutes and either serve with the noodles or as – here in the recipe – fold in the noodles. Sprinkle with hard cheese and garnish with cherry tomatoes and serve.
A notice:
- *) Looking for mushrooms in the Taunus of Ivanka, cleaned and frozen.
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