Chinese vegetable noodles à la Mi(e) from the wok

Ingredients for 4 servings:

• 400 g mie noodles
• 500 g mushrooms
• 8 carrots
• 3 spring onions
• 1 jar baby corn
• 1 jar mung bean sprouts
• 150 g prawns, as desired
• 2 handfuls of peanuts or cashews
• 25 g ginger
• 2 garlic cloves
• 50 ml vegetable stock
• 6 tbsp soy sauce
• Sesame oil for frying
• Chili flakes, as desired, for seasoning and refining
• Lime juice, as desired, for seasoning and refining
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pour boiling water over the mie noodles and let them simmer for a few minutes until tender. Then, lightly fry the mie noodles in a pan and set aside. Next, fry the prawns in a wok with sesame oil, transfer them to a bowl, and set aside. If desired, chop the peanuts or cashews and lightly toast them in a small pan. You can also add the nuts whole and untoasted to the wok afterwards; this saves some work and tastes very good too. For the sauce, finely chop the ginger, press the garlic cloves, and add them to a tall container with the vegetable stock and soy sauce. Mix well. Slice the spring onions into small rings, halve the carrots and cut them into small sticks, cut the mushrooms into bite-sized pieces, and stir everything into the wok with sesame oil. Now add the mung bean sprouts and the prepared soy sauce, stir well, and cook until al dente. Finally, add the prawns, heat briefly again, season with pepper if desired, and serve in bowls. Garnish with chili flakes and lime juice, if desired.