Colorful, fried egg noodles Szechuan style

Ingredients for 2 servings:

• 100 g Chinese egg noodles, curly, dry
• 250 g water
• 5 g vegetable stock, granulated
• 4 medium-sized shiitake mushrooms, dried
• 4 tbsp coconut water
• 20 g fresh ginger
• 6 large leaves (pak choi leaves)
• 1 spring onion(s)
• 4 small chili peppers, green
• 1 Pepper, red, long, mild
• 20 g carrot(s)
• n. B. Garlic clove(s), fresh
• 3 tbsp light soy sauce
• 2 tbsp sunflower oil
• n. B. Cashew nuts, sweet, roasted
• n. B. Sesame, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring the coconut water to a boil with 1 teaspoon of the soy sauce. Pour it over the shiitake mushrooms and let them soak for 30 minutes. Bring the water to a boil, dissolve the vegetable stock in it, and simmer the noodles for 5 minutes. Strain and drain well. Wash and peel the fresh ginger. Cut the ginger crosswise into pieces about 4 cm long. Cut lengthwise into thin slices, and then cut these lengthwise into silk threads. Remove the white parts of the pak choi leaves and cut lengthwise into silk threads. Halve the green leaves lengthwise, cut crosswise into silk threads, and set aside. Wash the spring onions, remove any wilted leaves, and cut crosswise into pieces about 4 cm long. Cut lengthwise into thin strips. Set aside the green parts separately from the white parts. Wash the green chilies and red pepper, slit lengthwise, remove the seeds, and cut diagonally into thin strips. Wash and peel the carrot, and slice it diagonally into silk threads. Squeeze the broth from the shiitake mushrooms. Cut the mushroom caps into thin strips. Discard the tough stems. Mix 3 tablespoons of the mushroom broth with the remaining soy sauce. If desired, press 1 or 2 garlic cloves into the sauce. Heat a wok, add the sunflower oil, and heat until hot. Add the white parts of the bok choy along with the shiitake mushrooms, ginger, white bok choy strips, white spring onions, pepperoni, and carrot strands, and stir-fry for 2 minutes. Add the noodles and stir-fry for 2 minutes. Drizzle the soy sauce mixture over the noodles and add the green leaves. Mix everything well and stir-fry until all the liquid is absorbed. Season with salt, garnish, and serve immediately.