Fried Chinese noodles with vegetables

Ingredients for 4 servings:

• 1 Chinese cabbage
• 1 zucchini
• 2 kohlrabi
• 2 carrots
• ½ bunch of spring onions
• 1 jar soy sprouts, or fresh
• 1 can beans (green runner beans), or fresh
• Noodles (Chinese egg noodles), or glass noodles
• some soy sauce
• some sauce (teriyaki)
• Spice(s), of your choice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Light and healthy

Slice the Chinese cabbage widthwise to create strips of varying widths. Slice or quarter the zucchini, dice the kohlrabi, thinly slice the carrots, and slice the spring onions into rings. Briefly heat a pan or wok (note: with a nonstick pan and a lot of patience, you don’t need any oil, which makes this dish even lower in fat), then add the Chinese cabbage strips, carrots, and kohlrabi pieces. Sauté over low heat for 15-20 minutes, until the Chinese cabbage has turned a translucent color. You can also simply taste it: it’s done when it tastes soft and has lost the typical pungent cabbage flavor. Cook the Chinese noodles and set aside. We use Chinese egg noodles, but glass noodles or rice are also delicious. Add the bean sprouts and green beans to the vegetables in the pan and sauté for a few minutes. Finally, add the onions. The order is important, as carrots, kohlrabi, and Chinese cabbage need to sauté for a relatively long time, while the onions brown quickly and eventually taste bitter. Add the Chinese noodles to the pan, deglaze with soy sauce, and season to taste (e.g., with Chinese spice, turmeric, horseradish, etc.). This recipe can, of course, be varied in many ways by adding or omitting other vegetables or adding meat. A splash of coconut milk and some pineapple chunks give the dish a wonderfully sweet and sour flavor, but unfortunately, it also adds a few calories.