Fried noodles

Ingredients for 4 servings:

• 120 g carrot(s)
• 2 stalk(s) Celery
• ½ bell pepper(s)
• 120 g shiitake mushroom(s)
• 200 g pointed cabbage
• 10 g ginger
• 2 garlic cloves
• 3 tbsp soy sauce, dark
• 3 tbsp ketap manis
• 1 tbsp dry sherry
• 250 g mie noodles
• 4 tbsp corn oil or other neutral oil
• 1 tbsp sesame oil
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the carrots. Trim and wash the celery, removing the green parts. Trim, wash, and deseed the bell pepper. Cut the prepared vegetables into approximately 4 cm long sticks. Trim and slice the mushrooms. Trim the pointed cabbage, halve lengthwise, and cut into thin strips down to the stalk. Peel and thinly slice the ginger and finely slice the garlic. Mix the soy sauce, ketjap manis, and sherry. Prepare the mie noodles according to the package instructions, drain, and set aside. Toss with 1 tablespoon of neutral oil. Heat 1 tablespoon of neutral oil in a wok. Fry the pointed cabbage, carrots, and celery over high heat for 2-3 minutes, then remove. Heat another 1 tablespoon of neutral oil in the wok. Sauté the mushrooms, ginger, and bell pepper for 2 minutes. Add the remaining neutral oil, the noodles, and garlic, and sauté for 2-3 minutes, stirring. Stir in the sesame oil, the previously sautéed vegetables, and the soy mixture and sauté briefly. Cut the chives into approximately 4 cm long pieces and mix in. Season with salt and pepper and serve.