Fried noodles

Ingredients for 4 servings:

• 350 g noodles (Chinese quick-cook noodles)
• 3 carrots
• 1 stalk(s) leek
• 4 oyster mushrooms
• some ginger, thumb-sized
• 1 sprig lemongrass
• 1 handful of sugar snap peas
• 2 eggs
• 4 tbsp oyster sauce
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• Oil, e.g. rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, let the noodles simmer in boiling water (do not boil!) until they are cooked to your liking (it’s better to leave them slightly firm to the bite). Drain the noodles and set aside. Peel the carrots and cut them into thin strips. Wash the leek and slice them into fine rings. If necessary, brush off any sand from the oyster mushrooms (do not wash them!) and cut them into bite-sized pieces. Grate the ginger to avoid any woody pieces in your food. Pound the lemongrass stalk with a meat tenderizer until all the fibers open up. Then tie the stalk together whole. Finally, cut the snow peas into strips. Now, in a hot wok, sauté the carrots, lemongrass, and snow peas in a little oil (e.g., rapeseed oil) (they shouldn’t be cooked completely soft). Then add the leek, oyster mushrooms, and ginger. Sauté everything thoroughly once more and then transfer it to a bowl (not a colander). Now whisk two eggs and season with fish sauce. Then add another splash of oil to the wok and pour in the whisked egg, stirring constantly. Immediately add the noodles and fry briefly. Next, add the vegetables and let everything simmer for a few seconds. Finally, remove the lemongrass and pour the oyster sauce and soy sauce over the fried noodles. The liquid absorbs quickly into the noodles, so serve immediately.