Fried noodles

Ingredients for 2 servings:

• 160 g Chinese egg noodles (Mie noodles)
• 2 tbsp oil (pumpkin seed oil)
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 1 bell pepper(s), red
• 2 carrots
• ½ Chinese cabbage
• ½ jar sprouts (mung bean sprouts), well drained
• Salt
• pepper
• 1 pinch of ginger powder
• 2 pinches of coriander, ground
• 4 tsp broth, granulated
• 5 tbsp soy sauce
• 1 cup water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Add the mie noodles to the boiling water for just a short time—about 2 minutes—until the noodle packets fall apart. Then remove from the water immediately and drain. Peel or trim the carrots, bell pepper, Chinese cabbage, and onions, and slice them into fine strips, or cut the onion into half rings. Sauté the vegetables and mung bean sprouts in a large pan with a mixture of 2 tablespoons of pumpkin seed oil and 2 tablespoons of olive oil until the Chinese cabbage has collapsed. Then deglaze the vegetables with a cup of water to which 4 heaped teaspoons of stock have been dissolved, and then with the soy sauce. Now stir in the drained mie noodles. Season to taste with salt, pepper, ginger powder, and coriander, and sauté until the noodles have absorbed all the liquid. Note: You could certainly use other vegetables or meat, but I like it best this way.