Fried noodles à la Anni

Ingredients for 2 servings:

• 250 g pasta (e.g. mie noodles; alternatively durum wheat spaghetti, broken apart once, or similar)
• 2 carrots, diced
• 1 bell pepper(s), red
• 2 small onions, cut into strips, alternatively leek in small rings
• Oil for frying (preferably sesame or peanut oil, but sunflower oil also works)
• 1 jar soybean sprouts or mung bean sprouts, drained (optional)
• 1 handful of white cabbage, cut into strips (optional)
• 1 tsp, heaped stock, granulated
• 1 tsp ginger powder (alternatively 3 cm long piece of fresh ginger, chopped)
• 3 tbsp soy sauce
• 2 garlic cloves, chopped
• some chili powder
• ½ tsp lemongrass, dried (if available)
• ½ tsp dried coriander (if available)
• salt and pepper
• 1 tsp caraway seeds (if you like, I think it goes well)
• 2 tsp flaxseed or sesame (if you like, I think it works well)

Instructions

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

vegan, spicy, flexible

Cook the noodles according to the package instructions. I usually use mie noodles, which only require boiling water. Place the carrots in a large, deep pan or wok and fry in oil over medium heat for 3 minutes. Then add the bell peppers and onions or leeks. Fry for about another 3 minutes. Add the noodles, bean sprouts (or similar) and white cabbage (if using), mix them together on a hot plate, and fry briefly (use plenty of oil to prevent the noodles from burning), stirring constantly. Add the garlic, soy sauce, and ginger (if fresh) and fry briefly, stirring constantly. Turn off the heat and season with the remaining spices (ginger powder, chili powder, lemongrass, coriander, salt and pepper, cumin, and flaxseed). This basic recipe can also be prepared using the additional spices and seeds listed. You can also add other vegetables (mushrooms, broad beans, etc.) according to your taste.