in China

Fried noodles a la Helene

updated

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Ingredients for 2 servings:

  • 2 carrots
  • ¼ white cabbage
  • 200 g sprouts (bean sprouts)
  • 200 g mushrooms
  • 250 g Chinese egg noodles
  • Soy sauce
  • some vegetable broth, instant
  • Garlic granules
  • Pepper, freshly ground
  • 3 eggs
  • 2 tsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the noodles according to the package instructions. Finely slice the carrots and cabbage. Wash the bean sprouts and thinly slice the mushrooms. Heat the oil in a large pan or wok and sauté the carrots and cabbage. After about 5 minutes, add the mushrooms and finally the bean sprouts. Pour in a little water, add the vegetable stock, and stir. Add the noodles and season with soy sauce, pepper, and garlic to taste. Finally, beat the eggs, pour them over the noodles, stir, and let them set. Enjoy! This also tastes great with rice, and you can use bamboo shoots instead of beans.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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