Fried noodles in pear teriyaki sauce with roasted Chinese cabbage, carrot strips and radishes

Ingredients for 2 servings:

• 160 g mie noodles
• 400 g Chinese cabbage
• 100 g carrot(s)
• 60 g radishes
• 2 stalk(s) spring onion(s)
• 1 tbsp lemon juice
• 1 tsp sesame, black
• 3 tbsp oil for frying
• 125 g pear(s), very ripe
• 15 g ginger root
• 3 garlic cloves
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lemon juice
• 2 tsp sesame oil, toasted
• ¾ tsp Sriracha sauce
• ½ tsp coriander seeds, ground
• ¼ tsp black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Cook the mie noodles according to the package instructions, rinse, and drain thoroughly. Halve the Chinese cabbage lengthwise and then cut crosswise into strips about 2 cm wide. Peel the carrots and julienne them into thin strips. Wash the radishes and finely slice them (3 mm). Wash the spring onions and slice them into rings, keeping the white parts separate from the green parts. Peel the pear, remove the core, and then slice into pieces. Peel the ginger, peel the garlic, and dice both. For the seasoning sauce, place the pear, ginger, and garlic in a tall, narrow bowl. Add the soy sauce, rice vinegar, lemon juice for the seasoning sauce, sesame oil, sriracha sauce, and ground coriander seeds. Puree everything with an immersion blender until you have a slightly thick seasoning sauce. Season to taste with black pepper. Heat the oil in a wok and fry the Chinese cabbage over high heat, stirring constantly, for about 4 minutes until it begins to brown. Add the carrot strips and the white parts of the spring onions and fry for about 1 minute more. Then add the slightly cooled, cooked mie noodles and pour the seasoning sauce over them. Mix everything well and then fry over high heat, stirring constantly, for about 2-3 minutes. Towards the end, add the radishes and fry briefly. Finally, remove the wok from the heat and season to taste with lemon juice. Meanwhile, dry-roast the black sesame seeds in a small pan over high heat for a few minutes until the sesame seeds smell nutty. When serving, sprinkle the green parts of the spring onions and the black sesame seeds over the dish. Tips: Depending on the portion size and the size of the wok, you may need to fry the Chinese cabbage in several batches and then remove it again, as it has a lot of volume when raw. However, it will shrink considerably when roasted, but the actual frying surface in a wok is rather small. Alternatively, you can use a wide, deep pan. The pear should already be very ripe and therefore very soft, juicy, and sweet.