Fried noodles or fried rice

Ingredients for 2 servings:

• 300 g mie noodles or 1 cup cooked rice
• 2 tbsp wok oil
• 1 garlic clove(s)
• 1 bunch of spring onions
• 1 zucchini
• 2 carrots
• ½ bell pepper
• ½ jar vegetable mix (stir-fry vegetables)
• 1 tsp stock powder
• 3 tbsp stir-fry seasoning
• 1 tsp cumin
• 3 tbsp fish sauce
• 5 tbsp soy sauce
• 2 tsp five-spice powder
• ½ tsp lemongrass powder
• 1 tsp ginger powder
• 3 eggs
• chili
• 250 g shrimp(s) or tender meat, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Simple, with meat, shrimp or vegetarian as desired

You can prepare the dish with shrimp, chicken, pork, or even without meat at all. Chicken and pork should be marinated in a starch, soy sauce, and egg mix for an Asian touch. Lightly sprinkle the meat with starch and mix well, add 1 tablespoon of soy sauce and 1 beaten egg, and mix again. Set aside just before cooking. Finely chop the garlic, remove the outer skin from the spring onions, and wash and slice the onions. Wash the remaining vegetables and cut them into sticks, draining the canned vegetables. Then bring a pot of water to a boil for the noodles and heat the wok oil to full heat! Sauté the garlic, then add the meat and fry. Add salt to the water and cook the noodles for 1 minute. At the same time, sauté the wok vegetables in the wok. Drain the noodles. Then sauté the remaining vegetables for 3 minutes. Then add the 3 eggs to the vegetables and add the noodles. Mix everything together and fry thoroughly. Then add soy sauce, fish sauce, and seasonings. Stir continuously and fry. Once everything is well blended, the dish is ready to serve. These instructions are designed so that the dish fits well in a standard wok. Rice is also an alternative to noodles. The rice is best used from the day before, as it absorbs the sauce better. 1 cup of rice fits in the wok. 500 kcal per serving.