Fried noodles served with vegetables and mushrooms

Ingredients for 2 servings:

• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 8 m.-sized shiitake mushroom(s), dried
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 60 g carrot(s)
• 1 m.-sized tomato(s)
• ½ m.-sized bell pepper(s), red
• 1 small spring onion(s)
• 80 g carrot(s)
• Water (soaking water from the mushrooms)
• 120 g Chinese egg noodles (Linguine type)
• 20 g parsley, flat
• 40 g cooking water (from the pasta)
• 1 tbsp tomato ketchup
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp sesame oil, dark
• 2 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

A vegetarian, colorful and spicy main course with a vegetable side dish.

For the mushrooms, bring the water to a boil, dissolve the mushroom stock powder in it, and soak the shiitake mushrooms for 30 minutes. Then, press the mushrooms into the soaking water in pairs, quarter the caps, discard the stems, and use the mushroom water for the noodles. In the meantime, trim both ends of the onions and garlic cloves, peel, and finely chop. Wash and peel the ginger, cut into thin slices across the grain, and chop. Cut the washed chili pepper crosswise into thin slices, leaving the seeds on and discarding the stem. Slice the washed and peeled carrot into julienne strips starting at the top. Remove the stem from the tomato, peel, quarter, and deseed. Halve the quarters crosswise. Halve the washed bell pepper lengthwise. Remove the stems, seeds, and white membranes from one half. Cut lengthwise into approximately 1cm wide strips and crosswise into approximately 3cm wide pieces. Halve the spring onion lengthwise and cut crosswise into approximately 8 mm wide pieces. Keep the green and white parts separate. For the noodles, wash and peel one carrot. Use a vegetable peeler to cut long strips. Bring the soaking water to a boil. Add the noodles and carrot strips and cook al dente according to the package instructions. Strain the noodles and set aside the stock for the sauce. Mix all the sauce ingredients in a small bowl until smooth and set aside. Heat the sesame oil moderately in a pan, add the noodles, sprinkle with the washed and chopped parsley, and simmer with the lid on. Heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 30 seconds. Add the shiitake mushrooms, carrot strands, tomato and bell pepper pieces, and the white parts of the spring onion. Stir-fry for 2 minutes. Add the green parts of the spring onion and immediately deglaze with the sauce. Simmer for one minute, then divide between two serving plates. Place the noodles on two more serving plates. Serve and enjoy.