Fried noodles with fish

Ingredients for 2 servings:

• 125 g Mie noodles or Chow Mein noodles
• 300 g fish fillet(s), fresh, boneless, e.g. Pangasius
• 2 m.-sized carrot(s)
• 2 spring onions
• 125 g soybeans
• 4 garlic cloves, squeezed
• lots of soy sauce
• some pepper, ground or crushed
• some curry powder
• some ginger, ground
• some coriander leaves
• some sesame oil for frying

Instructions

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

and soybeans

Cook the noodles according to the package instructions until almost done. They should still be al dente. Drain the water, rinse the noodles in cold water, and set aside. Peel the carrots and cut into sticks. Clean the spring onions and slice them into rings. Let the soybeans thaw slightly. Cut the fish fillet into small pieces and fry them in a pan with a little oil. Remove them when they are cooked through. If the fish were left in the pan, it would fall apart. Brown the carrots and spring onions in the pan. After a few minutes, add the soybeans. When the soybeans are cooked, remove everything from the pan. Now fry the noodles in a little oil. If they are too long, break them up a little with a spatula. Add the crushed garlic. Add the soy sauce and continue to fry, turning several times. When the noodles have browned, return the vegetables and fish to the pan. Mix the contents of the pan well and season with soy sauce and the spices to taste. Serve the fried noodles while still warm. The listed vegetables can easily be substituted with mushrooms, bell peppers, or broccoli. The sky’s the limit. Salt isn’t necessary, as the soy sauce is already quite salty.