Fried noodles with sprouts

Ingredients for 4 servings:

• 8 dried mu-err mushrooms
• 200 g asparagus, green
• Salt
• 200 ml oil
• 250 g tofu, cut into small pieces
• 250 g Chinese egg noodles
• 50 ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp cornstarch and 3 tbsp water
• 8 tbsp oil (peanut oil)
• 5 clove(s) garlic, chopped
• 1 tsp fresh ginger, finely chopped
• 100 g carrot(s), fine strips
• 200 g leek, rings
• 100 g mushrooms, slices
• 100 g sprouts (mung bean sprouts)
• 100 g spinach, fresh
• 1 tsp oil (toasted sesame oil)
• 1 tbsp coriander, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chow Mein

Soak the mushrooms in warm water for 1 hour, cut into pieces, and rinse. Blanch the asparagus in boiling salted water for 2 minutes, drain. Sort the spinach, wash, and drain. Heat the oil in a wok, fry the tofu cubes until light brown all over, and drain on a paper towel. Cook the noodles al dente. Heat 2 tablespoons of oil in a wok, stir-fry the noodles for 2 minutes, and remove from the wok. Heat 2 tablespoons of oil, briefly sauté the garlic and ginger, add the carrots and mushrooms, and stir-fry for 1 minute. Add the asparagus, leeks, spinach, mushrooms, and sprouts, season lightly with salt, and stir-fry for 1 minute. Add the vegetable stock and soy sauce, cover, and sauté for 3 minutes. Dissolve the cornstarch in 3 tablespoons of water and stir in. Bring to a boil. Remove from the heat and stir in the toasted sesame oil. Garnish with the coriander.