John Myers
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Fried Noodles with Vegetables and Soy Sprouts
The perfect fried noodles with vegetables and soy sprouts recipe with a picture and simple step-by-step instructions.
For the pasta:
- 120 g Egg noodles, dried, linguine type
- 250 g Water
- 5 g Chicken broth, Kraft bouillon
For the vegetables:
- 2 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 5 g Diced ginger, fresh or frozen
- 2 tbsp Sunflower oil
- 30 g Carrots
- 10 Sugar snap
- 100 g Mongoose seedlings, fresh
To extinguish:
- 1 tsp Tapioca flour
- 60 g Pasta water
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Soy sauce, salty
- Sambal Oelek
To garnish:
- Flowers and leaves
- Heat the water and dissolve the chicken broth in it. Add the pasta and cook for 2 – 3 minutes until al dente (see package instructions). Strain the pasta and keep the broth. Cut the pasta into pieces approx. 8 cm long with scissors and fan out on a fresh tea towel.
- Wash and clean the vegetables and cut lengthways into strips. Peel the ginger, cut a 2 cm long piece and cut into small cubes. Cut the snow peas at both ends and pull off the threads. Cut the larger pods lengthways into strips, halve the smaller ones lengthways. Wash the mongoose seedlings, sort them and use them whole.
- To deglaze, dissolve the tapioca flour in the pasta water and mix in the soy sauces and sambal.
- Heat the sunflower oil in a wok, add the first three ingredients from the vegetables and stir-fry for 1 minute. Then add the carrots and sugar snap peas. Briefly stir-fry, then add the pasta and fry for 2 minutes. Deglaze with the sauce and simmer until the sauce has thickened.
- Immediately distribute on the serving plates, garnish, serve warm immediately and enjoy.
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