Contents
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Ingredients
- 1 Paprika
- 1 Mini broccoli
- 100 g Oyster mushrooms
- 2 Spring onions
- 0,5 Chinese cabbage fresh
- 0,125 Fresh white cabbage
- 100 g Nigari Tofu - with seaweed OPTIONAL
- 100 g Glass noodles
- 2 tbsp Oystern sauce purely vegetable
- 1 tbsp Tamari soy sauce
- 1 tsp Mugi miso barley miso
- 1 tsp Garlic paste
- 1 tsp Chili sauce
- 2 Shot glasses Water
Instructions
- Roughly chop the vegetables, but cut the cabbage into fine strips.
- Dice tofu and fry in hot oil beforehand.
- Pour boiling water over glass noodles in a bowl and let them steep.
- Add the vegetables to the tofu and fry (approx. 5 minutes). Stir in the garlic paste and miso.
- Add the oyster, soy and chilli sauce and 2 shot glasses of water.
- Drain the pasta and mix with the vegetables. Fry for another 5 minutes.
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 12.5gProtein: 4.5gFat: 7.2g