Light Chinese pan with lots of vegetables à la Kati

Ingredients for 2 servings:

• 200 g sprouts of your choice (e.g. mung bean sprouts, soy sprouts …)
• 3 eggs
• 150 g Chinese egg noodles (Mie noodles)
• 3 large carrots
• 1 small zucchini
• ½ bunch of spring onions
• 150 g mushrooms (preferably Asian mushrooms)
• 4 tbsp soy sauce
• some oil
• 200 g Chinese cabbage
• possibly sambal oelek
• some water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, low-calorie, healthy and delicious

Prepare the noodles according to the package instructions. Cut the carrots and zucchini into julienne strips, and the spring onions into rings. Drain the mushrooms and sprouts and set aside. Cut the Chinese cabbage into approximately 1 cm strips. Heat a little oil in a pan, fry the carrots, zucchini, and spring onions. Then add a little water and cook the vegetables until almost cooked through. Then add the Chinese cabbage, mushrooms, and sprouts, season with soy sauce (and sambal oelek if desired), and let the liquid reduce until the vegetables have absorbed the sauce. Add the cooked mie noodles to the vegetables and fry briefly. Finally, whisk the eggs and pour them over the dish, let them set briefly, and then stir again until the rest of the sauce is absorbed by the egg. We serve it with fresh bread. This dish is also low-carb if you omit the mie noodles. You can also prepare this dish with meat; simply fry some meat first and then proceed according to the recipe.