McMoe's Mie Noodle Stir-fry with Carrots

Ingredients for 4 servings:

• 1 piece(s) ginger root, approx. 20 g
• 1 garlic clove(s)
• 2 thin spring onions
• 1 stalk of lemongrass
• 1 Thai chili pepper(s)
• 2 tbsp soy sauce
• 50 ml soy sauce, sweet
• 2 tbsp lime juice
• 100 ml vegetable broth, vegan
• 2 pinches of five-spice powder
• 250 g Mie noodles, vegan
• 250 g pak choi
• 250 g carrot(s), colored
• 1 onion(s), red
• some sesame oil, roasted or peanut or olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Vegan

Peel the ginger and either finely grate it or finely dice or chop it. Peel the garlic and either press it through a press or finely dice or chop it. Clean, rinse, and finely slice the spring onions. Halve the lemongrass lengthwise and pound it slightly flatter. Rinse and clean the chili pepper and finely dice or chop it, either with or without seeds or partially deseeded. Mix everything except the lemongrass in a bowl with both soy sauces, lime juice, vegetable stock, and the 5-spice powder. Prepare the mie noodles according to the package instructions. Drain, cool in cold water, and then drain in a sieve. Divide the pak choi into leaves, trim, wash, and spin dry. Clean, peel, rinse, and thinly slice the carrots lengthwise. Peel the onion and cut it into thin wedges. Heat a wok, add a little oil, and once it’s hot enough, fry the carrot slices and onion wedges for about 3 minutes. Then add the bok choy leaves, fry for another 3 minutes, and season with salt. Then add the seasoning sauce and simmer for about 2 minutes. Then stir in the mie noodles and simmer for about 1 more minute. Remove the lemongrass, grind some pepper over it, and serve. Serve with hot and/or sweet chili sauce, if desired.