Mie noodle stir-fry with vegetables

Ingredients for 2 servings:

• 180 g mie noodles
• 200 g broccoli
• 200 g carrot(s)
• 200 g peas
• 4 spring onions
• some chili pepper(s), without seeds, very finely diced
• ½ tsp ginger root, grated
• 2 garlic cloves, finely chopped
• Oil, neutral, for frying
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• ½ tsp brown sugar
• 1 tbsp miso paste, light
• 100 ml vegetable stock
• 1 tbsp sesame seeds, roasted
• some sesame oil, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Asian spiced

Cook the mie noodles according to the package instructions and drain well in a sieve. Divide the broccoli into very small florets. Slice the peeled carrots diagonally into thin slices and the spring onions into rings. Set some of the spring onion greens aside. Mix the soy sauce, rice vinegar, sugar, and miso with the vegetable stock. Heat the oil in a pan and fry the broccoli florets and carrot slices over medium heat, stirring constantly. Add the peas and spring onions, and after about five minutes, add the ginger, chili, and garlic. Mix in the vegetable stock mixture and sesame seeds and let it infuse for a while. Fry the noodles separately and stir into the vegetables. Season to taste with sesame oil and, if desired, soy sauce and rice vinegar, and serve sprinkled with spring onion greens.