Mie noodles with oyster mushrooms, Chinese cabbage and cashews from the wok

Ingredients for 2 servings:

• ½ Chinese cabbage
• 250 g oyster mushrooms
• 1 handful of cashew nuts
• ½ package of Mie noodles
• some peanut oil
• 1 tsp Szechuan pepper
• some chili
• some soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, prepare all the ingredients. Clean, wash, and cut the oyster mushrooms and Chinese cabbage: leave the small mushrooms whole, and cut the larger ones into 2-3 pieces. Roughly chop the Chinese cabbage into 3-4 cm pieces. Once everything is prepared, heat the wok. Pour in enough peanut oil to cover the bottom of the pan. Sauté the Sichuan peppercorns with a little chili. Remove the Sichuan peppercorns from the hot oil after a few minutes. Now add the cashews, toast them slightly, and then sauté the oyster mushrooms. Bring the mie noodles to a boil and cook according to the package instructions. When the oyster mushrooms are almost done—after 5-10 minutes depending on the heat—add the Chinese cabbage to the wok. Fry for only 2-3 minutes; it should be half cooked through. Now add the cooked mie noodles to the wok, stir, and season with soy sauce. Serve hot.