Quick Asian noodles with vegetables

Ingredients for 2 servings:

• 125 g mie noodles
• 1 large carrot(s)
• 1 medium-sized bell pepper(s)
• 100 g sugar snap peas
• 1 handful of bean sprouts
• some oil for frying
• 30 ml soy sauce
• 1 tbsp sesame seeds
• n. B. fried onions
• 1 tbsp salt
• 1 tsp sautéed coriander
• 1 tbsp, leveled paprika powder
• 1 small piece(s) ginger, sliced
• 1 tbsp, heaped onion(s), red
• 1 tsp garlic
• 1 n. B. chili pepper(s)
• 1 tbsp cumin powder
• 1 small piece(s) of leek
• possibly spice(s) (lemon myrtle)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

delicious, vegan and healthy

Clean and wash the vegetables. Cut the bell pepper into strips, and slice the carrots and leeks into rings. Pour hot water over the mie noodles and carrots and let them stand for 10 minutes. Then drain in a colander. Heat the oil in a pan and fry the leeks, sprouts, and bell pepper strips. Then add the carrots and mie noodles and fry. Pour soy sauce over them. Gradually add the remaining spices and ingredients. Finally, serve the noodles with fried onions as a topping. Tip: I fry everything until the noodles become crispy again and the vegetables develop slightly dark spots.