Quick, stir-fried, spicy noodles

Ingredients for 2 servings:

• 40 g onion(s), red, small
• 15 g garlic clove(s)
• 10 g ginger
• 2 small chili peppers, green
• 1 pepper, red, long, mild to medium hot
• 1 m.-sized tomato(s)
• 40 g carrot(s)
• 3 m.-large radishes
• 2 tbsp sesame oil, light
• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (type spaghetti)
• 2 tbsp sesame oil, light
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

A vegan street food from the Nonya kitchen in Kuala Lumpur, Malaysia.

First, prepare the first vegetable mix. Peel and finely chop the onions, garlic cloves, and ginger. Cut the washed chilies crosswise into thin slices. Leave the seeds on and discard the stems. Then prepare the second vegetable mix. Cut the washed peppers diagonally into approximately 4 mm wide pieces. Leave the seeds on and discard the stems. Remove the stems from the washed tomatoes, peel them, quarter them lengthwise, and remove the green stem base and the seeds. Slice the washed and peeled carrot diagonally into approximately 4 mm thick sticks. Wash the radishes, remove the tops and bottoms, and cut them into approximately 3 mm thick slices. For the noodles, bring the water to a boil and dissolve the mushroom stock in it. Add the noodles and cook al dente according to the package instructions. Strain and drain well. Set aside the noodles and stock. Heat 2 tablespoons of the sesame oil in a wok until very hot. Add the first vegetable mixture and stir-fry for 90 seconds. Add the noodles and stir-fry for another 2 minutes. Remove from the wok and divide between the preheated serving bowls. Heat the remaining 2 tablespoons of sesame oil in the wok until very hot. Add the second vegetable mixture and stir-fry for 2 minutes. Deglaze with 4 tablespoons of the noodle broth and simmer for 1 minute over reduced heat. Pour the mixture from the wok over the noodles. Garnish with flowers and leaves, if desired. Serve warm as a main course and enjoy.