Spicy Chinese mie noodles

Ingredients for 4 servings:

• 375 g mie noodles
• 170 g smoked tofu
• 1 onion(s)
• 2 carrots
• 1 bell pepper(s), red
• 1 small can of mushrooms
• 3 spring onions
• 2 Thai chili peppers, red
• 1 piece(s) ginger, walnut-sized
• 6 tbsp soy sauce, light
• 3 tbsp soy sauce, dark
• 3 tbsp dry sherry

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with smoked tofu and vegetables, vegetarian

First, prepare the seasoning sauce. To do this, slice the Thai chilies into thin rings, finely dice the ginger, and mix them with the two soy sauces and the sherry in a bowl. Next, prepare the vegetables. To do this, halve the onion lengthwise, remove the stalk, and cut the halves lengthwise into thin wedges. Slice the carrots into fine strips using a julienne peeler or a knife. Slice the bell peppers into thin strips. Slice the spring onions into rings. Then, cut the smoked tofu into sugar cube-sized pieces and fry in a little sunflower oil in a wok or large, deep frying pan over medium heat, stirring occasionally, until lightly browned. Add the onion wedges, carrot strips, and bell pepper strips, and fry everything until the vegetables are almost cooked. Meanwhile, prepare the Chinese mie noodles according to the package instructions. Add the seasoning sauce, drained mushrooms, and spring onions to the vegetables and bring the sauce to a boil. Finally, add the mie noodles to the wok or pan, mix thoroughly with the vegetables and let them simmer in the seasoning sauce for a few more minutes over low heat.