Stir-fried rice noodles with minced meat and vegetables

Ingredients for 3 servings:

• 250 g rice noodles
• 250 g minced meat, mixed
• 2 carrots
• 1 pointed pepper
• 1 onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger
• 1 Thai chili pepper(s)
• Rapeseed oil or sunflower oil
• 2 tbsp soy sauce, dark
• 3 tbsp cooking wine, Chinese, alternatively dry sherry
• 4 tbsp soy sauce, light
• salt and pepper
• 1 pinch of five-spice powder
• possibly boiling water, if necessary

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Place the rice noodles in a bowl and soak in cold water for at least 20 minutes. Peel the carrots, then slice them diagonally into thin slices and then into sticks. Clean the onion and bell pepper, quarter them lengthwise, and then slice them crosswise into thin strips. Clean and finely chop the ginger, garlic, and chili, and mix them with a little vegetable oil in a small bowl. Stir-fry the minced meat in a wok or large pan and season with salt and pepper. Add the ginger, garlic, and chili oil mixture and the dark soy sauce and stir-fry for about 2 minutes. Then add the carrot sticks, bell pepper, and onion and cook over medium heat until al dente. Add the five-spice powder, cooking wine, and light soy sauce. Drain the soaked rice noodles and mix well with the minced meat and vegetables. Continue stirring until the rice noodles are tender. If necessary, add a little more boiling water.