Thai egg noodles with ginger and green beans

Ingredients for 1 servings:

• 50 g Chinese egg noodles
• 300 g water
• 6 g vegetable stock powder
• 20 g ginger, fresh or frozen
• 3 small onions, red
• 2 medium-sized garlic cloves
• 1 spring onion(s)
• 40 g green beans, fresh or frozen
• 20 g carrot(s)
• 2 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 2 tbsp oyster sauce
• 1 tbsp orange juice
• 1 tbsp lime juice, freshly squeezed
• 3 tbsp broth
• 3 tbsp sauce (spring roll sauce, Thailand)
• e.g. sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a quick, colorful, spicy pasta dish

Bring the water to a boil, dissolve the vegetable stock in it, and simmer the noodles for 2.5 minutes. Strain, reserving 2 tablespoons of stock for the sauce. Drain the noodles well and dry on a fresh tea towel. Wash and peel the fresh ginger. Cut the ginger crosswise into approximately 4 cm long pieces, then cut them lengthwise into thin slices, and then cut these lengthwise into silk threads. Weigh the frozen goods and thaw them. Trim both ends of the small onions and garlic and roughly chop. Wash the spring onions, remove any wilted leaves, and cut the spring onions crosswise into approximately 4 cm long pieces. Cut them lengthwise into thin strips. Keep the green parts separate from the white parts. Wash the fresh green beans, trim both ends, and cut diagonally into approximately 4 mm thick slices. Weigh the required amount and set aside. Wash the red peppers, slit them lengthwise, remove the seeds, and cut them crosswise into thin strips. For the sauce, press the garlic cloves into the oyster sauce, add the remaining ingredients, and mix. Heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic. Stir-fry for 30 seconds, then add the carrots. Stir-fry for 1 minute, then add the white spring onions, ginger, and hot pepper strands. Stir-fry for 1 minute. Add the green beans and stir-fry for 30 seconds. Add the noodles and stir-fry for 2 minutes. Drizzle the sauce over the noodles and add the green parts of the spring onions. Mix well and stir-fry until all the liquid is absorbed. Season with salt, divide among serving dishes, garnish, and serve immediately while warm.