Vegan Bami Goreng

Ingredients for 4 servings:

• 500 g linguine (alternatively mie noodles)
• 2 bell peppers, red and green
• ½ bunch of spring onions
• 2 garlic cloves
• 3 carrots
• 1 jar of bamboo shoots (approx. 330 g)
• n. E. Sambal Oelek, approx. 1 – 2 tbsp, or alternatively Ajvar, approx. 2 tbsp
• 8 tbsp soy sauce
• 7 tbsp sesame oil
• Chinese spice
• 3 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the noodles according to the package instructions (almost al dente). Cut the carrots into strips, finely dice the bell peppers, and slice the spring onions into rings. Crush or chop the garlic. Drain the bamboo shoots. Mix together the soy sauce, 4 tablespoons of sesame oil, sambal oelek or ajvar, and 2 teaspoons of sugar and set aside. Heat the remaining sesame oil in a pan and briefly sauté the carrots. Add the remaining vegetables and garlic. Set aside a few green rings of the spring onions. Briefly fry the vegetables, then caramelize with the remaining sugar. Deglaze the vegetables with half of the prepared sauce. Let it reduce briefly. Add the noodles and the remaining sauce. Season to taste with the spices, sugar, and sambal oelek and sauté briefly again. Serve sprinkled with the reserved spring onion rings.