Vegan Chow Mein Noodle Pan

Ingredients for 2 servings:

• 200 g soup vegetables, frozen
• 125 g noodles (Chinese noodles)
• 15 g shiitake mushroom(s), dried
• ½ bunch spring onion(s), the green part
• 250 ml water, from the mushrooms
• 50 ml soy sauce
• 3 tbsp raw cane sugar
• 2 tbsp sweet chili sauce
• 1 tsp chili flakes
• 1 tsp cornstarch
• 1 garlic clove(s)
• ½ bunch spring onion(s), the white part

Instructions

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

Very spicy and prepared in a flash

Pour boiling water over the mushrooms and let stand for 20 minutes. Drain and reserving the soaking water. Pour boiling water over the noodles, let stand for 2 minutes, and drain. They should still be very firm to the bite. Slice the spring onions. Blend the sauce ingredients in a blender until smooth. Drain and chop the mushrooms. Heat a little oil in a pan and fry the frozen soup vegetables with the mushrooms until the water has evaporated. Season lightly with salt and pepper halfway through. Add the noodles and fry briefly. Stir in the sauce and bring to a boil briefly until it thickens and the noodles have absorbed most of the sauce. If the noodles are still too hard, add a little more mushroom cooking water. Divide between 2 bowls and garnish with the green part of the spring onions.