Vegan fried noodles

Ingredients for 2 servings:

• 250 g egg-free mie noodles
• 1 stalk(s) leek
• 3 large carrots
• 150 g peas, frozen
• ½ head of pointed cabbage
• 1 tsp ginger powder or fresh ginger
• 2 tsp sweet paprika powder
• 15 g dried mu-err mushrooms
• 2 tbsp peanut oil
• some salt of your choice
• n. B. Soy sauce, sweet, Indonesian style

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

First, soak the moo-err mushrooms in cold water in the refrigerator for at least an hour (follow the manufacturer’s instructions; may vary). Halve the carrots and cut into thin strips. Remove the mushrooms from the water and chop finely. Heat peanut oil in a wok and fry the mushrooms and carrots until hot. Meanwhile, finely slice the leek and grate the pointed cabbage or cut them into thin strips. Add the remaining vegetables to the wok and fry briefly. Cook the noodles according to the package instructions and add them. Season everything with ginger, paprika, salt and soy sauce and fry briefly again. This quantity makes two generous portions (approx. 700 kcal each) or three regular portions (approx. 470 kcal each). Tip: This recipe can be expanded to include almost any type of vegetable (to use up leftovers) or supplemented with tofu.