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Vegetarian Asian fried noodles

updated

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Ingredients for 4 servings:

  • ¼ head of white cabbage
  • 3 carrots
  • 1 celery
  • 1 red bell pepper
  • 3 cloves garlic
  • 4 spring onions
  • 4 tbsp oil
  • 250 g noodles (wok-)
  • 1 tbsp vegetable broth
  • 500 ml water
  • 50 ml soy sauce
  • 1 tbsp sambal oelek
  • n. B. Pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Crispy vegetables with noodles, super quick to prepare

Cut the vegetables into thin strips and briefly sauté them in a wok with oil. They should still have some bite. Crush the garlic, stir in the pepper, the sliced ​​spring onions, and the sambal oelek. Remove the vegetables from the wok and briefly boil the noodles in the wok with the water, soy sauce, and vegetable stock. Cover. When the noodles are tender, add the vegetables, mix everything thoroughly, and season to taste. Continue frying until all the liquid has evaporated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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