Vegetarian Asian noodles

Ingredients for 2 servings:

• 170 g Chinese egg noodles
• ½ can corn
• 3 small peppers, preferably pickled
• 2 carrots
• ¼ jar soy sprouts
• 1 small vegetable onion(s)
• Soy sauce
• margarine
• Spices)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, chop the onion and fry it with a little margarine in a pan over low to medium heat. Meanwhile, peel the carrots and cut them into small strips, and chop the peppers into small pieces about one to two centimeters in size. When the onions are translucent, add the carrots, pepper pieces, corn, and, if possible, some of the liquid from the corn, bean sprouts, and peppers. Boil some water and pour it into a pot with the egg noodles, then cover with a kitchen towel (like yeast dough when it needs to rise). Make sure the noodles are completely covered with water and that the pot is not on a hot plate. Stir occasionally while the noodles let them stand for 3-5 minutes (see packaging). When there are only 2-3 minutes left of the cooking time for the noodles, add the bean sprouts to the rest of the vegetables in the pan and increase the heat slightly. Once the time is up, drain the egg noodles and add them to the pan along with the soy sauce. Let everything simmer for a bit, then stir and season to taste. Depending on the season and what you have on hand, you can vary the ingredients. You can also add mushrooms or bamboo shoots, and if necessary, use spaghetti instead of egg noodles.