Wok-fried noodles with soy mince and shiitake mushrooms

Ingredients for 3 servings:

• 150g spaghetti
• 100 g soy mince
• 250 g mushrooms
• 1 jar vegetables (Chinese vegetables)
• 1 onion(s)
• 50 g shiitake mushroom(s)
• 1 pinch of dried ginger
• 1 tbsp rapeseed oil
• n. B. Spice mix (Asian 5-spice powder)
• e.g. teriyaki sauce
• e.g. soy sauce
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cook the spaghetti in plenty of salted water until al dente. Peel and chop the onion. Clean the mushrooms with kitchen paper and quarter them. Pour boiling water over the soy mince and let it swell for 15 minutes, then drain. Let the shiitake mushrooms swell in cold water for 10 minutes, then boil in plenty of water for another 10 minutes. Drain. Heat the oil in a wok and cook the onions until translucent. Then add the soy mince, mushrooms, and Chinese vegetables without the stock and fold in. Fry over high heat for about 5 minutes, stirring constantly. Stir in the spaghetti and season with ginger, Asian 5-spice powder, teriyaki sauce, and soy sauce to taste. Finally, add the shiitake mushrooms and fry everything for 2-3 minutes until cooked through. Serve hot.