Wok noodles – vegetarian

Ingredients for 3 servings:

• 1 bell pepper(s), cut into fine strips
• 1 large carrot(s), cut into fine strips
• 250 g broccoli, cleaned and cut into small florets
• 250 g mushrooms, cleaned and sliced
• 2 small zucchini, cut into sticks
• olive oil
• 320 ml water, hot
• 2 vegetable stock cubes
• 2 tbsp soy sauce, light
• 2 tbsp balsamic vinegar
• 2 tbsp ketchup
• 1 tbsp cumin
• 2 tsp turmeric
• ¼ tsp cayenne pepper
• 1 tbsp sesame oil
• 250 g noodles (stir-fry noodles without pre-cooking, ribbon noodles)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

as delicious as the Asian restaurant around the corner!

Prepare the vegetables. Dissolve the vegetable stock cubes in boiling water. Add the soy sauce, balsamic vinegar, ketchup, sesame oil, and seasonings. I always adjust the quantities “by taste”; these instructions are only a guide. I also use very sweet ketchup; if you don’t have it, you can also add a pinch of sugar. Season the finished sauce to taste. I always dip a vegetable stick into the sauce. It should taste very spicy. Heat a generous amount of olive oil in a wok and toss it around. Let it cool. Then return to the heat and add the prepared vegetables. Fry over high heat, stirring constantly, for 5 minutes. Then add the sauce and wok noodles and stir-fry over medium heat for another 5 minutes, stirring constantly.