Rice & pasta
Stir-fried noodles with vegetables
Chinese noodles stir-fried in the wok with crunchy vegetables.
VegetarianVegan
Ingredients
- 250 g Chinese noodles
- 1 carrot
- 1 red pepper
- 150 g Chinese cabbage
- 100 g bean sprouts
- 3 spring onions
- 2 garlic cloves
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 50 g sunflower oil
- 1 piece of ginger
Step-by-step
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- Cook the noodles as per the package, drain them and set them aside.
- Put the garlic, the ginger and the spring onions in the mixing bowl and chop 3 sec/speed 5.
- Add the sunflower oil and saute 3 min/Varoma/spoon speed.
- Add the carrot and the pepper julienned and stir-fry 5 min/Varoma/reverse/spoon speed.
- Add the Chinese cabbage and stir-fry 3 min/Varoma/reverse/spoon speed.
- Add the noodles, the soy sauce and the sesame oil.
- Stir-fry everything 3 min/Varoma/reverse/spoon speed carefully.
- Add the bean sprouts and mix 1 min/reverse/spoon speed so they stay crunchy.
- Serve right away very hot.
Tips
- The vegetables should stay crunchy, do not overcook them.
- The sesame oil adds the Asian aroma at the end.
- You can add tofu or shrimp for a more complete version.
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