Asia Noodle Pan with Minced Soy and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 175 g Mie noodles, vean
- 175 g bean sprouts
- 75 g soy shredded meat
- 2 carrot (s)
- 1 bell pepper (s)
- 1 bunch spring onion (s)
- 8 tablespoon soy sauce, vegan
- 3 tablespoon sesame oil
- 1 teaspoon chili paste
- salt and pepper
- Vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- Bring the soy slices to the boil in salted water and leave to stand for 10 minutes on the switched off stove. Then pour off. Put the pasta in boiling water and cook for 5 minutes. Then pour off and rinse with cold water so that they don`t stick together. Work the carrots and peppers into sticks, cut the spring onions into rings.
- Put some vegetable oil in a large pan or a wok and fry the soy slices all over until crispy. Season the Schnetzel with salt and pepper. Add the carrots, bell peppers, spring onions and the bean sprouts. Sweat for 5 minutes and season again with a little salt and pepper. Stir in the pasta and fry for 2 minutes. Mix the soy sauce, sesame oil and chili paste together, pour over the contents of the pan and mix in well.
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