Summary

Ingredients

• 300 g Mie noodles, (wheat), cooked firm to the bite, quenched with cold
• 4 spring onions, cut into rings
• 1 large red pepper (s), cut into thin strips
• 200 g broccoli florets, blanched
• 2 garlic clove (s), pressed
• 1 piece (s) ginger, 4 cm, peeled
• 50 ml vegetable stock
• 4 tablespoon soy sauce
• 6 tablespoon water
• Oil, neutral, for frying

Print Recipe Pin Recipe

Instructions

1. Puree the garlic, ginger, soy sauce, vegetable stock and water in a tall, narrow container, set aside.
2. Sear the cooked Mie noodles in a pan in a little oil, add the vegetables and let them turn color, deglaze with the garlic-ginger-soy sauce mixture, stir well. When the liquid has boiled away (after 3 - 5 minutes), the dish is ready.
3. For those who like it spicy: red chopped bird`s eye chillies go well with it.
4. There is no need to use stock - then take a little more water.