Summary

Ingredients

• 0.5 ½ vegetable onion (s)
• 1 small leek stick (s)
• 3 carrot (s)
• 100 g peas (frozen)
• 1 Chinese cabbage
• 150 g bean sprouts, as fresh as possible
• 1 clove garlic
• 1 packet noodles, vegan (Mie noodles)
• Salt water
• 2 tablespoon soy sauce, naturally brewed
• 1 shot sherry
• pepper
• Chilli flakes

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Instructions

1. In the beginning, cleaning the vegetables is the order of the day: peel the garlic, onions and carrots. Cut the Chinese cabbage into strips, the leek into rings and wash. Rinse the bean sprouts briefly with cold water.
2. Heat salted water in a saucepan for the pasta. Finely chop the garlic, cut the carrots and onions into pieces (it doesn`t really matter how).
3. Heat oil in a pan. Now the onion, garlic, leek and carrots are fried first. After about 4 minutes, add the peas. Heat briefly and now add soy sauce and sherry and let it boil down nicely. If you like, you can add pepper and chilli flakes to taste, if you like it a little salty, you can use a little more soy sauce.
4. Now put the noodles in the boiling water and the Chinese cabbage in the pan. After about 5 minutes add the sprouts and drain the pasta. When the vegetables are firm to the bite, add the noodles to the pan and stir everything again.
5. Now a little more seasoning and serving. I always put the soy sauce on the table because everyone likes it differently.