Summary

Ingredients

• 300 g carrot (s)
• 0.5 ½ bunch spring onion (s)
• 1 teaspoon oil (sesame oil)
• 250 g mushrooms, preferably Chinese
• 130 ml vegetable stock
• 2 tablespoon soy sauce
• 240 g noodles (Mie noodles)
• salt and pepper
• 2 egg (s)
• 1 bowl bean sprouts
• Paprika powder

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Instructions

1. Cut the carrots into sticks and the spring onions into thin rings. Heat the sesame oil in a wok (or pan). Add the carrots, onions, mushrooms and bean sprouts and sauté for about 5 minutes.
2. Deglaze with the broth and soy sauce and simmer for about 10 minutes. Fold in the pasta and season with salt, pepper and paprika.
3. Whisk the two eggs, pour them over the pasta pan, let them set briefly and stir. Serve the egg noodles warm.