Summary

Ingredients

• 2 spring onion (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• 0.5 stick ½ leek
• 2 carrot (s)
• 1 packet glass noodles, n or egg noodles
• 1 egg (s)
• 1 handful bean sprouts
• 1 handful bamboo shoot (s)
• soy sauce
• Five-spice powder, alternatively a mixture Chinese spices
• 200 g crabs
• salt
• sugar
• sesame oil

Print Recipe Pin Recipe

Instructions

1. Cook the pasta according to the instructions on the packet, rinse with cold water, add a little sesame oil and mix well.
2. Cut the peeled carrots, leek and spring onions) into strips. Dice the onions and chop the garlic or use a garlic press. Drain the bean sprouts and bamboo shoots, dry with a little kitchen roll if necessary.
3. Beat the eggs with a whisk and season with a little 5 spice powder and salt.
4. Heat 1-2 tablespoon sesame oil in a wok or pan and sauté the garlic and onions. Then add the vegetables and fry a little. After about 4-5 minutes, push the vegetables to the outer edge of the wok and place the egg in the middle. Wait until the egg starts to set and then stir the egg with a wooden spoon until it has a scrambled consistency. Then push the egg to the edge of the wok and fry the crabs and then mix all the ingredients together in the wok. Add the bamboo shoots. Then add the noodles, mix well and fry, stirring occasionally. Now season with the five-spice powder, sugar, salt and 1 / 2-1 tablespoon soy sauce (more soy sauce takes away the taste of the dish in my opinion). Add the bean sprouts and fry a little more. The carrots should still be firm to the bite when you serve them.