Fried Noodles with Sprouts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 Mu-Err mushrooms, dried
- 200 g asparaus, reen
- salt
- 200 ml oil
- 250 g tofu, cut into small pieces
- 250 g Chinese e noodles
- 50 ml vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch and 3 water
- 8 tablespoon oil (peanut oil)
- 5 cloves garlic, chopped
- 1 teaspoon ginger, fresh, finely chopped
- 100 g carrot (s), fine strips
- 200 g leek, rins
- 100 g mushrooms, slices
- 100 g sprouts (mun sprouts)
- 100 g spinach, fresh
- 1 teaspoon oil (toasted sesame oil)
- 1 tablespoon coriander, fresh
Print Recipe
Pin Recipe Instructions
- Soak mushrooms in warm water for 1 hour, cut into pieces, wash off. Blanch the asparagus in boiling salted water for 2 minutes, drain. Sort, wash and drain the spinach.
- Heat the oil in the wok, fry the tofu cubes all around until light brown, drain on a paper towel.
- Cook pasta al dente.
- Heat 2 tablespoons of oil in the wok, fry the noodles for 2 minutes while stirring, remove from the wok. Heat 2 tablespoons of oil, briefly fry the garlic and ginger, add the carrots and mushrooms, fry for 1 minute while stirring. Add asparagus, leek, spinach, mushrooms and sprouts, lightly salt and fry for 1 minute while stirring. Pour in the vegetable stock and soy sauce, cover and cook for 3 minutes. Dissolve cornstarch in 3 tablespoons of water and stir in. Boil. Remove from the fire and mix in the toasted sesame oil.
- Garnish with the coriander.
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