Summary

Ingredients

• 300 g noodles (flat rice noodles), wide
• 1 bunch spring onion (s)
• 2 cloves garlic)
• 1 tablespoon ginger, freshly chopped
• 1 chilli pepper (s), red
• 1 carrot (s)
• 2 stalks celery
• 3 tablespoon olive oil
• 2 teaspoons sambal oelek
• 3 tablespoon soy sauce, sweet
• 2 tablespoon soy sauce, salty

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Instructions

1. Soak the rice noodles in warm water for about 30 minutes. Clean the spring onions and cut into thicker rings. Peel the garlic cloves and chop them very finely. Halve the chilli lengthways, remove the seeds and finely chop the chilli. Peel the carrot and cut it into very fine sticks. Wash the celery and cut into fine strips.
2. Heat the oil in a wok or a large pan, fry the spring onions, garlic, ginger and chilli briefly in it. Add the remaining vegetables and stir-fry for 2-3 minutes.
3. Pour the noodles into a sieve, drain well and add to the vegetables in the wok. Season with sambal oelek and the soy sauces, mix everything well. Heat the pasta for a few minutes.