Summary

Ingredients

• 375 g Mie noodles
• 170 g smoked tofu
• 1 onion (s)
• 2 carrot (s)
• 1 red pepper (s)
• 1 small Can (s) mushrooms
• 3 spring onion (s)

For the sauce: (seasoning sauce)

• 2 Thai chilli pepper (s), red
• 1 piece (s) ginger, the size a walnut
• 6 tablespoon soy sauce, light
• 3 tablespoon soy sauce, dark
• 3 tablespoon sherry, dry

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Instructions

1. First the seasoning sauce is prepared. To do this, cut the Thai chilies into thin rings, finely dice the ginger and mix with the two soy sauces and the sherry in a bowl.
2. Next, prepare the vegetables, halve the onion lengthways, remove the stalk and cut the halves lengthways into thin wedges. Cut the carrots into fine strips with a julienne ripper or a knife. Cut the peppers into thin strips. Cut the spring onions into rings.
3. Then cut the smoked tofu into sugar-sized pieces and fry in a little sunflower oil in a wok or in a large, high pan over medium heat, stirring occasionally, until it is lightly browned. Add onion wedges, carrot and pepper strips and fry everything until the vegetables are almost cooked.
4. Meanwhile, prepare the Chinese Mie noodles according to the instructions on the packet.
5. Add the seasoning sauce, drained mushrooms and spring onions to the vegetables and bring the sauce to a boil.
6. Finally, put the Mie noodles in the wok or pan, carefully fold them into the vegetables and let them steep in the spicy sauce for a few more minutes over low heat.