Light China Pan with Lots Of Vegetables À La Kati
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g sprouts your choice (e.. mun bean sprouts, soybean sprouts )
- 3 egg (s)
- 150 g Chinese e noodles (Mie noodles)
- 3 large carrot (s)
- 1 small zucchini
- 0.5 ½ bunch spring onion (s)
- 150 g mushrooms (preferably Asian mushrooms)
- 4 tablespoon soy sauce
- some oil
- 200 g Chinese cabbae
- possibly Sambal Oelek
- some water
Print Recipe
Pin Recipe Instructions
- Prepare the pasta according to the instructions on the packet. Cut the carrots and zucchini in julienne strips, cut the spring onions into rings. Drain the mushrooms and sprouts and prepare them. Cut the Chinese cabbage into approx. 1 cm strips.
- Heat a little oil in the pan, fry the carrots, zucchini and spring onions. Then add a little water and cook the vegetables until they are almost cooked through. Then add Chinese cabbage, mushrooms and sprouts, season with soy sauce (and possibly sambal oelek) and let the liquid reduce until the vegetables have absorbed the sauce.
- Add the cooked Mie noodles to the vegetables and fry them briefly. Finally, whisk the eggs and pour over the dish, let them set briefly and then stir again until the rest of the sauce has been absorbed by the egg. We eat fresh bread with it.
- This dish is also low-carb if you omit the Mie noodles. You can also prepare this dish with meat, simply fry some meat at the beginning, then proceed according to the recipe.
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