Summary

Ingredients

• 180 g Mie noodles
• 200 g broccoli
• 200 g carrot (s)
• 200 g peas
• 4 spring onion (s)
• some chilli pepper (s), without seeds, very finely diced
• 0.5 teaspoon ½ ginger root, grated
• 2 clove (s) garlic, finely chopped
• Oil, neutral, for frying
• 4 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 0.5 teaspoon ½ sugar, brown
• 1 tablespoon miso paste, light
• 100 ml vegetable stock
• 1 tablespoon sesame seeds, toasted
• some sesame oil, dark

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Instructions

1. Just cook the Mie noodles according to the instructions on the packet and drain well on a sieve.
2. Divide the broccoli into very small florets. Cut the peeled carrots diagonally into thin slices and the spring onions into rings. Set aside some spring onion greens.
3. Mix the soy sauce, rice vinegar, sugar and miso with the vegetable stock.
4. Heat the oil in a pan, fry the broccoli florets and carrot slices over a medium heat, stirring constantly. Add the peas and spring onions, after about five minutes add the ginger, chilli and garlic. Mix in the vegetable stock mixture and sesame seeds and let them steep a little.
5. Fry the pasta separately, fold into the vegetables. Season with sesame oil and possibly soy sauce and rice vinegar and serve sprinkled with spring onion greens.