Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large carrot (s)
- 170 g mushrooms, small canned
- 225 g bamboo shoot (s)
- 1 onion (s)
- 1 bunch spring onion (s)
- 250 g ribbon noodles, thin
- 2 tablespoon sesame oil
- 6 tablespoon vegetable broth
- 3 tablespoon soy sauce
- 2 tablespoon sherry
- 1 tablespoon vinegar, (white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Cut the peeled carrots and bamboo shoots into fine sticks, cut the mushrooms into slices, dice the onions and cut the spring onions into rings.
- Cook the noodles al dente.
- In the meantime, heat the sesame oil in a wok and fry the vegetables for about 5 minutes. Add the stock, sherry, soy sauce and white wine vinegar and simmer for a minute. Finally add the pasta and mix everything together.
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