Summary

Ingredients

• 200 g Mie noodles
• 2 cm ginger
• 75 g soy mince, dry
• 200 g carrot (s)
• 250 g pak choi
• 2 spring onion (s)
• 2 cloves garlic)
• 1 small onion (s)
• 1 chilli pepper (s), red
• 1 lemon (s)
• 2 tablespoon soy sauce
• 1 tablespoon lavender honey
• 1 oil for frying
• 1 tablespoon Thai basil
• 5 stems coriander, fresh

For the marinade:

• 3 tablespoon Ketjap Manis
• 1 tablespoon spice (s) (mushroom spice)
• 0.5 teaspoon ½ liquid smoke
• 1 tablespoon ginger powder
• sea salt

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Instructions

1. Prepare the marinade, put the soy mince in it the day before and cover with hot water. Stirring occasionally. Rinse and squeeze well on the day of preparation.
2. Peel and finely chop the ginger. Set aside in a small bowl. Squeeze the lemon.
3. Clean the pak choi and cut into strips. Peel the onion and garlic and cut into strips. Wash, peel and thinly slice the carrots. Wash the spring onions and cut into rings.
4. Cook the Mie noodles according to the package insert, rinse in cold water and set aside.
5. For the sauce, clean the chilli and cut into fine rings. Mix half of the lemon juice with the chilli, soy sauce, honey and 3 tablespoons of water.
6. Heat the oil in the pan and fry the soy mince with half of the lemon juice and the ginger. Wash and chop the garlic. Put this in the sauce with the Thai basil. Stir constantly. When the soy mince is nice and brown, pour it into a bowl and set aside.
7. Heat the oil in the pan again and fry the onions, garlic, carrots and pak choi. Add about 2 tablespoons of water. After 10 minutes add the spring onions and soy mince and fry for another five minutes. Now stir in the Mie noodles and sauce. Fry everything together for another three minutes.
8. Season to taste and serve.
9. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1338