Summary

Ingredients

• 500 g spaetzle, fresh, bouht ready-made or scraped yourself.
• 100 g peas, frozen, thawed,
• 100 g carrot (s), peeled, in 4 cm lon sticks,
• 100 g leek, washed, cut into thin rins,
• 100 g red pepper (s), washed, pitted, quartered and cut into thin strips,
• 200 g mushrooms, fresh, cleaned with damp kitchen paper
• 2 sticks celery, cleaned, thinly sliced,
• 1 chilli pepper (s)
• 2 shallot (s), peeled, very finely diced,
• 1 garlic clove (s), peeled and very finely diced or pressed through,
• 3 tablespoon soy sauce, light
• 0.5 teaspoon ½ salt
• Pepper (Sichuan pepper)
• 4 tablespoon oil (peanut oil)
• 100 g tofu, thinly sliced (for ratinatin)
• possibly grated cheese (Gouda or Emmentaler)

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Instructions

1. Heat the peanut oil in a large, high pan. It is at the right temperature when bubbles bubble up on a wooden spoon that you hold in it. Fry the shallots, garlic and chilli briefly while stirring, add the mushrooms immediately, stir vigorously and fry until they start to smell and turn golden brown.
2. If you want to gratinate the dish, you should preheat the oven to 200 degrees now!
3. Then add the rest of the vegetables and stir-fry for 3 - 5 minutes. It should stay crisp! Deglaze with 3 tablespoons of light soy sauce, reduce the heat to the lowest level, season with salt and pepper. Now stir in the finished, cold spaetzle and season to taste again. The residual heat in the pan is usually enough to heat the spaetzle very quickly. Now you can fold in the diced tofu. The Asia vegetable noodles are already ready to serve.
4. The Gratinfans layer the dish without tofu cubes in a greased casserole dish and cover it with thin slices of tofu or alternatively with grated Gouda or Emmentaler and bake it in the oven for 20 minutes.