Whole Grain Spaghetti with Chinese Cabbage and Fried Oyster Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g whole wheat spahetti
- 0.5 ½ Chinese cabbage, approx. 600 g
- 3 carrot (s)
- 1 onion (s)
- 1 Thai chilli pepper (s)
- 1 piece (s) ginger root, the size a walnut
- 2 cloves garlic)
- 1 tablespoon sesame oil
- 2 egg (s)
- 50 g parmesan cheese
- 200 g oyster mushrooms
- Oyster sauce
- Soy sauce, light
- Salt and pepper, black
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Halve the wholemeal spaghetti, cook it in salted water according to the instructions on the packet and pour off on a sieve.
- Cut the halved Chinese cabbage crosswise into strips about half a centimeter wide. Halve the carrots lengthways and cut diagonally into thin slices. Cook the Chinese cabbage and carrots in salted water until al dente and pour off on a sieve. Halve the onion and cut into thin slices. Finely chop the Thai chilli, ginger and garlic and mix with the sesame oil.
- Finely grate the parmesan and mix well with the eggs in a mug with a hand blender. Season with a little black pepper and salt.
- Heat some sunflower oil in a wok. Add the oyster mushrooms to the Parmesan-egg mixture, fry them in portions in a wok until golden brown, remove and drain on kitchen paper.
- Fry the chilli, ginger, garlic and sesame oil mixture in a wok with the onions in a little sunflower oil. Add the carrots, Chinese cabbage and whole wheat spaghetti, mix and heat again. Season with oyster and soy sauce to taste.
- Place the fried oyster mushrooms on the noodles, heat them up briefly and serve.
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