Summary

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

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Instructions

1. Halve the wholemeal spaghetti, cook it in salted water according to the instructions on the packet and pour off on a sieve.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place the fried oyster mushrooms on the noodles, heat them up briefly and serve.